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Chicken and Cornmeal Dumplings

Chicken and Cornmeal Dumplings

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Rated: 0
  • Makes: 4 servings
  • Prep 25 mins
  • Slow Cook 7 hrs to 8 hrs (low) or 3 1/2 to 4 hours (high) + 20 minutes (high)
  • Serving Size: 1 1/2cups chicken mixture + 2 dumplings each
  • Carb Grams Per Serving: 47

Ingredients

  • 2 cups thinly sliced carrots
  • 1 cup thinly sliced celery
  • 2/3 cup fresh or frozen whole kernel corn
  • 1 medium onion, thinly sliced
  • 3 cloves garlic, minced
  • 2 teaspoons snipped fresh rosemary or 1 tsp. dried rosemary, crushed
  • 1/2 teaspoon black pepper
  • 4 chicken thighs, skinned
  • 2 cups reduced-sodium chicken broth
  • 1 cup fat-free milk
  • 2 tablespoons all-purpose flour
  • 1 recipe Cornmeal Dumplings

Directions

  1. In a 3 1/2- or 4-quart slow cooker combine the first seven ingredients (through black pepper). Top with chicken thighs. Pour broth over all in cooker.
  2. Cover and cook on low 7 to 8 hours or high 3 1/2 to 4 hours.
  3. If using low setting, turn to high. Remove chicken from cooker. Transfer chicken to a cutting board; cool slightly. When cool enough to handle, remove chicken from bones; discard bones. Cut up chicken; return slow cooker. In a bowl whisk together milk and flour until smooth. Stir into mixture in cooker.
  4. Prepare Cornmeal Dumplings. Using two spoons, drop dough into eight mounds on top of hot chicken mixture. Cover and cook 20 to 25 minutes more or until a toothpick inserted into a dumpling comes out clean. (Do not lift cover during cooking.) If desired, sprinkle each serving with coarsely ground pepper.

Cornmeal Dumplings

Ingredients

  • 1 cup all-purpose flour
  • 1 cup shredded cheddar cheese (4 oz.)
  • 2/3 cup cornmeal
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 egg, beaten
  • 1/4 cup milk
  • 1/4 cup butter, melted

Directions

  1. In a medium bowl combine the first five ingredients (through salt). In a small bowl combine egg, milk, and butter. Add egg mixture to flour mixture. Stir with a fork until moistened.

Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 369 cal., 10 g total fat (1 g sat. fat), 55 mg chol., 582 mg sodium, 47 g carb. (5 g fiber, 9 g sugars), 24 g pro.

Diabetic Exchanges

Fat (d.e): 1; Starch (d.e): 2.5; Lean Meat (d.e): 2; Vegetables (d.e): 1