Chicken and Cornmeal Dumplings
Recipe from Diabetic Living


Chicken and Cornmeal Dumplings

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Servings: 2
Serving size: 2  dumplings with 1 1/2 cups chicken mixture per serving
Prep Time: 25 mins
Related Categories: Chicken, Slow Cooker, Stew
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Ingredients
  • 2   
    medium carrots, thinly sliced
  • 1   
    stalk celery, thinly sliced
  • 1/3  cup 
    fresh or frozen corn kernels
  • 1/2  
    of a medium onion, thinly sliced
  • 2   
    cloves garlic, minced
  • 1   teaspoon 
    snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 1/4  teaspoon 
    ground black pepper
  • 2   
    chicken thighs, skinned
  • 1   cup 
    reduced-sodium chicken broth
  • 1/2  cup 
    fat-free milk
  • 1   tablespoon 
    all-purpose flour
  • 1   
    recipe Cornmeal Dumplings (see recipe below)
  •  
    Coarsely ground black pepper (optional)
Cornmeal Dumplings
  • 1/4  cup 
    flour
  • 1/4  cup 
    cornmeal
  • 1/2  teaspoon 
    baking powder
  •  
    Dash salt
  • 1   
    egg white
  • 1   tablespoon 
    fat-free milk
  • 1   tablespoon 
    canola oil

Directions
1.
In a 1 1/2- or 2-quart slow cooker, combine carrots, celery, corn, onion, garlic, rosemary, and 1/4 teaspoon pepper. Top with chicken. Pour broth over mixture in cooker.
2.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. If no heat setting is available, cook for 5 to 5 1/2 hours.
3.
If using low-heat setting, turn to high-heat setting (or if no heat setting is available, continue cooking). Transfer chicken to a cutting board; cool slightly. When cool enough to handle, cut chicken off bones; discard bones. Chop chicken; return to mixture in cooker. In a small bowl, combine milk and flour until smooth. Stir into mixture in cooker.
4.
Using two spoons, drop Cornmeal Dumplings dough into four mounds on top of hot chicken mixture. Cover and cook for 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 coarse pepper.
Cornmeal Dumplings
1.
In a medium bowl stir together flour, cornmeal, baking powder, and salt. In a small bowl combine egg white, milk, and oil. Add egg mixture to flour mixture; stir just until moistened.

Nutrition information
Per Serving: cal. (kcal) 369, Fat, total (g) 10, chol. (mg) 55, sat. fat (g) 1, carb. (g) 47, Monosaturated fat (g) 5, Polyunsaturated fat (g) 3, Trans fatty acid (g) 0, fiber (g) 5, sugar (g) 9, pro. (g) 24, vit. A (IU) 102.52, vit. C (mg) 8.86, Thiamin (mg) 0.36, Riboflavin (mg) 0.52, Niacin (mg) 7.3, Pyridoxine (Vit. B6) (mg) 0.47, Folate (g) 80.64, Cobalamin (Vit. B12) (g) 0.55, sodium (mg) 582, Potassium (mg) 681, calcium (mg) 161.55, iron (mg) 2.7, Vegetables () 1, Starch () 2.5, Lean Meat () 2, Fat () 1, Carb Choice () 3, Percent Daily Values are based on a 2,000 calorie diet
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