Tuesday, April 9, 2013

Chicken and Cornmeal Dumplings

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Ok this week, I’m starting to get back in the swing of things slowly by posting twice a week until I can work up three post a week. I’ve had so many people bring us food for having the baby that I’m just now starting to have to cook again. I originally made this dish before I had the baby and It’s different from the original recipe on the quantities so you’ll have to click the Diabetic Living link if you want the original. I would make this again in the Fall except it does need a little more seasoning then just salt and pepper.

Chicken and Cornmeal Dumplings

(Inspired by Diabetic Living)

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16 ounces baby cut carrots

7 ounces chopped celery

15 1/4 ounce can corn kernels

1/2 of a medium onion, thinly sliced

4 cloves garlic, minced

1 teaspoon dried rosemary, crushed

1/4 teaspoon ground black pepper

3 chicken breast, skinned

1 (14.5 ounce) can reduced-sodium chicken broth

1 cup fat-free milk

2 tablespoons all-purpose flour

1 recipe Cornmeal Dumplings (see recipe below)

Coarsely ground black pepper (optional)


In a 1 1/2- or 2-quart slow cooker, combine carrots, celery, corn, onion, garlic, rosemary, and 1/4 teaspoon pepper.

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Top with chicken.

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Pour broth over mixture in cooker.

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.


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.

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When cool enough to handle, cut chicken off bones; discard bones. Chop chicken; return to mixture in cooker.

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In a small bowl, combine milk and flour until smooth.

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Stir into mixture in cooker.

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Using two spoons, drop Cornmeal Dumplings dough into four mounds on top of hot chicken mixture.

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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.

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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


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.

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2 comments:

  1. It looks easy enough. I love chicken and dumplings. I cheat and use cutup wonton wrappers as my dumplings

    ReplyDelete
  2. I love the idea of using wonton wrappers!

    ReplyDelete