Slow Cooker Chicken and Cornmeal Dumplings
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 stalk, large (11"-12" long) Celery, raw 0.66 cup kernels Yellow Sweet Corn, Frozen 1 medium (2-1/2" dia) Onions, raw 4 medium Carrots, raw 2 clove Garlic .5 tsp Rosemary, dried .25 tsp Pepper, black 6 thigh, bone and skin removed Chicken Thigh 2 cup Swanson Chicken Fat Free Chicken Broth Less Sodium 1 cup Milk - Skim (Non Fat) .50 cup Yellow Cornmeal 0.50 cup Flour - Gold medal all purpose flour 2 large Egg white, fresh
Combine Carrots, Celery, corn onions, garlic ,rosemary and 1/2 tsp of pepper. Top w/ chicken . Pour broth over all in slow cooker. Cover and cook on low hear 7-8 hours or 3/12 to 4 hours on high heat. remove chicken thighs when cooked and chop then return to mixture. in a bowl stir 1 cup fat free milk and 1 tbsp. flour until smooth the add to mixture. Prepare cornmeal dumplings (see below) then drop 8 dumplings into slow cooker. cook for another 25 minutes . Do not lift lid. Insert toothpick to make sure dumpling is done (will come out clean). Serves 4
Cornmeal Dumpling: Mix 1/2 cup flour, 1/2 cup corn meal, 1 tso baking power, dash of salt. In small bowl mix 2 egg whites, 2 tblsp of non fat milk and 1 tblsp of oil. Add egg mixture to flour mixture. Stir until moistened.
Serving Size: 4 (2 dumplings and 1 1/2 cups chicken mixture
Number of Servings: 4
Recipe submitted by SparkPeople user GVANDERSLICE.
Cornmeal Dumpling: Mix 1/2 cup flour, 1/2 cup corn meal, 1 tso baking power, dash of salt. In small bowl mix 2 egg whites, 2 tblsp of non fat milk and 1 tblsp of oil. Add egg mixture to flour mixture. Stir until moistened.
Serving Size: 4 (2 dumplings and 1 1/2 cups chicken mixture
Number of Servings: 4
Recipe submitted by SparkPeople user GVANDERSLICE.
Nutritional Info Amount Per Serving
- Calories: 337.0
- Total Fat: 5.1 g
- Cholesterol: 87.2 mg
- Sodium: 511.8 mg
- Total Carbs: 43.0 g
- Dietary Fiber: 5.2 g
- Protein: 30.0 g
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