Slow Cooker Chicken and Cornmeal Dumplings

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.