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chicken and cornmeal dumplings, diabetic

review
Private Recipe by
Annacia *
Moose Jaw, SK

You may feel like you're indulging when you eat this plateful of Southern comfort, but using reduced-sodium chicken broth and fat-free milk helps make this an easy, diabetic pleasing, healthy dinner choice.

yield 2 (2 dumplings with 1 1/2 cups chicken mixture per serving)
prep time 15 Min
cook time 5 Hr
method Slow Cooker Crock Pot

Ingredients For chicken and cornmeal dumplings, diabetic

  • 2 md
    carrots, thinly sliced
  • 1 stalk
    celery, thinly sliced
  • 1/3 c
    fresh or frozen corn kernels
  • 1/2 md
    onion, thinly sliced
  • 2 clove
    garlic, minced
  • 1 tsp
    snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed (sage will work well too)
  • ground black pepper to taste
  • 2
    chicken thighs, skin removed
  • 1 c
    reduced-sodium chicken broth
  • 1/2 c
    fat free milk or fat free evaporated milk
  • 1 Tbsp
    whole wheat flour
  • 1
    recipe cornmeal dumplings (see recipe below)
  • coarsely ground black pepper (optional)
  • CORNMEAL DUMPLINGS
  • 1/4 c
    whole wheat flour
  • 1/4 c
    cornmeal
  • 1/2 tsp
    baking powder
  • 1 dash
    salt
  • 1
    egg white
  • 1 Tbsp
    fat-free milk
  • 1 Tbsp
    canola oil

How To Make chicken and cornmeal dumplings, diabetic

  • 1
    FOR CHICKEN STEW:
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    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 and stir into mixture in cooker.
  • 6
    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.
  • 7
    FOR CORNMEAL DUMPLINGS:
  • 8
    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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