chicken and cornmeal dumplings, diabetic

Name: Chicken and Cornmeal Dumplings, Diabetic
Prep time: 15 min
Cook time: 5 h
Yield: 2
Cuisine: Southern
Ingredients: 2 medium carrots, thinly sliced; 1 stalk(s) celery, thinly sliced; 1/3 cup(s) fresh or frozen corn kernels; 1/2 medium onion, thinly sliced; 2 clove(s) garlic, minced; 1 teaspoon(s) 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 cup(s) reduced-sodium chicken broth; 1/2 cup(s) fat free milk or fat free evaporated milk; 1 tablespoon(s) whole wheat flour; 1 - recipe cornmeal dumplings (see recipe below); - coarsely ground black pepper (optional); CORNMEAL DUMPLINGS; 1/4 cup(s) whole wheat flour; 1/4 cup(s) cornmeal; 1/2 teaspoon(s) baking powder; 1 dash(es) salt; 1 - egg white; 1 tablespoon(s) fat-free milk; 1 tablespoon(s) canola oil

review

Private Recipe by

Annacia *

@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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