Wednesday, July 22, 2015

Chicken Stew with Cornmeal Dumplings

Again, a warm stew/soup on a rainy day is the best! It is even better when it is thrown together in the crock pot so that you don't have to stand over it and watch it. The dumplings were not as doughy as when I have made chicken and dumplings before so I liked that much better than normal chicken and dumplings. I doubled the batch so I was able to send the extras over to my grandparents house to share with them and my aunt and uncle that were staying with them at the time. They cleaned it up pretty quickly and raved about it the next time that I stopped over. For them I also made a loaf of this whole wheat garlic herb bread. Super yummy! :)

Chicken Stew with Cornmeal Dumplings
(Recipe found at via Pinterest)

12 ounces boneless, skinless chicken breasts
2 medium carrots, thinly sliced
3 stalks celery, thinly sliced
1 cup frozen corn kernels
1 cup frozen green beans
1 medium onion, finely chopped
4 cloves garlic, minced
1 teaspoon fresh rosemary, finely chopped
1 teaspoon fresh thyme
1 teaspoon salt
1/2 teaspoon black pepper
3 cups fat free chicken broth
1 cup fat-free milk
1/4 cup whole wheat all-purpose flour

1/4 cup whole wheat all-purpose flour
1/4 cup cornmeal
1/2 teaspoon baking powder
1 egg white
1 tablespoon fat-free milk
1 tablespoon canola oil
1/4 teaspoon salt

In a 1 1/2- or 2-quart slow cooker, combine carrots, green beans, celery, corn, onion, garlic, thyme, rosemary, and salt & pepper. Top with chicken. 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. To make dumplings, stir together flour, cornmeal, baking powder, and salt in a medium sized bowl. In a small bowl combine egg white, milk, and oil. Add egg mixture to flour mixture; stir just until moistened. With chicken still in the pot, break it up into pieces or shred it. In a small bowl, combine milk and flour until smooth. Stir into mixture in cooker. Using a spoon, drop cornmeal dumplings dough into 8 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.)

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