This was my dinner last night! I love a good slow cooker meal! This one was filling and pretty healthy too! There is no cream-off something soup or heavy cream. Just good for you ingredients! To make it even better use low-sodium chicken broth and non-fat milk!
This in itself is a great meal. While I was eating it I kept thinking how good it would be over some egg noodles or rice! Next time I think I might try it!
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- 3 carrots, thinly sliced
- 1 stalk celery, thinly sliced
- 1/2 cup fresh or frozen corn kernels
- 1/2 of a medium onion, thinly sliced
- 2 cloves garlic, minced
- 1/2 teaspoon dried rosemary, crushed
- 1 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 2 chicken breasts
- 1 cup chicken broth
- 1/2 cup milk
- 1 tablespoon all-purpose flour
- 1. 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.
- 2. 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.
- 3. If using low-heat setting, turn to high-heat setting. Transfer chicken to a cutting board; cool slightly. When cool enough to handle shred it and return to cooker. In a small bowl, combine milk and flour until smooth. Stir into mixture in cooker.
- 4. 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.) I
- 1/4 cup flour
- 1/4 cup cornmeal
- 1/2 teaspoon baking powder
- Dash salt
- 1 egg white
- 1 tablespoon milk
- 1 tablespoon oil
- In a medium bowl stir together the dry ingredients: flour, cornmeal, baking powder, and salt. In a small bowl combine the wet ingredients: egg white, milk, and oil. Add egg mixture to flour mixture; stir just until moistened, do not over mix.
*If you want to make this recipe gluten free, just replace the flour with corn starch for the chicken recipe. For the dumplings recipe I used gluten-free flour. My dumplings came out a little dry so you might want to experiment with different types of flours, let me know what works for you!