Chicken and Cornmeal Dumplings

I am beginning to appreciate the ease of using a slow cooker. I can get things done around the apartment while it's cooking & the meals turn out great! A few weeks ago, I made BBQ chicken by putting chicken breast, BBQ sauce, and sliced onions into the cooker & leaving it for 3 1/2 hours. I was able to shred the chicken easily for sandwiches and soups. SO easy! Today I made a dumpling soup from a recipe online at: http://www.diabeticlivingonline.com/diabetic-recipes/30-minute/easy-recipes-in-a-bowl/ . It will make great leftovers to take to work! 

MAKES: 2 servings (for me the recipe actually made 4 servings)

SERVING SIZE: 2 dumplings with 1 1/2 cups chicken mixture per serving                  

•            2 
stalks celery & 2 medium carrots, thinly sliced 
•             1 
cup fresh or frozen corn kernels
•             1/2
 of a medium onion, thinly sliced
•             2 
cloves garlic, minced
•             1 
teaspoon snipped fresh rosemary 
•             1/4 
teaspoon ground black pepper
•             1 chicken breast (I used frozen)
•             2 
cups reduced-sodium chicken broth
•             1/2
 cup fat-free milk
•             1 
tablespoon all-purpose flour
•             1 
recipe Cornmeal Dumplings (see recipe below)
•             
Coarsely ground black pepper (optional)

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. 

3. If using low-heat setting, turn to high-heat setting. Transfer chicken to a cutting board; cool slightly. 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. 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.) If desired, sprinkle each serving with coarse pepper.

Cornmeal Dumplings 

            1/4
cup flour

            1/4
cup cornmeal

            1/2
teaspoon baking powder

            
Dash salt

            1 
egg white

            1 
tablespoon fat-free milk

            1 
tablespoon canola oil

1. 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.