Chicken and Cormeal Dumplings

re per serving

CARB GRAMS PER SERVING: 47

Rated : 

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 by 7 people

Nutrition Facts Per Serving:

• Servings Per Recipe: 2
• Calories: 369
• Protein(gm): 24
• Carbohydrate(gm): 47
• Fat, total(gm): 10
• Cholesterol(mg): 55
• Saturated fat(gm): 1
• Monosaturated fat(gm): 5
• Polyunsaturated fat(gm): 3
• Dietary Fiber, total(gm): 5
• Sugar, total(gm): 9
• Vitamin A(IU): 103
• Vitamin C(mg): 9
• Thiamin(mg): 0
• Riboflavin(mg): 1
• Niacin(mg): 7
• Pyridoxine (Vit. B6)(mg): 0
• Folate(µg): 81
• Cobalamin (Vit. B12)(µg): 1
• Sodium(mg): 582
• Potassium(mg): 681
• Calcium(DV %): 162
• Iron(DV %): 3

Diabetic Exchanges

• Vegetables(d.e): 1
• Starch(d.e): 3
• Lean Meat(d.e): 2
• Fat(d.e): 1

• 2medium carrots, thinly sliced
• 1stalk celery, thinly sliced
• 1/3cup fresh or frozen corn kernels
• 1/2of a medium onion, thinly sliced
• 2cloves garlic, minced
• 1teaspoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
• 1/4teaspoon ground black pepper
• 2chicken thighs, skinned
• 1cup reduced-sodium chicken broth
• 1/2cup fat-free milk
• 1tablespoon GF flour
• 1recipe 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. 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 (or if no heat setting is available, continue cooking). 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

• 1/4cup GF flour
• 1/4cup  GF cornmeal
• 1/2teaspoon baking powder
• Dash salt
• 1egg white
• 1tablespoon fat-free milk
• 1tablespoon 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.