Chicken and Cornmeal Dumpling Recipe

How to Make Chicken and Cornmeal Dumplings?


Serve: 2


  • 2 medium carrots, thinly sliced
  • 1 stalk celery, thinly sliced
  • 1/3 cup fresh or frozen corn kernels
  • 1/2 of a medium onion, thinly sliced
  • 2 garlic cloves, minced
  • 1 teaspoon snipped fresh rosemary
  • 1/4 teaspoon black pepper
  • 2 chicken thigh, skinned
  • 1 cup reduced-sodium chicken broth
  • 1/2 cup fat free milk
  • 1 tablespoon all purpose flour
  • 1 recipe Cornmeal Dumplings 


  1. In a 2-quart slow cooker, combine the carrots celery, corn, onion, garlic, rosemary and pepper. Top with the chicken. Pour the broth over the mixture in the cooker.
  2. Cover and cook on low-heat setting for 8 hours or on high-heat setting for 4 hours.
  3. If using low heat, turn to the high heat. Transfer the chicken to a cutting board, allow to cool slightly. When cool enough to handle, cut the chicken off bones. Discard the bones. Chop the chicken and return to the mixture in the cooker.
  4. In a small bowl, combine the milk and flour until smooth. Stir into the mixture in the cooker.
  5. Using two spoons, drop the cornmeal dumplings dough into four mounds on top of the hot chicken mixture. Cover and cook for 25 minutes more. Make sure a toothpick inserted into a dumpling comes out clean.
  6. To prepare the cornmeal dumplings, stir together 1/4 cup all-purpose flour, 1/4 cup cornmeal, 1/2 teaspoons baking powder and dash salt.
  7. In a small bowl, combine 1 egg white, 1 tablespoons fat-free milk and 1 tablespoon canola oil. Add in the egg mixture to the flour mixture, then stir just until moistened. 

Nutrition per serving:

  • 370 kcalories, fat 10 g, cholesterol 55 mg, sodium 580 mg, carbohydrate 45 g, dietary fiber 5 g

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