4 chicken thighs, skinned
4 medium carrots, sliced into coins
2 stalks celery, sliced
2/3 cup frozen corn kernels
1 medium onion, thinly sliced
1 tsp dried rosemary
1/2 tsp freshly ground black pepper
2 cups chicken broth
1 cup milk
2 tbsp flour
cornmeal dumplings (recipe below)
In a large crockpot or slow cooker, combine the carrots, celery, corn, onion, rosemary, and black pepper. Place the chicken thighs atop the vegetables. Pour the broth over all.
Place lid on cooker and cook on low-setting 7 to 8 hours or on high setting half that long.
Remove chicken from pot and place on a cutting board. Turn heat setting to high (if on low). When chicken is cool enough, remove from the bones; discard bones and chop chicken into large bite-size pieces. Return chicken to the cooker.
In a small bowl combine the milk and flour, stirring until smooth. Stir the mixture into the cooker, stirring well until blended.
1/2 cup all-purpose flour
1/2 cup cornmeal
1 tsp baking powder
1/4 tsp salt
Combine above ingredients together in a medium bowl.
2 egg whites
2 tbsp milk
2 tbsp canola oil
Combine the above ingredients in a small bowl and add to the flour/cornmeal mixture. Stir just until moistened.
Drop the dumpling mixture into the hot chicken mixture by using 2 tablespoons. Mixture should make 8 dumplings. Replace lid on cooker and continue to cook on high approximately 25 minutes or until a wooden toothpick inserted into the center of dumplings comes out clean.
Yield: 4 servings of 2 dumplings and about 1 1/2 cups chicken mixture per serving.
Note: This recipe is diabetic friendly in that it has 47 g carbs and 24 g protein per serving.