Chicken & Cornmeal Dumplings

Ingredients

• 2 medium carrots, thinly sliced
• 1 stalk celery, thinly sliced
• 1/3 cup fresh or frozen corn kernels
• 1/2 a medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
• 1/4 teaspoon ground black pepper
• 2 chicken thighs, skinned
• 1 cup reduced-sodium chicken broth
• 1/2 cup fat-free milk
• 1 tablespoon all-purpose flour
• 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 Coarsely ground pepper

Instructions

1. Combine carrots, celery, corn, onion, garlic, rosemary and 1/4 teaspoon pepper in a 1 1/2- or 2-quart slow cooker (see Tip). Top with chicken. Pour broth over mixture in cooker.
2. Cover and cook on Low for 7 to 8 hours or on High 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, turn to High (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. Combine milk and flour in a small bowl; mix until smooth. Stir into mixture in cooker.
4. Prepare dumpling dough: Stir together 1/4 cup flour, 1/4 cup cornmeal, 1/2 teaspoon baking powder and dash salt in a medium bowl. Combine 1 egg white, 1 tablespoon fat-free milk and 1 tablespoon canola oil in a small bowl. Add egg mixture to flour mixture; stir just until moistened.
5. Using two spoons, drop 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.