This version of chicken and dumplings provides plenty of vegetables with 5 grams of fiber per serving. Dumplings are made with 1 part flour and 1 part cornmeal to make them standout from a traditional flour dumpling. This hearty dinner option is the perfect comfort meal.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

25 mins
4 hrs 15 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.

  • 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.


Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Equipment: 1 1/2- or 2-quart slow cooker

Nutrition Facts

369 calories; protein 23.6g; carbohydrates 46.5g; dietary fiber 4.9g; sugars 9.4g; fat 10.5g; saturated fat 1.3g; cholesterol 54.9mg; vitamin a iu 10549.8IU; vitamin c 9.1mg; folate 105.5mcg; calcium 160.5mg; iron 2.6mg; magnesium 63.4mg; potassium 681.2mg; sodium 582mg.

Reviews (1)

Read More Reviews
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
If you are going to reduce fat this much in a recipe you have to really go much bigger on flavor. Made as is, this recipe is horribly bland. Adding the milk/flour slurry actually makes it worse. I would skip the slurry, and add more spices to boost the flavor - extra pepper, garlic, thyme, smoked paprika, etc - and/or some more flavorful vegetables such as parsnips, or bell pepper. Additionally, adding some flavor into the dumplings would be good - black pepper, cayenne, chopped parsley...something to kill the bland. Also, depending on your slow cooker, the dumplings many not cook in 25 minutes. Ours took 1 hour. And really...who makes/owns a 1.5-2 quart slow cooker? That is miniature. Read More
Rating: 5 stars
are these directions in order? It seems to me that steps 4 and 5 are in the wrong order. Read More