I am keeping true to my word and am using my slow cooker more this school year. There is nothing better than coming home after a long day to dinner ready and the house smelling wonderful! I made this recipe even easier using a rotisserie chicken. Earlier in the week I used it to make yummy quesadillas. We will be having these again this week, because they were so good and took a whopping 10 minutes to get on the table. I saved the rest of the chicken for this recipe.
Slow Cooker Chicken and Cornbread Dumplings
You will need:
About 2 cups rotisserie chicken
2 medium carrots, thinly sliced
2 stalks celery, thinly sliced (I also added in some of the leaves)
1/3 cup frozen corn kernels
1/2 medium sweet onion sliced thin
2 cloves garlic, minced
1 tsp. fresh rosemary
1/4 tsp. ground black pepper
1 1/2 C. reduced sodium chicken broth
1/2 C. 1% milk
1 tbsp. all-purpose flour
In your slow cooker, combine chicken, carrots, celery, corn, onion, garlic, rosemary, and pepper. Pour the broth over the mixture. Mix the flour and milk together and stir into the mixture. Cook on low for 7-8 hours.
To make the dumplings you will need:
1/4 C. flour
1/4 C. cornmeal
1/2 tsp. baking soda
1 egg white
1 tbsp. 1% milk
1 tbsp canola oil
Mix together dumpling mixture until all ingredients are mixed thoroughly. Using two spoons drop them on the top of the chicken mixture in the slow cooker. Continue to cook for about 25 minutes.