Diane’s Crock Pot Chicken and Veggies with Herbed Cornmeal Dumplings


  • 1 tablespoon olive oil
  • 3/4 cups low fat milk
  • 2 Large sweet onions (sliced)
  • 4 celery ribs and all leaves from head (sliced)
  • 3 Large carrots (sliced)
  • fresh thyme or dried
  • fresh sage or dried
  • fresh rosemary or dried
  • 2 bay leaves
  • 2 quarts low sodium chicken broth
  • 1/2 cup dry white wine
  • 1lb skinless, boneless chicken breast (trimmed of fat)
  • 1lb white mushrooms (aliced)
  • 2 tablespoons whole wheat flour
  • peas
  • Dumplings
  • 3/4 cups white cornmeal
  • 1 cup all purpose flour
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon onion powder
  • 1 pinch salt

Step-by-Step Directions:

    Make the base
  1. Combine first 9 ingredients (onion through wine) in crock pot, cover and cook on low for 2 hours.
  2. Cut chicken in bite sized pieces – any shape you like.
  3. Add chicken and mushrooms to crock pot, stir, cover and cook on low 3 hours.
  4. Thicken a bit
  5. Make a slurry with 1/4 cup of broth from crock pot and 2 tablespoons of whole wheat flour. Whisk into “stew” until incorporated. Stuff will get stuck in the whisk and that’s ok just keep whisking. Also, this is not a clear stock, there will be impurities, floaters, etc an that’s ok because more will come when the dumplings get dropped in
  6. Add frozen peas to crock pot, stir, cover, turn up to high and cook for 30 minutes.
  7. Make the dumplings
  8. Mix dry ingredients for dumplings together in a mixing bowl (cornmeal through salt).
  9. Add oil and milk to dry ingredients and stir to make a thick batter.
  10. Drop dumplings by the tablespoon into simmering “stew”, cover and cook for about 10 minutes until dumplings are done.
  11. ENJOY!

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