Crock Pot Chicken Stew with Cornmeal Dumplings Recipe – 6 Points

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Registered: 06-23-2009
Crock Pot Chicken Stew with Cornmeal Dumplings Recipe – 6 Points
Sat, 08-25-2012 - 2:23pm

Crock Pot Chicken Stew with Cornmeal Dumplings

For as long as I can remember, I have adored dumplings. There is just something about chewy, lumpy balls of dough that get me all excited. This might also explain my infatuation with cookie dough. But given that dumplings are flour based, they can add up to some serious calories and Weight Watchers Points, so I’ve tried to avoid them. But this Crock Pot Chicken Stew with Cornmeal Dumplings puts a lighter and healthier spin on traditional dumpling recipes. Plus it gave me an opportunity to utilize some fresh herbs from my husband’s garden. Each very nicely sized serving is just 6 Points each and is very satisfying. The dumplings came out perfectly and my family and I devoured this dish. It’s definitely a Weight Watchers Crock Pot recipe that I’ll be making again and again.


Crock Pot Chicken Stew with Cornmeal Dumplings Recipe

Summary: A tasty spin on traditional dumplings, this Crock Pot Chicken Stew Recipe uses cornmeal dumplings and is oh so delicious. It’s filling and comforting, and at just 6 Points + per serving, it’s a fantastic Weight Watchers dinner recipe idea.

    • 12oz boneless, skinless chicken breasts
    • 2 medium carrots, thinly sliced
    • 3 stalks celery, thinly sliced
    • 1 cup fresh or frozen corn kernels
    • 1 cup fresh or frozen green beans
    • 1 medium onion, finely chopped
    • 4 cloves garlic, minced
    • 1 tsp fresh rosemary, finely chopped
    • 1 tsp fresh thyme
    • 1 tsp salt
    • 1/2 tsp black pepper
    • 3 cups fat free chicken broth
    • 1 cup fat-free milk
    • 1/4 cup whole wheat all-purpose flour
Cornmeal Dumplings
  • 1/4 cup whole wheat all-purpose flour
  • 1/4 cup cornmeal
  • 1/2 tsp baking powder
  • 1 egg white
  • 1 tbsp fat-free milk
  • 1 tbsp canola oil
  • 1/4 tsp salt
  1. In a 1 1/2- or 2-quart slow cooker, combine carrots, green beans, celery, corn, onion, garlic, thyme, rosemary, and salt & pepper. Top with chicken. Pour broth over mixture in cooker.
  2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
  3. To make dumplings, stir together flour, cornmeal, baking powder, and salt in a medium sized bowl. In a small bowl combine egg white, milk, and oil. Add egg mixture to flour mixture; stir just until moistened.
  4. With chicken still in the pot, break it up into pieces or shred it. In a small bowl, combine milk and flour until smooth. Stir into mixture in cooker.
  5. Using a spoon, drop Cornmeal Dumplings dough into 8 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.)

Preparation time: 15 minute(s)

Cooking time: 8 hour(s)

Diet tags: Reduced fat, High protein

Number of servings (yield): 4

Culinary tradition: USA (Southern)

Entire recipe makes 4 servings
Serving size 2 dumplings with about 1 ½ cups stew
Each serving = 6 Points +

PER SERVING: 255 calories; 6g fat; 27g carbohydrates; 26g protein; 5g fiber

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