Rosemary Chicken & Cornmeal Dumplings

5:00 AM

My photography skills (or, specifically, food photography skills) have been slacking lately. Perhaps it's because we've been eating so late ate night. Either way, please forgive me. But, I promise, this meal is delicious whether or not the pictures make it appear so!

I didn't used to understand the quick and easy dinners. I mean, yes, they came in handy when I had class all day, but even then I didn't mind taking my time to make a fabulous meal. Food is so worth it, right?

Well, now when I have Michael walking around all over the place, wanting to be read Llama Llama Red Pajama upteen times in a row, and plenty of other things on my plate-- I'd say quick and easy meals that come out delicious are SO worth it.

Therefore, I have a new love for my crockpot/slow-cooker. If you're someone like me, this recipe is for you!

Ingredients:

- 1 lb chicken
- 1 tsp to 1 tbsp rosemary (fresh or dried)
- 1 C low sodium chicken broth (or 1 C water with 1 tsp chicken bouillon)
- baby carrots (1/2 to 1 C)
- 1/3 to 1/2 C corn kernels
- 2 stalks celery, chopped
- 2 garlic cloves, chopped
- 1/2 white onion

For the dumplings:
- 1/4 C all purpose, unbleached flour
- 1/4 C corn meal
- 1/2 tsp baking powder
- 1/8 tsp salt
- 2 tbsp milk
- 1 egg white
- 1 tbsp canola oil

Directions:

- Put your chicken and veggies in the crockpot/ slow-cooker. Pour your chicken broth over it all and sprinkle your rosemary on top. Cover and cook on high for four to five hours, or low for at least five hours.
- Once the time is up, cut your chicken into pieces (whether in the pot or in a separate bowl).
*I basically shredded mine, but you can easily leave it in bigger pieces.

- To make the dumplings, mix everything together in a small bowl. Using a fork is easiest, because it helps the mixture really clump together.

- Use a medium cookie scoop (or about 1/4 cup) to make the dumplings (mixture will make four of this size). Put them on top of the chicken mix and cook, on high, for 20 to 25 minutes.