Chicken and Cornmeal Dumplings

I love a good crock pot meal and this my dear is one! Pardon the not so great photo, but all I had available today was my phone. This recipe was delicious and super easy.
Just through everything into the crock pot and then at dinner time, you're all set to go! Serve with a side salad or crusty bread even and you've got a home run recipe!

You will need:

2 medium carrots, thinly sliced

1 stalk celery, thinly sliced

1/3 cup fresh or frozen corn kernels

2 cloves garlic, minced

1 teaspoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed

1/4 teaspoon ground black pepper

2 chicken thighs, skinned

1cup  chicken broth

½ cup  milk

1 tablespoon all-purpose flour

1 recipe Cornmeal Dumplings (see recipe below)

Coarsely ground black pepper (optional)

In a 1 1/2- or 2-quart slow cooker, combine carrots, celery, corn, onion, garlic, rosemary, and 1/4
teaspoon pepper. Top with chicken. Pour broth over mixture in cooker.

Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.

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.
 In a small bowl, combine milk and flour until smooth.
Stir into mixture in cooker.

Cornmeal Dumplings

¼ cup flour

¼ cup cornmeal

½ teaspoon baking powder

Dash salt

1egg white

1 tablespoon milk

1 tablespoon canola oil

1.In a medium bowl stir together flour, cornmeal, baking powder, and salt.

In a small bowl combine egg white, milk, and oil. Add egg mixture to flour mixture; stir just until moistened.

Using two spoons, drop Cornmeal Dumplings 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.

Source: http://www.diabeticlivingonline.com