How To make Chicken And Cornmeal Dumplings
Ingredients
9
oz
beans, green, fozen, cut, thawed
2
cup
chicken, cubed, cooked
2
cup
potatoes, diced
13 3/4
oz
broth, chicken, can
12
oz
vegetable juice cocktail
1
teaspoon
chili powder
6
hot pepper sauce, drops
1/3
cup
cornmeal
2
tablespoon
parsley, fresh chopped
1/2
cup
celery, chopped
1/2
cup
onion, chopped
1/2
teaspoon
salt
1 1/4
cup
biscuit mix
1
cup
american cheese, sharp, shredded
2/3
cup
milk
Directions:
Transfer beans to crockpot. Add chicken, potatoes, chicken broth, vegetable juice, celery, onion, chili powder, salt and hot pepper sauce, mixed together.
Cover. Cook on Low for 4 hours. Turn to High and heat until bubbly. Add water at this point if needed.
Combine biscuit mix, cornmeal, 1/2 cup cheese and parsley. Add milk and stir until just moistened. Drop by tablespoons onto stew; cover. Cook 2 1/2 hours more (don't lift cover). Sprinkle dumplings with rest of cheese.
How To make Chicken And Cornmeal Dumplings's Videos
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curry chicken gizzard and cornmeal dumpling (n) banana- outdoor cooking
ULTIMATE Trini CURRY Corn & Chicken with Cornmeal DUMPLINGS Recipe | Caribbean Cooking with Jenna G
#curry #corn #currychicken
ULTIMATE Trini CURRY Corn & Chicken with Cornmeal DUMPLINGS Recipe | Caribbean Cooking with Jenna G
Add chicken and dumplings to curry corn to create this delightful meal!
Full Recipe:
Slow Cooker Sunday: Chicken Stew with Cornmeal Dumplings
Watch as I make a delicious slow cooker stew with cornmeal dumplings.
Here is the recipe in case you missed something:
Chicken Stew with Cornmeal Dumplings
4 medium carrots, sliced
2 stalks celery, sliced
1 cup frozen corn
1 small onion, coarsely chopped
4 cloves garlic, minced
1 1/2 teaspoons dried rosemary
1/2 teaspoon ground pepper
1 teaspoon salt
3 boneless, skinless chicken breasts
2 cups chicken broth
1 cup milk
2 Tablespoons all purpose flour
Cornmeal Dumplings
1/2 cup all purpose flour
1/2 cup corn meal
1 teaspoon baking powder
dash salt
2 egg whites
2 Tablespoons milk
2 Tablespoons canola oil
Spray slow cooker with olive oil or cooking spray. Add carrots, celery, onion garlic, corn, rosemary, salt and pepper. Pour chicken broth over vegetables. Lay chicken breasts on top and season with salt and pepper.
Cover and cook on low for 7 to 8 hours or on high for 3 1/2 to 4 hours.
Shred chicken with a fork. In a small bowl, combine the milk and 2 Tablespoons of flour. Stir into slow cooker.
Make the dumplings by stirring together flour, cornmeal, baking powder and salt. In another bowl, stir egg whites, milk and oil. Add egg mixture to flour mixture and stir until moistened.
Drop eight cornmeal dumplings by rounded tablespoon on top of hot chicken mixture. Cover and cook for 20 to 25 minutes. Do not lift slow cooker cover while the dumplings are cooking.
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Cornbread Dumplings Recipe ~ Noreen's Kitchen Basics
Greetings! Today I am sharing my recipe for cornbread dumplings. These are perfect to top off a pot of leftover chili when you want to remake the leftovers and have something a little different. This fits the bill.
These dumplings are fluffy and light and perfect to top of chili, ham and beans, cabbage and ham, bean soup, beef stew, you name it! I love to do this when we have the stew or chili leftover. Makes it feel like a whole new meal, without all the work.
This recipe goes together fast and with ingredients you may already have on hand. I keep buttermilk in my fridge all the time, but if you don't, don't worry! You can add 1 tablespoon of white vinegar or lemon juice to 1 cup of whole milk and let it sit for 10 minutes. This will be a perfect buttermilk substitute and you won't even know the difference.
I hope you give these cornbread dumplings a try and I hope you love them!
Happy Eating!
Get the recipe here:
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