Crock Pot Chicken Stew with Cornmeal Dumplings Recipe – 6 Points +

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.

Ingredients

  • 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

Instructions

  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

Comments

  1. When does the milk and flour get added to the crockpot? I see it in the stew ingredients (as separate from dumplings) but it isn’t listed in the steps.

    Thanks, it is at home in my crockpot now, can’t wait to go home and taste it!

  2. Debbie Montique says:

    Thank you for these recipes! I’ve tried several of them and both myself and my husband really enjoy them. For anyone that is following weight watchers, I ran this recipe thru my recipe builder so that I could save it in my kitchen companion, and according to weight watchers, the points plus value is 8 per serving.

  3. Thank you for the wonderful recipes! I am new to this. Is there an alternative to the celery and green bean that I can use that won’t change the point value

  4. Dominique says:

    I love this website too! it’s been so handy. Im confused though about the “mixture” parts of the recipe. In step three, you say to combine the mixtures, but then in step four you say to blend together milk and flour in a small bowl. Then you say to put the mixture in with the shredded chicken, but then to put the dumplings in 25-30 minutes before eating. It would be helpful if you could explain that for me. There may be something I’m missing

  5. this looks awesome Im so trying this this weekend and if it is really yummy maybe I can convince my clients at work to eat it!

  6. hi! is there a way to find out how many ww points w/o the dumplings? thanks :)

    • I wish I knew offhand, but I don’t. I only calculate the Points by adding up all the ingredients that I used. I don’t have it broken down by recipe components. But I think it’s safe to say that without the dumplings, this would be a lot less Points.

  7. hello…do you know if adding potatoes would work, regardless of the calories? we’re starch fans around here. thanks.

  8. Elizabeth @ Food Ramblings says:

    Looks great!

  9. Kayak Girl says:

    I LOVE your website! Thank you, thank you, thank you, for doing this. Having those points values handy is beyond wonderful. I do have one request, though. Is it possible to make the recipes so they fit on one page when printed?

  10. This looks delicious! Question: Should the crock pot be set on low-heat or high-heat once the milk/flour mixture and dumplings are added? Does it matter?

    • It doesn’t matter…you can keep it on the same setting that you had it on the whole time. I think mine was on high.

  11. Something to look into: I’ve never calculated the points for this, but I know it’s way less than normal: chicken and dumplings. This will satisfy your craving for dumplings and you don’t loose out on the gewy texture. I use a pre-cooked chicken from the local grocery deli. Remove the skin, debone, and cube. Fill a large pot with your choice of 99% fat free chicken broth, or use bullion cubes. Chop celery and onion and boil in chicken stock until tender. Add cubed chicken. Use about 6-8 cans of canned biscuits (about 100 cal for two biscuits) and usually the cheaper the can, the better (use the grocers own brand). They must be home style, DO NOT use buttermilk or flaky biscuits. Pinch of about 4-5 pieces from each biscuit and drop them into boiling broth. Cook about 5-6 mins until soup thickens. Enjoy! I would be curious to see what the points value is for this if you choose to try it.

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