CROCKPOT CHICKEN AND DUMPLINGS

CROCKPOT CHICKEN AND DUMPLINGS
4 Tablespoons butter
1 Tablespoon vegetable oil
1 onion -- chopped
3 pounds your favorite chicken parts -- cut up
2 cups chicken broth
2 stalks celery
1 tablespoon minced parsley
2 carrots -- peeled, sliced
1 tsp black pepper
Salt to taste
1/2 tsp ground allspice
1 cup dry white wine (optional but really adds a nice taste)
1 can refrigerated biscuits
1/2 cup heavy cream
2 tablespoons flour
In a large skillet, brown onion in butter and oil just until tender, then
brown chicken parts and place all in a 6-quart crockpot. Add remaining
ingredients except heavy cream, flour and biscuits. Cook on high 2-1/2
to 3 hours, or on low 5 to 7 hours. When chicken is done, remove
pieces to plate and let cool, then debone.
While chicken is cooling, mix flour and cream together, then stir into
crockpot. Open biscuits and cut each biscuit into 4 pieces. Drop into
crockpot and turn on high. These will need to cook about 30 minutes,
until they are firm. Return chicken meat to crockpot after deboning
and serve. You can use your own homemade biscuit recipe for canned
if you prefer.