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.