Ingredients
- 2 whl cloves
- 10 smalls white onions halved
- 3 1/2 pounds broiler-fryer chicken cut up
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 clove garlic minced
- 1/2 teaspoon dried marjoram crushed
- 1/2 teaspoon dried thyme crushed
- 1 bay leaf
- 1/2 cup chicken broth
- 1/2 cup dry white wine
- 3 tablespoons cornstarch
- 1/4 cup water
- 1 cup packaged biscuit mix
- 1 tablespoon chopped fresh parsley
- 6 tablespoons milk
Make it step by step
- Insert cloves in one onion. Place all onions in a slow cooker. Add chicken, salt, pepper, garlic, marjoram, thyme, bay leaf, broth, and wine. Cover and cook on Low 4 to 5 hours or until chicken is tender. Remove bay leaf and onion with cloves; discard. Turn control to High. In a small bowl, dissolve cornstarch in water; stir into chicken mixture in cooker. Cover and cook while making dumplings; stir once. In a medium bowl, combine biscuit mix with parsley and milk, mixing with a fork until moistened. Drop by teaspoons on chicken mixture around edges of pot. Cover and cook on High 30 minutes or until dumplings are cooked in centers when tested with a fork.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Cinnamon Girl, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.