Recipe: Nostalgic Chicken and Herbed Dumplings (crock pot)

NOSTALGIC CHICKEN AND HERBED DUMPLINGS
Source: Mable Hoffman's Crockery Cookery
Servings: 5

2 whole cloves
10 small 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 crushed dried marjoram
1/2 teaspoon crushed dried thyme
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

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.