• Cooking Time:
  • Servings:
  • Preparation Time:


  • 2 whole cloves garlic
  • 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 dried marjoram, crushed
  • 1/2 teaspoon dried thyme, crushed
  • 1 bay leaf
  • 1 cup chicken broth
  • 1 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.
  • *note due to the liquid this is more of a soup than traditional chicken and dumplings.


Categories: Poultry  Soup  Soup 

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