This tasty chicken is made with easy parsley drop dumplings.
- 4 to 6 chicken breast halves, skin removed
- 1 dash each salt, pepper, dried leaf thyme, ground marjoram and paprika
- 1 large onion, sliced, divided
- 2 leeks, sliced
- 4 carrots, cut large chunks
- 1 garlic clove, minced
- 1 cup chicken broth
- 1 tablespoon cornstarch
- 1 can (10 3/4 ounces) condensed cream of chicken soup
- 1/2 cup dry white wine
- 1 cup Bisquick
- 8 tablespoons milk
- 1 teaspoon dried parsley flakes
- dash salt
- dash pepper
- dash paprika
Sprinkle salt, pepper, thyme, marjoram, and paprika on chicken.
In bottom of crockpot, place half of the onion slices, leeks, and carrots. Arrange chicken on vegetables. Sprinkle minced garlic over the chicken then top with remaining onion slices.
Dissolve 1 tablespoon cornstarch in 1 cup of chicken broth then combine with the cream of chicken soup and wine. Cook on HIGH
for about 3 hours or on LOW for about 6 hours (If cooking on LOW, turn to HIGH when dumplings are added). Chicken should be tender, but not dry.
Mix together 1 cup bisquick, about 8 tablespoon milk, parsley,
salt, pepper, and paprika; form into balls and place on top of the chicken mixture the last 35 to 45 minutes of cooking.
Serves 4 to 6.
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