Crock Pot Chicken & Dumplings

• 4 tablespoons butter
• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 1 (3 lb) roasting chickens, cut up
• 2 cups chicken broth
• 2 stalks celery
• 1 tablespoon minced parsley
• 2 carrots, peeled sliced
• 1 teaspoon black pepper
• 1 teaspoon salt, to taste
• 1/2 teaspoon ground allspice
• 1 cup dry white wine (really adds a nice taste) (optional)
• 1 (8 ounce) can refrigerated biscuits
• 1/2 cup heavy cream
• 2 tablespoons flour

1. In a large skillet, brown onion in butter and oil just until tender, then brown chicken parts and place all in a 6-quart crock pot.
2. 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.
3. When chicken is done, remove pieces to plate and let cool, then debone.
4. While chicken is cooling, mix flour and cream together, then stir into crock pot.
5. Open biscuits and cut each biscuit into 4 pieces. Drop into crock pot and turn on high. These will need to cook about 30 minutes, until they are firm.
6. Return chicken meat to crock pot after deboning and serve.
7. Enjoy! ~V.

butter, vegetable oil, onion, roasting chickens, chicken broth, stalks celery, parsley, carrots, black pepper, salt, ground allspice, white wine, refrigerated biscuits, heavy cream, flour

Taken from www.food.com/recipe/crock-pot-chicken-dumplings-187728 (may not work)