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Ingredients
4 Tablespoons butter
1 Tablespoon vegetable oil
1 Onion, chopped
3 Pounds your favorite chicken parts, cut up
2 Cups chicken broth
2 Stalks celery
1 Tablespoon minced parsley
2 Carrots, peeled, sliced
1 Teaspoon black pepper
Salt to taste
1/2 Teaspoon ground allspice
1 Cup dry white wine (optional but really adds a nice taste)
1 Can refrigerated biscuits
1/2 Cup heavy cream
2 Tablespoons flour
Instructions
In a large skillet, brown onion in butter and oil just until tender, then brown chicken parts and place all in a 6-quart crockpot.
Add remaining ingredients except heavy cream, flour and biscuits. Cook on HIGH for 2 1/2 to 3 hours, or on LOW 5 to 7 hours.
When chicken is done, remove pieces to plate and let cool, then de-bone. While chicken is cooling, mix flour and cream together then stir into crockpot. Open biscuits and cut each biscuit into 4 pieces.
Drop into crockpot and turn on HIGH. These will need to cook about 30 minutes, until they are firm. Return chicken meat to crockpot after de-boning and serve. You can use your own homemade biscuit recipe for canned if you prefer.