Ingredients Jump to Instructions ↓

  1. 6 bone-in chicken breast halves (10 ounces each ), skin removed

  2. 2 whole cloves

  3. 1/2 cup frozen pearl onions, thawed

  4. 1 bay leaf

  5. 1 garlic clove, minced

  6. 1/2 teaspoon salt

  7. 1/2 teaspoon dried thyme

  8. 1/2 teaspoon dried marjoram

  9. 1/4 teaspoon pepper

  10. 1/2 cup reduced-sodium chicken broth

  11. 1/2 cup white wine or additional chicken broth

  12. 3 tablespoons cornstarch

  13. 1/4 cup cold water

  14. 1/2 teaspoon browning sauce, optional

  15. 1 cup reduced-fat biscuit/baking mix

  16. 6 tablespoons fat-free milk

  17. 1 tablespoon minced fresh parsley

Instructions Jump to Ingredients ↑

  1. Place the chicken in a 5-qt. slow cooker. Insert cloves into one onion; add to slow cooker. Add bay leaf and remaining onions. Sprinkle mixture with the garlic, salt, thyme, marjoram and pepper. Add broth. Cover and cook on low for 4-1/2 to 5 hours or until meat is tender. Remove chicken to a serving platter and keep warm. Discard cloves and bay leaf. In a small bowl, combine the cornstarch, water and browning sauce if desired until smooth. Stir into slow cooker. Cover and cook on high until mixture reaches a simmer. Meanwhile, combine the biscuit mix, milk and parsley. Drop by tablespoonfuls onto simmering liquid. Reduce heat to low; cover and cook for 20-25 minutes or until a toothpick inserted into dumplings comes out clean (do not lift cover while simmering). Serve dumplings and sauce with chicken. Yield: 6 servings.


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