I'm making these tonight because I have a load of chicken that needs to be used and the blessing of some still-cool weather. Plus beer in chicken and dumplings rules.
Crockpot Chicken and Dumplings Ingredients: 2 Tbs butter 2 Tbs olive oil 1 onion, chopped 1 clove Elephant Garlic, minced (You can use 1 or 2 cloves of regular garlic, but elephant garlic has a much mellower taste and makes for a more interesting texture) 3 lbs deboned chicken parts (I prefer breasts; haha, don't we all?), cut into medium-sized pieces 3 stalks celery 3 carrots 1 1/2 Tbs minced parsley (I prefer fresh) 2-3 tsp minced rosemary (I prefer fresh) Pepper and salt to taste 1/8 - 1/4 tsp allspice (to taste) 2-2 1/4 c chicken broth 1 c light to medium-dark beer OR white wine; I prefer the beer (if you go the wine route, squeeze a large lemon over the chicken; the lemon is optional if you go the beer route) Biscuit recipe of your choice (I add about 2 tsp fresh minced parsley and 1 tsp fresh minced rosemary to the biscuit recipe) OR you can cheat with Bisquik biscuits or refrigerated, canned biscuits 1/2 c heavy cream 2 Tbs flour Directions: In a large skillet, brown onions and garlic in oil and butter. Sprinkle chicken with salt and pepper; add to skillet and brown. Add chicken, garlic, onions, and all other ingredients (except biscuits, cream, and flour) to a large crock-pot. Cook on High 2-3 hours or Low 5-7 hours. When chicken is done, mix cream and flour; stir into pot. Drop biscuit dough by Tablespoonfuls into pot or cut refrigerator biscuits into quarters and drop into pot. Turn crock-pot on High and cook for another 30 minutes or until biscuit dumplings are firm. If you are concerned about chicken being overdone or prefer shredded chicken, you may remove chicken from the pot and shred for the first 15 minutes that the biscuit dumplings are cooking. Return chicken to pot for the final 15 minutes.