- 4 Tbsp margarine or butter
- 1 Tbsp canola oil
- 1 lg onion, chopped
- 3 lb chicken breasts, boneless and skinless
- 2 cups chicken broth
- 2 stalks celery, chopped
- 2 lg carrots, peeled and chopped
- 1 Tbsp parsley, minced
- 1 tsp pepper
- 1 tsp salt
- 1/2 tsp allspice
- 1 cup dry white wine (optional)
- 1 can of refrigerator biscuits
- 1/2 cup heavy cream
- 2 Tbsp flour
Sauté onion in oil and melted butter over medium heat for 2 minutes.
Add the chicken and cook 2 minutes per side or until lightly browned.
Place the chicken and onions into the crock pot.
Add the celery, carrots, parsley, pepper, salt, allspice, wine and chicken broth.
Cover and cook 2 1/2 hours on high.
Remove the chicken from the crock pot and set aside.
Combine heavy cream and flour in a mixing bowl.
Mix until the flour has completely dissolved, then pour into the crock pot.
Cut the biscuits into quarts and drop them into the crock pot.
Cover and cook on high for 30 minutes.
Return the chicken to the crock pot and cook on high 10 minutes.
Fresh homemade biscuits also work for this recipe.