Chicken and Dumplings in Wine Crockpot Recipe

ingredients

4 chicken breasts without skin, quartered
1 dash salt
1 dash pepper
1 dash thyme
1 dash marjoram
1 dash paprika
1 clove garlic, chopped
1 large onion, sliced
2 leeks (white part only), sliced
4 carrots, chunked
1 cup chicken broth
1 tablespoon cornstarch
8 ounces sour cream
1/2 cup dry white wine
1 cup biscuit baking mix
8 tablespoons milk
parsley, to taste
salt, to taste
pepper, to taste
paprika, to taste

directions

Sprinkle salt, pepper, thyme, marjoram, and paprika on quartered chicken. Place in the bottom of crock pot. Chop clove garlic and add to pot.

Peel and slice large onion and layer the onion rings over the chicken. Next cut the white part of 2 leeks into rings and place in the pot. Add the chunks of carrots on top.

Dissolve cornstarch in chicken bouillon together with sour cream and pour in the pot together with 1/2 cup of dry white wine. Cook on HIGH for about 3 hours OR on LOW for about 6 hours.

For Dumplings: Mix together baking mix, milk, parsley, salt, pepper, and paprika to taste; form into balls and place on top of the chicken mixture the last 30 to 40 minutes of cooking.

nutrition data

497 calories, 19 grams fat, 41 grams carbohydrates, 35 grams protein per serving.

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