6 bone-in chicken breast halves (10 ounces each) skin removed
2 whole cloves
12 pearl onions
1 bay leaf
1 garlic clove , minced
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/4 teaspoon pepper
1/2 cup reduced-sodium chicken broth
1/2 cup white wine or additional chicken broth
3 tablespoons cornstarch
1/4 cup water
1/2 teaspoon browning sauce , optional*
1 cup reduced-fat biscuit/baking mix
6 tablespoons fat-free milk
1 tablespoon minced fresh parsley
1 . Place the chicken in a 5-quart slow cooker . Insert cloves into 1 onion ; add to slow cooker . Add bay leaf and remaining onions . Sprinkle chicken with garlic , salt thyme , marjoram and pepper . Pour broth and wine or additional broth over chicken mixture . Cover and cook on low for 4-1/2 to 5 hours or until chicken juices run clear and a meat thermometer reads 170*.
2 . Remove chicken to a serving platter and keep warm . Discard cloves and bay leaf . increase the temperature to high . In a small bowl , combine cornstarch , water and browning sauce until smooth . Stir into slow cooker .
3 . In another small bowl , combine biscuit mix , milk and parsley . Drop by tablespoonfuls into simmering liquid . Cover and cook on low for 20 to 25 minutes or until a toothpick inserted into dumplings comes out clean .(do not lift cover while simmering ). Serve dumplings and gravy with chicken .
Enjoy old fashion goodness without all the fuss when you fix this supper in your slow cooker . You'll soon crave the wonderful light dumplings and the full flavored sauce .
