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6        bone-in chicken breast halves (10 oz. each), skin removed
2        whole cloves
12      frozen pearl or small onions, thawed
1        bay leaf
1        garlic clove, minced
1/2 t   each salt, dried thyme and dried marjoram
1/4 t   pepper
1/2 C  reduced-sodium chicken broth
1/2 C  white wine or additional chicken broth
3 T     cornstarch
1/4 C  cold water
1/2 t   browning sauce, optional
1 C     reduced-fat biscuit/baking mix
6 T     fat-free milk
1 T     minced fresh parsley


1. Place the chicken in a slow cooker. Insert cloves into an onion; add to slow cooker. Add bay leaf and remaining onions. Sprinkle chicken with garlic, salt, thyme, marjoram and pepper.

2. Pour broth and wine or additional broth over chicken mixture. Cover and cook on low for 4 ½ to 5 hours or until chicken juices run clear and a meat thermometer reads 170°.

3. Remove chicken and keep warm. Discard cloves and bay leaf. Increase slow-cooker temperature to high. In a small bowl, combine cornstarch, water and browning sauce if desired until smooth. Stir into slow cooker.

4. In another bowl combine biscuit mix, milk and parsley. Drop by tablespoonfuls onto simmering liquid. Cover and simmer 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 over chicken. Makes 6 servings.