Chicken and herb dumplings
2 1/2 to 3 lbs chicken, whole or cut up (may also just use the parts you like)
1 tsp salt
1/4 tsp pepper
2 whole cloves
8-10 small pearl onions, skinned
1 clove garlic minced
1/4 tsp marjoram
1/4 tsp thyme
1 bay leaf
1 c sour cream
1 c bisquick
1 tbs chopped parsley(may use dried)
6 tbs milk
Remove chicken skin and sprinkle with salt and pepper, put in crock-pot, insert cloves in one onion, put all onions in pot. Add spices and 1/2 c water Cook on low for 5-6 hours, remove bones, bay leaf and cloves, stir in sour cream,turn heat to high. Mix parsley, milk and bisquick until biscuit dough forms, drop by teaspoon fulls around the edge of the pot, try to leave some space in between for the steam to cook them. Cover and cook on high for 30 minutes. If your crock pot has a plastic lid, it won't get hot enough inside to cook the dumplings, line it with tin foil.