What You Need:

4 T margarine or butter

1 T canola oil

1 lg. onion, chopped

3 lb chicken breasts, boneless and skinless

2 C chicken broth

2 stalks celery, chopped

2 lg. carrots, peeled and chopped

1 T parsley, minced

1 tsp. pepper

1 tsp. salt

1/2 tsp. allspice

1 C dry white wine

1 can of refrigerator biscuits

1/2 C heavy cream

2 T flour

How to Make It:

Place the margarine in a large skillet over medium heat.

Heat the margarine until it is completely melted.

Then add the oil.

Put the onion into the skillet and cook about 2 minutes or until just tender.

Add the chicken and cook 2 minutes per side or until lightly browned.

Place the chicken and onions into the crock pot.

Add the chicken broth.

Add the celery, carrots, parsley, pepper, salt, allspice and wine.

Cover and cook 2 1/2 hours on high.

Remove the chicken from the crock pot and set aside.

Place the heavy cream and flour in a mixing bowl.

Mix together until the flour has completely dissolved.

Add the mixture to the crock pot.

Cut each biscuit into quarters.

Drop the biscuit quarters into the crock pot and be sure it is still on the high temperature.

Cover and cook 30 minutes or until firm.

Return the chicken to the crock pot and allow to cook on high 10 minutes.

Tip: Homemade biscuits are just as good in this recipe.  The wine is optional but it does add to the taste of the meal.