Chicken and Dumplings

4 Tbsp. butter

1 onion - chopped

2 cans chicken broth (3 cups)

1/2 Tbsp. dried parsley

1 1/2 tsp. black pepper

3/4 Tsp. ground allspice

1 can refrigerated biscuits

2 Tbsp. flour

1 Tbsp. oil

3 lbs. chicken cut up

3 stalks celery

3 carrots peeled and sliced

salt to taste

1/2 cup heavy cream

In large skillet brown onion in butter and oil until tender, then brown chicken parts and place all in 6 qt. crockpot. Add remaining ingredients except cream, flour and biscuits. Cook on high 2 1/2 - 3 hours, or on low 5-7 hours. When chicken is done, remove pieces to plate and let cool, then debone. While chicken is cooling, mix flour and cream together, then stir into crockpot. Open biscuits and cut each biscuit into 4 pieces. Drop into crockpot and turn on high. These will need to cook about 30 min. until they are firm. Return chicken meat to crockpot after deboning and serve.