1- 1 1/2 lbs. boneless chicken breasts
1 tsp. salt
1/4 tsp. pepper
1/2 c. chopped onion
peeled and sliced carrots
1/2 tsp. minced garlic (in water)
1/4 tsp. marjoram
1/4 tsp. thyme
1 bay leaf
1/2 c. white wine
1 c. sour cream
1 Tbsp. dry parsley
2 c. all purpose baking mix (like Bisquick)
2/3 c. milk

Cut chicken into chunks. Place chicken in crockpot and sprinkle with salt and pepper. Place onion, as many carrots as you want, garlic, marjoram, thyme, bay leaf, and wine around the chicken in the crockpot. Cover, and turn crockpot on low for 6-8 hours. Remove bay leaf. Stir in sour cream. Cover again, and turn control on high. Combine baking mix, milk, and parsley in a separate bowl with a fork until well moistened. It will be a little lumpy, but don’t worry. Drop dough from a serving teaspoon over the top of the chicken, starting around the edges. Cover and cook on high for an additional 30 minutes, or until dumplings are cooked through.