Ingredients

• 4 boneless/skinless chicken breasts diced into 1 inch cubes
• Spices to taste (salt, pepper, thyme, sage, paprika)
• 1 clove garlic (pressed)
• 1 large onion diced
• 1 large or 2 medium leeks sliced thin (white part only)
• 4 carrots diced
• 1 C. chicken broth
• 1 Tbls. cornstarch
• 8 oz. sour cream
• 1/2 C. dry white wine
• 1 tube refridgerated buttermilk biscuits (10 biscuits cut into strips)

Method

1. Sprinkle salt, pepper, thyme, sage, and paprika on diced chicken.
2. Place in the bottom of CROCKPOT. 
3. Press garlic clove garlic and add to pot. 
4. Add diced onion, leek slices, and diced carrots layered over the
   chicken.  
5. Dissolve 1 T cornstarch in 1 cup of chicken broth together with 1 cup of sour cream and pour in
   the pot together with 1/2 cup of dry white wine.
6. Cook on HIGH for about  3 hours OR on LOW for about 6 hours.

Dumplings

Cut each biscuit into approximately 4 strips and place on top of the chicken mixture the last 30 to 40 minutes of cooking.