4 Tablespoons butter
1 Tablespoon vegetable oil
1 onion — chopped
3 pounds your favorite chicken parts — cut up
2 cups chicken broth
2 stalks celery
1 tablespoon minced parsley
2 carrots — peeled, sliced
1 tsp black pepper
Salt to taste
1/2 tsp ground allspice
1 can refrigerated biscuits
1/2 cup heavy cream
2 tablespoons flour

In a large skillet, brown onion in butter and oil just until tender, then brown chicken parts and place all in a 6-quart crockpot. Add remaining ingredients except heavy cream, flour and biscuits. Cook on high 2-1/2 to 3 hours, or on low 5 to 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 minutes, until they are firm. Return chicken meat to crockpot after deboning and serve. You can use your own homemade biscuit recipe or canned if you prefer.

 1 1/2 to 2 pounds boneless chicken tenders
 1 to 1 1/2 cup matchstick-cut carrots
 1 bunch green onions (scallions) sliced in 1/2-inch pieces
 1 jar Kraft pimiento or pimiento & olive process cheese spread (5oz)
 1 can 98% fat-free cream of chicken soup
 salt and pepper to taste

Put all ingredients in the slow cooker/Crock Pot (3 1/2-quart or larger)  in the order given; stir to combine. Cover and cook on low for 7 to 9 hours. Serve over rice, toast, or biscuits.  Serves 6 to 8.