12 small white onions
water
1 pound boneless skinless chicken thighs
1 pound boneless skinless chicken breasts halves
1/2 tablespoon chopped fresh basil leaves or 1/2 teaspoon dried, crumbled
salt and pepper to taste
1 large red bell pepper cut into 1″ squares
4 cloves garlic – thinly sliced
2 cups canned chicken broth
1/3 cup dry white wine
2 Tablespoons all purpose flour
2 Tablespoon butter – room temperature
1 pound fresh asparagus – cut into 1-1/2″ lengths

DUMPLINGS:
1 cup buttermilk and baking mix
1/3 cup whole milk
1/4 cup chopped fresh basil leaves or 1 tablespoon dried, crumbled

Using a sharp knife, make a small X in the root end of each onion. Bring
a saucepan of water to boil. Add the onions, lower the heat, and simmer for
5 minutes. Drain and rinse under running cold water. Slip skins off onions.
Rinse chicken and pat dry. Quarter the thighs and chicken breast halves.
Stir in basil and season with salt and pepper.
Put chicken pieces in a 3-1/2 quart or larger crockery slow-cooker. Top
with onions, bell peppers, and garlic. Pour in stock, and wine. DO NOT stir.
Cover and cook on LOW for 6 – 8 hours or HIGH for 2 – 2-1/2 hours.
Stir the stew. If cooking on LOW, change setting to HIGH. In a small
bowl, blend together the flour and butter. Stir into slow-cooker. cook,
stirring until sauce begins to thicken, about 5 minutes. Stir in asparagus.
In medium bowl, combine dumpling ingredients until evenly moistened. Drop
by Tablespoons onto hot stew in 6 small rounds. Cover and cook for another
25 to 30 minutes, until dumplings are cooked through. Serve immediately!