5 c. chicken broth (or 5 c. water with 9 bouillon cubes)
1/2 tsp. basil
1/2 tsp. oregano
7 garlic cloves, minced
1 1/2 lb. chicken
6 tbsp. cornstarch
1/2 c. water
2 c. Bisquick
2/3 c. milk
1 tsp. dried parsley flakes

Add broth, basil, oregano. garlic and chicken to crockpot. Cook on low for 8-10 hours, or high 3-5 hours. When it is almost done; mix cornstarch and water and place in a container with a lid; shake vigorously then stir mixture into crockpot broth to thicken.

Now add dumplings. Combine Bisquick, milk and parsley, drop by heaping teaspoon into broth. Check after 10 minutes to see if dumpling are cake-like. When they are, it is done.