I love chicken and dumplings and was looking for a recipe that used a crockpot since I didn't think my usual one-pot method would transfer over well to the crockpot. This one is great! It's almost like the way I make them on the stovetop except I never thought to use cream of chicken soup. The only modifications I made were that I used 8 boneless chicken thighs (because my personal tastes dictate that dark meat be used for more flavorful chicken and dumplings) and I rolled the biscuits out flat and cut them into strips so they would be more like true dumplings and not so puffy. I also stirred them into the chicken once added to the crockpot instead of letting them lie on the top. Overall, a great recipe! I think I might substitute a pack of onion soup mix for the chopped onions next time though.

Reviewed On: May 9, 2009

This is great! I'm eating some right now and I love it! I used 5 medium granny smith apples, did 1/2 cup white sugar and 1/2 cup brown sugar and baked it 50 minutes until the top was golden brown. So yummy! I've been searching for a great no-oat Apple Crisp and this is it! Thanks!

Reviewed On: Jan. 18, 2009

Two words: YUM-MY! I made this glaze to use on a 10lb. spiral cut ham on New Year's Day and the family loved it! I used brown sugar instead of the dark corn syrup and added 1/4 tsp. ground cloves to the glaze instead of using whole cloves on the ham. I actually used an oven bag and poured the glaze on at the start and only basted at the end of the cooking time after I took it out of the oven. I can't imagine how wonderful it must be when you baste as often as the recipe suggests. I just had too much to do to baste the ham during cooking. It still turned out wonderfully and this is my new glaze recipe from now on.

Reviewed On: Jan. 9, 2009