This came out pretty well! I've been sick and wanted to make some easy comfort food, and this was great. Of course, I made some changes. To make it healthier, I used a can of fat-free chicken broth instead of water, used Healthy Request cream of chicken soup, and omitted the butter (and I'm not sure why you'd need it!). I added some seasonings -- black pepper, garlic powder, and a pinch each of cumin, dill, and italian seasoning. Five hours on high seemed WAY too much for my crockpot -- it seems to overdo things -- so I set it on high for the first hour and then turned it to low until I put the dumplings in, when I turned it back to high. Instead of using refrigerated biscuits (I can't stand 'em), I mixed biscuits with Heart Smart Bisquick (next time will use a smaller amount, maybe 2/3 of the biscuit recipe). Because the times for the biscuits in the crockpot seemed to vary a lot, I popped mine into the toaster oven for a few minutes first, just until they started to brown, and next time I'll probably let them brown a little more in there. Shredded the chicken while the biscuits toasted. Added the biscuits to the crockpot, let that cook on high for 30 minutes. Instead of mixing veggies into the crockpot, I layered some leftover steamed mixed veggies in the bottoms of the bowls before spooning in the chicken and dumplings, then mixed them in while eating them. Yum!

Reviewed On: Mar. 1, 2009

I really liked this and am looking forward to making it again! I used reduced-fat cream cheese and soup, and fat-free dressing. The chicken pretty much fell apart so I shredded what was left and it made very thick topping/sauce for pasta. My boyfriend thought the flavor of the dressing was too strong and vinegary, but I think he's crazy. I may cut it back just a bit for him next time, though.

Reviewed On: Jan. 23, 2009

I made these with Christmas dinner, and they were my favorite part of the meal! I used only 3 1/2 tablespoons of butter in the dough and didn't add any on top (didn't roll them up, either, just dropped 7 balls in 3 sprayed pie pans, making 21 rolls). I also used 1 cup whole wheat flour in place of 1 cup of the white flour. Oh, and for the pan I wanted to serve immediately, I only let it rise for 30 minutes after it came out of the bread machine (had them in the oven on "Warm") and I didn't notice much of a difference between them and the ones that rose for an hour. SOOO good, especially warm! Will definitely make this again!

Reviewed On: Dec. 26, 2008