Reviewed: Oct. 31, 2009

The family loved it - I added peas and doubled the recipe so we would have leftovers and by the time they were done I was glad that I did - only had a small container full left. I'll be making this again.

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Nealsmom

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Reviewed: Oct. 26, 2009

This is better than a lot of slow-cooker chicken & dumplings recipes I've tried, but it still doesn't capture the taste I remember growing up with. This might be a good start, 'though.

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Chairman James

Cooking Level: Intermediate

Home Town: Breckenridge Hills, Missouri, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Jul. 30, 2009

I made this for my boyfriend the other night, he said it was so good he almost ate the whole pot of it all by himself.

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kajjames

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Reviewed: May 5, 2009

Outrageous. This is the best chicken and dumpling recipe on here, in my opinion. I personally don't care for this type of dumpling, however, so I use spaetzles instead. You can find the recipe on here. Just a personal preference.

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DaniMast

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Reviewed: Apr. 17, 2009

So easy and so good!

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HollyN82

Cooking Level: Intermediate

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Reviewed: Mar. 26, 2009

Great comfort food. I didn't put as much thyme as it called for and I added some parsley and lots of pepper. It took an hour for the bread mix to cook. I did as other reviewers suggested and just put it all across the top instead of dumplings. I also put a chicken bouillon cube in the water to add flavor.

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missjey

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Reviewed: Feb. 16, 2009

This was very easy to put together. I used whole frozen breast and before I added the dumplings I sliced the chicken into pieces. The dumplings took an hour and probably could have gone a little longer but it smelled so great we had to eat. I would cut back the thyme just a bit but it also needs a little something, it was a tad bland. I will definitely make this again.

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SNACKATERIA

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Feb. 5, 2009

This is a decent stew. I've had some trouble getting the dumplings to cook through, but the second time I made it I spread it on top like a crust instead of balls for dumplings, and that did the trick.

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Calophi

Home Town: Levittown, Pennsylvania, USA

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Reviewed: Feb. 4, 2009

Way to much tyme in the recipe and the dumplings were not that good. Seemed like there was not enough juice could of used more water or soup.

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Cora M

Home Town: Milwaukee, Wisconsin, USA

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Reviewed: Jan. 17, 2009

Tried this and followed the recipe exactly. I was very disappointed, it was very bland. I was unable to eat much of it, and ate something else for dinner.

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MsEmilyAnn

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Reviewed: Dec. 21, 2008

Far too much thyme. I halved it, and still felt it may have been a bit much. Otherwise, the dish tasted delicious and smelled amazing while it cooked.

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Carla

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Reviewed: Dec. 3, 2008

This turned out to be a great dinner with a few adjustments. I used frozen boneles, skinless chicken thighs (they stay nice and moist), 4 unpeeled quartered potatoes, 1 quartered onion, and 2 stalks of celery. I used 1 can of 98% fat free Cream of Mushroom soup, 1 packet Lipton Onion and Mushroom soup, and 1/2 cup water. Cooked on low for 8 hours, removed the meat and veggies and thickened up the liquid with cornstarch. Added garlic salt and fresh thyme to the resulting gravy and served over rice. Delicious!! :-)

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