Reviewed: Oct. 19, 2009

I don't see how this is rated so high. It's ok - we have left overs and it will be hard to eat again. It just tastes like you're eating cream of chicken straight out of the can. Maybe I should submit my usual chicken and dumplings recipe - there are much better ones out there.

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abcdmm

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Reviewed: Oct. 19, 2009

I was not a big fan of this. The dumplings barely came out cooked for my taste and I needed to add more seasoning.

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Susan

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: San Francisco, California, USA

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Reviewed: Oct. 19, 2009

This was delcious but quite salty - I'll try to find reduced-sodium cans of soup for next time. Like other reviewers, I used chicken broth instead of water. I also added 1/2 cup each of celery, carrots, and frozen corn and 2 cloves of garlic. I only used 1 can of biscuit dough, it was the perfect amount, although next time I'll choose something lighter and fluffier as they were a little dense for us. I cooked it on low for about 9 hours, then added the biscuits and turned it up to high for an hour. Very good - will definitely make again!

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PolkaDot

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

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Reviewed: Oct. 19, 2009

My boyfriend loved it, I loved it, that's all that matters. I didn't have chicken stock on hand, so I used water and added 2 chicken boullions instead. I also added 2 celery stalks, a carrot, half of a large onion, and 1 can of cream of chicken soup (instead of 2). I will be making this again, especially during this cold season coming up. A tip I got from my cook book, I used 2 cups of the cooking liquid from the slowcooker and heat that up in a sauce pan. I also added 1/4 cup of flour and 1/2 cup of cool water, mixed that well and added to the sauce pan until bubbly to make a gravy.

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Nani

Cooking Level: Beginning

Living In: Sacramento, California, USA

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Reviewed: Oct. 19, 2009

It was fantastic. I did brown the chicken in a pan before throwing them in a pot. Next time I will probably had some seasonings. My family snacks on it all day.

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Shadesrose

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Reviewed: Oct. 19, 2009

My family loved this recipe. I did add some chopped garlic with the onion and I did add chicken granules to water. I put the chicken breast in still frozen (they always come out great in the slow cooker) and I shredded them right before adding the dumplings. I did not have any premade biscuits, but I did have some heart healthy Bisquick. I mixed the dry mix with milk and dropped them by tablespoonfuls into the mixture 2.5 hours before serving. It was a wonderful result on a cold, rainy, windy night!

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melissa

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Reviewed: Oct. 18, 2009

Simple to make, inexpensive, and very tasty! I made a few changes based on reading other reviews and what I had on hand. I used two cans of cream of chicken and added one canful of chicken broth. I covered the bottom of the pot with soup before putting the frozen chicken down, which I seasoned with poultry seasoning. I added some canned mixed veggies and used only 1 tin of buttermilk biscuits as the dumplings, which I added about 90 minutes before serving. I also dunked the dumplings under the surface when I added them. My elderly father, who very rarely comments on dinner, twice said how good it was. Thank you Janiece!

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Hemingways

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Reviewed: Oct. 18, 2009

I added 1 can carrots with peas & 1 can potatoes. Also, I steamed the chicken first so I could cut the cooking time in half. I followed others advice about flattening and slicing the biscuits. I cooked them on top the last 1 1/2 hours. They still were a little doughy.

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Jenny

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Oct. 18, 2009

Super easy and yummy recipe,very comforting after a rainy day. I threw everything in the crockpot that morning. I followed the advice given from another member for crockpot and it worked out great. I did do the dumplings on top and it was delicious and fluffy. Next time I might try pouring it on top of a Pillsbury Grands biscuit. I thought it needed a bit of salt too. Excellent recipe! Thanks for sharing!

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Kasey

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Oct. 18, 2009

Thought this was super easy and very tasty. I got rave reviews from my husband and my mother as well who can be a picky eater. I did sub the water for reduced sodium chicken broth and added some pepper, cumin, and a little tiny bit of sage. A keeper for sure.

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floritism

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Reviewed: Oct. 18, 2009

I didn't like this at all and neither did my husband. I thought the biscuits tasted exactly like Pillsbury biscuits and wished I had made real dumplings instead. The dumplings would have been tastier and lighter. I'd read other reviews before making and followed some advice by adding spices. I can't imagine this without additional spices being added. It would be extremely bland. I used chicken broth instead of water, which helped, but the fake dumplings ruined it for us. Nobody liked it and we won't be having it again.

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Peebs

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Reviewed: Oct. 17, 2009

This was very tasty. I only used one package of biscuits and threw in about 3/4 cup of frozen veggies. We ended up having lots of leftover filling, so I just used it to make a chicken pot pie the next day.

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Em

Cooking Level: Intermediate

Home Town: Fresno, California, USA

Living In: Hume, California, USA

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Reviewed: Oct. 17, 2009

For some reason I wasn't really impressed. It seems like this recipe needs to be tweaked a little to be satisfying. I did add the chicken broth as others suggested and some mixed vegetables but something was missing...? I MIGHT give it another try.

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Sabrina

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Reviewed: Oct. 17, 2009

I have made this recipe twice and the first time it didn't come out that great as the biscuits did not cook long enough. The second time I made some adjustments: added 2 cans of mixed veggies, used 1 can cream of chicken soup and 1 can of cream of mushroom soup, used chicken broth instead of water to cover and then let it cook all day. When I got home from work I put the biscuits on top and threw it in the oven at 375 for 20 minutes. The family LOVED it. I will definitely make this again.

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clementelise

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Reviewed: Oct. 17, 2009

I thought the stew part of the recipe was very good, but felt that the biscuit dumplings were much too doughy. My children, who will eat anything, felt the same. Next time I will use Anne's frozen dumplings which are as good as homemade, but much easier.

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blondesmommy

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Reviewed: Oct. 17, 2009

I couldn't make it in the slow cooker because I ran out of time. It was just as delicious as a three hour stew on the stove. I made Bisquick dumplings because that's what I like and I didn't have refrigerator biscuits.

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Jenny

Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA

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Reviewed: Oct. 16, 2009

Very yummy. I combined several reviewers' comments. I used 2 cans of condensed cream of chicken soup, replaced water with chicken broth (1 can), and I added 2 small cans (8.25 oz) of mixed veggies, making sure to drain it before adding them to the pot, and just 1 pkg of the refrigerator biscuits. I had my slow cooker on high for 5 hours and I added the dumplings after 3 hours (2 more hours left to cook). It was delicious. =) Chicken was tender, soup was just the right consistency.

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wtang

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Reviewed: Oct. 16, 2009

This is a winter time favorite at my house! Season the chicken, use broth in place of water and only one can of biscuits. Through trial I have found that the type of cream soup you use makes little difference. Have tried it with many variations(what ever I have on hand) and it's always good! The dumplings need at least 90 mins! Thankyou Janice for this super easy treat!

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DJMCH

Cooking Level: Intermediate

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Reviewed: Oct. 16, 2009

WOW!This was sooo good and easy.I used chicken broth instead of water.I also added carrots and celery,and two cans of biscuits.I can't wait to make it again.

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