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!
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This came out pretty well! I've been sick and wanted to make some easy comfort food, and this...