OK, so I took this recipe and deviated a bit because of time and also because I was concerned about the "liquidy" dumplings. I was also concerned that it might be bland so I mixed in some different herbs and spices to the soup (I was using the Healthy Request version). I didn't have 5-6 hours to slow cook everything so I slow cooked for 2.5 hrs and then took the actual crock out of the cooking piece of the crockpot, added a bag of frozen veggies to the mix, tightly covered it with foil, and baked it in a preheated 350 degree oven for 30 minutes. Once done, my family asked if I would cut the chicken into bite-sized pieces (kind of messy - next time, I'll just cut up the chicken before cooking). I then baked the refigerated biscuits separately. My family really liked it and said it was kind of a buffet-style chicken pot pie. I'll definitely be making this again (my way since it was so good).
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