My experience with dumplings has proved that the water needs to be boiling for the dumplings to turn out right. So, i would make the soup itself in the crockpot, pull it aside after the usual time (6-10 hours, i guess) and then boil a bit to make the dumplings in.

yeah, and the dumplings tend to break down if cooked to long. i know when i cook them stovetop, in 20 minutes average they are done.

Okay, my two cents... C&D is, without question, a matter of deep family pride for both sides of my family. My mother's family, being from the south (Mississippi), has turned it into a full-blown religion. Even within my own family we have a dozen variations for every situation. We have a "quick dumpling" version (a la Bisquick), a "Swedish" version (with egg noodles), a spicy version (Tobasco- the stuff of life) and even a Delhi variation (made with curry and served with chutney on the side). So, as you can see, chicken and dumplings is now second on my list of "comfort foods." The first is my dear grandmother's secret recipe for buttermilk biscuits and country gravy.

Here's a variation we've had since the fifties. Ah, packaged foods...

Chicken 'n Dumplings (Crockpot)

4 boneless skinless chicken pieces (breast or thigh), cut in small chunks
2 cans condensed cream of chicken soup
1/4 cup onion, finely diced
1/4 cup carrot, finely diced
1/4 cup celery, finely diced
1 bay leaf
1 chicken bouillon cube
2 cups water
2 (10 oz) packages refrigerated biscuits

Combine all ingredients, except biscuits, in slow cooker. Cover and cook on low for 5 to 6 hours. 30 minutes before serving, tear biscuit dough into 1-inch pieces. Add to your slow cooker; stirring gently. Cover and cook on HIGH for an additional 30 minutes or until biscuits are fluffed up and cooked through.