This is my healthier take on an old classic comfort food. I think the very first time that I had chicken and dumplings was at my grandmother's house with my dad when I was pretty young... elementary school still, I'm sure.

She cooked the soup up on the stove for a few hours and then tossed the raw dough into the pot. I thought she was crazy at the time, but after my first bite... I was in love.

Years later when I first started cooking, I dabbled with the infamous chicken and dumplings in the crock pot using canned condensed soups and biscuit dough. I'll be the first to admit that it was delicious, but a huuuge guilty pleasure! Full of preservatives and nothing good for you. Bleh!

These days, it's pretty hard come come across a chicken and dumplings recipe for the crock pot that doesn't use 'cream of such-and-such'. Seriously. It's nearly impossible.

To clean this recipe up... I ditched the cans, first thing. I chose to leave the soup as more of a broth than a thick creamy mess. Avoiding any 'cream' dropped the calories drastically. I also whipped up my own easy and cheesy whole wheat biscuit dough and filled that crock put up to the rim with comforting vegetables and chicken.

This was amazingly satisfying on a cold icy day and absolutely hit the spot.

Don't be scared of the raw dough going into the crock pot, I promise.. if done right the dough does cook. It may look wet when it's done, but it'll be nice and fluffy on the inside.

Mine took about 45 minutes to an hour to cook through, but that's because I was fiddling around with taking pictures and moving the crock pot base back and forth across the kitchen to do so. Keep the lid over the soup as long as you can, toss the dough in and cover quickly to maintain the heat inside as much as possible!

Step-by-Step Photos:

Nutritional Claims: Sugar Conscious, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free, No Sugar Added