Ask and you shall receive!
I got the basics for this recipe from Cooking Light, but I've changed it a little to cook in the crockpot.
Chicken and Dumplings in the Crockpot
1 cup chopped onion
1 garlic clove, chopped (I use more like 2 tbsp.)
1/4 to 1/2 cup dry sherry
1/2 tsp. salt
1/4 tsp. pepper
2 (14 1/2 oz.) cans chicken stock (or 4 cups homemade stock)
1 (10 3/4 oz.) can cream of mushroom soup
3-6 chicken breasts (depending on the crowd)
1/4 cup water
2 tbsp. cornstarch
2 cups baking mix (I use Bisquick)
2/3 cup milk
Chopped parsley and other herbs, such as sage, rosemary, thyme--or whatever you have on hand
Put onion, garlic, sherry, salt, pepper, chicken stock, and cream of mushroom soup in the crockpot. Mix with a whisk to combine. Add chicken breasts (I put them in frozen).
If you're cooking for a crowd, add more stock and sherry so the liquid totally covers the chicken.
Cook on LOW for 4-6 hours.
Remove chicken from crockpot. If you want to serve this as more of a stew, cut the chicken into pieces. Or leave whole if you prefer. Set in the oven or microwave to keep warm.
Mix water and cornstarch; pour into crockpot and set crockpot to HIGH.
Combine baking mix and milk and drop dough by heaping spoonfuls into the crock pot. Cover and cook an additional 20-30 minutes while you set the table and make some vegetables (we like green beans!), until dumplings are cooked through. Stir *carefully* occasionally.
Just before serving, add chopped chicken (or serve the chicken breasts whole, with dumplings and gravy on top) and fresh chopped herbs. Season to taste.
NOTE: If you want to serve this as a stew, you can also add chopped mixed vegetables (frozen ones make it easy!) to the gravy and cook them in the crockpot too just before you add the water/cornstarch to thicken the gravy. I've done it both ways, and prefer chicken and dumplings alone, with vegetables or salad on the side.