Set and forget is the name of this recipe.

We are in the middle of getting hammered with a ton of snow. As I write this, it's about 1 p.m. on Monday, February 1, 2021. The Hudson Valley is facing a huge snowstorm today. This is the kind of day where I just want to curl up under a blanket, light a fire, and eat comfort food. Since I'm working today, I can't really curl up under a blanket. And I don't have a fireplace in my apartment. But I can eat all the comfort food I want.

If you're like me and just want to eat comfort food, I have the best recipe to share with you: slow cooker chicken and dumplings. I got the recipe from Delish and slightly modified it. You probably have most of the ingredients in your kitchen already. Here's what you need:


Slow cooker


3-4 chicken breasts

2 10.5 oz cans of Campbells Cream of Chicken soup

2 cups Chicken stock or broth




1 onion (any kind, I use yellow)

Few stalks of celery

Carrots (I use a handful of baby carrots but you can use a full size)

Peas (I use frozen)

Biscuits (the kind in the refrigerator section of the grocery store)

Here are the steps:

  1. Chop the onion and place in the bottom of slow cooker.
  2. Place chicken breasts on top, season with salt, pepper, and oregano to taste.
  3. Pour chicken stock/broth in slow cooker. Add both cans of cream of chicken soup
  4. Cook on high for 3 hours
  5. Shred chicken with two forks (think of it like shredding pork for pulled pork)
  6. Add in chopped celery, chopped carrots, and peas to your liking. I use maybe 3 stalks of celery, 10 baby carrots, and a cup of peas.
  7. Mix everything together
  8. Cut biscuits into small pieces, add to top of slow cooker
  9. Cook on high for 1.5 to 2 more hours
  10. Serve!

I like eating this in a bowl. It's really just a scoop and you're done. No noodles, rice, or anything extra needed.

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