I love chicken and dumplings when it’s cold out. When we had that big artic blast recently I was thankful I just made this so I could have something warm and filling. I honestly haven’t made this in years so when I found a quick and easy recipe I had to squeeze it in. I loved how it was nice and thick without a lot of ingredients.

Easy Chicken and Dumplings
(Adapted from Cooking with Karli)

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2 cups chicken broth
1 lb chicken breast cut into 1 inch chunks
2 tbsp dried minced onion or 1/2 cup fresh minced onion
1 tbsp dried parsley
2 10.5 oz cans cream of chicken soup
1 7.5 oz can refrigerated biscuits

For the Instant Pot: place the chicken broth into the liner.

Add in the chicken breast chunks, minced onion and dried parsley.

Scoop the cream of chicken soup out of the can and gently put it into the Instant Pot on top of the chicken chunks. DO NOT STIR. (see post above for exactly why.)

Cut each biscuit into 8 pieces. Sprinkle the biscuit pieces into the Instant Pot.

Close the lid, turn the knob to sealing and cook on Manual HIGH for 2 minutes allowing for a 3 minute NPR before manually releasing the pressure.

Stir the pot and then serve!

For the Crockpot: place the chicken broth, chicken chunks, onion, parsley and cream of chicken soup into the crockpot.

Cook on high for 3-4 hours, or until the chicken is cooked through.

Cut each biscuit into 8 pieces.

Stir the contents of the Crockpot then sprinkle the biscuit pieces into the Crockpot.

Cook for an additional 30 minutes and then serve.

NOTE: If you have fresh chicken tenders, feel free to use them in place of the chicken chunks. Cook at 3 minutes HP with a 6 min NPR if using chicken tenders.

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