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Description
Easy Chicken and Dumplings can be thrown together in minutes and can cook in either the Instant Pot or Crockpot. Using Cream of Chicken soups and biscuit dough, this meal is no-prep! Perfect for a busy weeknight dinner.
Ingredients
Scale
- 2 cups (236g) 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
Instructions
- 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.
- 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.
Notes
For a creamier texture, add 1/4 cup of heavy cream before serving. If using frozen chicken, increase the cooking time to 8 minutes. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Category: Main Course, Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Calories: 191 kcal
- Sugar: 1 g
- Sodium: 1093 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 19 g
- Cholesterol: 57 mg
