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.
Chicken and Dumplings – The perfect Dump and Start Weeknight Meal
Chicken and dumplings as a meal that I’ve been making for a long time. This is one of the meals that I always make when we invite someone over for dinner.
Everyone always raves about how delicious it is… But do you want to know a secret? It is honestly the easiest dinner that I could’ve made.
I love that this meal is fancy enough for Sunday dinner, yet fast enough for a night full of running kids to every corner of the earth!
There is absolutely no prep, just dump and go!
I have always made this meal in the crockpot. Generally, I would start it before we went to church that way dinner would be done and ready to scarf down when we got home.
I have had my Instant Pot for almost a year now, so I figured it was about time to convert the recipe.
Boy, was I glad that I did! I will definitely be cooking this meal in my Instant Pot from now on.
Just in case you haven’t hopped on the Instant Pot bandwagon yet, I’ll write the crockpot method out for you too.
P.S. I think you should hop on that Instant Pot bandwagon!! ?
How to make Chicken and Dumplings in the Instant Pot
To make chicken and dumplings in the Instant Pot, first cut chicken breasts into 1 inch chunks.
Pour chicken broth into the liner of the Instant Pot. Place the chicken chunks into the broth and then sprinkle with minced dried onion and dried parsley.
Scoop two cans of cream of chicken soup on the top of the chicken chunks. Do not stir.
It is very important to layer food when cooking in the Instant Pot. In order for the Instant Pot to work properly there needs to be a thin liquid on the bottom of the pot.
In this dish, the thin liquid is the chicken broth. The cream of chicken soup is very thick and would burn to the bottom of the liner if the chicken broth was not underneath it.
Now, take canned biscuit dough and cut each biscuit into eight pieces.
Sprinkle the biscuit pieces Into the Instant Pot.
Secure the lid, turn the knob to sealing and cook on Manual HIGH for two minutes. Allow for three minute NPR before quick releasing the pressure manually.
When you open up the lid you will see that all of the biscuit dough has expanded and cooked.
Give the Instant Pot a good stir to mix up the dumplings, chicken and sauce.
Dinner is now ready to be served! Can you believe how easy that was?
How to make Chicken and Dumplings in the Crockpot
To make the chicken and dumplings in a crockpot, pour broth, cream of chicken soup, chicken chunks, parsley and minced onion into the crockpot.
Cook on HIGH for 3-4 hours, or until the chicken is cooked through.
Once the chicken is cooked through, add in the cut up biscuit dough and cook for an additional 30 minutes on HIGH.
Stir and serve.
Chicken and Dumplings
(Printable recipe below)
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
- 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 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. (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.
Take a peek at some of my most popular recipes!
Instant Pot Creamy Ziti
Cheesecake Fruit Dip
Classic Cinnamon Rolls
I love seeing my recipes come to life in YOUR kitchen! If you make one of my recipes, take some photos and post them onto my facebook page!
Chicken and Dumplings
Ingredients
- 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
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. (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.
Notes
Nutrition
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Carter says
How many servings does this make?
Karli Bitner says
Hi Carter- this should make 4-6 servings.
Jeanie Gray says
My family loves this and it is so easy to make!!! We love it!!!!
Karli Bitner says
I am glad you and your family love this recipe, Jeanie! Thanks for the comment and stars. 🙂
Amy Brace says
Are the chicken chunks cooked or raw?
Karli Bitner says
They are small raw chicken chunks.
Deidre says
Do I need to adjust the cooking time for the instant if I’m adding frozen mixed vegetables?
Karli Bitner says
No need to adjust the cook time!
Shannon says
Can this be doubled? Same time?
Karli Bitner says
Yes and yes! 🙂
Amber says
How many calories per serving and what is the serving size?
Karli Bitner says
Thanks Amber, I just added the serving sizes and calories to the recipe card located on the post. I’m so glad you pointed this out to me.
Rebecca says
Hi, I have a question. This recipe looks delicious and I plan on making it tomorrow in my Instant Pot. I used to make a similar recipe in my crock pot, but it used 2 cans of biscuit dough.
Can I use 2 cans of biscuits in this recipe also? I’m worried it may be too much dough & might not cook through properly…..What do you think?
Karli Bitner says
I haven’t ever tried this before so I can’t say for sure what would happen, but it should work out okay, you may want to add 1 minute to the cook time to be safe. Let me know how it goes!
Paula says
Hi Rebecca,
I made this not to long ago and in fact added 2 cans of biscuits and it was amazing!! Cooked perfectly.
Meredith says
How should I modify if the chicken is already cooked? Still throw it in first or add after?
Karli Bitner says
You can just toss it in at first like usual. 🙂
Patty says
I am not a lover of canned Cream of Chicken Soup. Can you use any other soup for this recipe like Cream of Mushroom Soup?
Karli Bitner says
Sure! It will work the same, if you prefer the case of cream of mushroom soup, give that a go! 🙂
Jaclyn says
How long should it cook if I use thighs instead of breast?
Karli Bitner says
Hi Jaclyn, if you cut down the thighs into small bite sized pieces the cook time will stay the same.
Kyra Peacock says
Turned out great!
Karli Bitner says
Thanks, Kyra! ❤️
Elizabeth says
I would like to make this for dinner tonight, but forgot to thaw the chicken. 😯😯😯
How can I make this work with frozen chicken? Would I simply cook a bit longer?
Karli Bitner says
If you are using frozen chicken tenderloins, you can cook it for 6 minutes high pressure with a 6 minute NPR. 🙂
Dorothy Skoland says
Thank you for the hint about thin liquids on the bottom. Even with the non-stick inner pot (Amazon has it in an accessory kit), I was still getting stuck -on burnt messes. Can’t wait to try this. It’s a cooler (not 90+) day and rainy. Some good comfort food.
Dan Bitner says
You are very welcome Dorothy. Have a great day!
Kayla Draper says
Does this reheat well? I like to make instant pot meals and then have leftovers for lunches! Wondering if the biscuits would be soggy.
Karli Bitner says
This reheats really well, actually! I like it just as much on day 2.
Shari says
Super easy to make and much easier than my old recipe where I roll and cut the dough..
Karli Bitner says
Glad you enjoyed it, Shari!
Jamie Phillips says
I can’t wait to try this….it looks delicious! What brand and specific variety of canned biscuit are you using for this recipe? Thanks
Karli Bitner says
I usually just use the generic store brand. 🙂
Jacki says
What size cans of cream of chicken soup?
Karli Bitner says
10.5 oz cans.
Kim R says
Can you use bone in chicken thighs with this recipe
Karli Bitner says
I havne’t tested bone in chicken thighs with this recipe and timing, so I can’t say for sure if the chicken would be cooked through with this cook time. Sorry about that!