Cooking With Karli

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Easy Chicken and Dumplings

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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.

No prep, dump and start chicken and dumplings is a perfect weeknight meal.

 

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!! ?

chicken and dumplings made in the Instant Pot

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.

Broth, chicken chunks, parsley and onion in the Instant Pot

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.

cream of chicken soup on top of the chicken chunks and broth layer.

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.

canned biscuit dough cut into 8 pieces

Sprinkle the biscuit pieces Into the Instant Pot.

biscuit dough is used for the dumplings in this chicken and dumplings dish.

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.

The chicken and dumplings after being pressure cooked in the Instant Pot

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?

The finished chicken and dumplings in the Instant Pot

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.

Finished chicken and dumpling soup.

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

  1. For the Instant Pot: place the chicken broth into the liner.
  2. Add in the chicken breast chunks, minced onion and dried parsley.
  3. 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. ?)
  4. Cut each biscuit into 8 pieces. Sprinkle the biscuit pieces into the Instant Pot.
  5. 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.
  6. Stir the pot and then serve!
  7. For the Crockpot: place the chicken broth, chicken chunks, onion, parsley and cream of chicken soup into the crockpot.
  8. Cook on high for 3-4 hours, or until the chicken is cooked through.
  9. Cut each biscuit into 8 pieces.
  10. Stir the contents of the Crockpot then sprinkle the biscuit pieces into the Crockpot.
  11. Cook for an additional 30 minutes and then serve.

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. |Cooking with Karli| #chicken #dumplings #easy #canneddough #creamofsoup #withbiscuits #easy #homemade

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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!

No prep, dump and start chicken and dumplings is a perfect weeknight meal.

Chicken and Dumplings

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.
4.79 from 14 votes
Print Pin Rate
Course: Main Course
Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 20 minutes
Author: Cooking with Karli

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.
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Reader Interactions

Comments

    • You should be okay, in theory it will just take longer for the Instant Pot to come to pressure if you use frozen chicken. If you are worried about it though, you could definitely add on a minute to the cook time. ?

      Reply

  2. I’m fairly new to IP. Are you starting out with “pre-cooked” chicken.? I can’t imagine chicken will cook in 2-3 minutes.

    Reply

    • Hi Bill! Welcome to the Instant Pot world! I am starting out with raw chicken chunks here. You’ll be surprised at how quickly things cook! The 2 minute cook time does not include the time it takes to come to pressure, probably 5-10 minutes. Everything is heating up during that time so the chicken will also be cooking before the 2 minutes under pressure. Hope that makes things a little more clear for you!

      Reply


  3. Made this last night and it came out great. I added potatoes (previously cooked in my Instant Pot) and raw carrots. When I make it again I may use a smaller can of biscuits. Other than that perfect comfort food and so easy!

    Reply


  4. So yummy! I tweaked it a little for our family. Used cubed rotisserie chicken; added 2 c. cubed potatoes, small bag of frozen mixed veggies; used gluten-free Bisquick dumplings instead of biscuits; 3 minutes cook time with 15 minutes NPR

    Reply


  5. Thanks for the great IP recipe! I used leftover pre-cooked chopped chicken breast, so the recipe was even quicker. This was so easy and delicious, I will definitely make it again.?

    Reply

  6. Having received my Instant Pot as a birthday gift over a week ago, I am going to use your Chicken & Dumplings recipe for my 1st Instant Pot attempt. It sounded like a recipe I could master & it sounds so yummy!

    Reply

  7. After looking at my instant pot, I realize that I do not have a button that says “manual”.
    Could you explain in a little more detail what button to push? I have slow cook, pressure level, steam, sauté, delay start.

    Can’t figure how what manual is?

    Thanks,
    Deb

    Reply

    • Hi Deb! The Manual button and the Pressure Cook button are the same. Instant Pot just named them different things on different models for some reason. Hope this helps and you love the dish!

      Reply


  8. This recipe is very good but it comes out a little salty for my taste. Are you supposed to add water to the cream of chicken condensed soup? I haven’t been, I also may try with low salt soup next time. Great recipe and very easy!

    Reply

    • Hi Meg! If it is salty for your taste, for sure try using low sodium broth next time! If it is still too salty, maybe try part broth part water. Hope this helps!

      Reply


      • If you use regular broth and regular cream of chicken soup it will be sodium overload! I use the “heart healthy” cream of chicken soup as it’s about half sodium, and low sodium to no sodium added chicken broth (depending on recipe). I prefer to add my own salt to taste 🙂

        Reply

  11. Can this be doubled? I have 8 qt and my family loves this from crockpot. Can’t wait to try in the instant pot. Also, do I need more broth for 8 qt pot?

    Reply


  12. Hi, so glad to find your site. My family is a big fan of chicken and dumplings, and I have been wanting to make this dish in my IP, and now I can. Can I made this dish in my 3 quart as written, or should I use my 6 quart. I live alone, but my girls and their families always appreciate my leftovers!! Also, I have no longer been using canned biscuits for awhile now. I found a recipe online to use refridgerated pie crust (not frozen), and I like it much better, and seems much easier to me. No opening cans or separating biscuits. Just get my pizza cutter and go.

    Reply

  13. Can I double for the 6 qt? Trying this tomorrow! Do you season your chicken with salt and black pepper? I am in the south and will add garlic.

    Reply

    • Hi Theresa! Yes, you should be able to double! I would separate the two cans of biscuit dough though, put one under the cream of chicken soup and one above. Give that a try.?? most of the time I just throw the chicken in unseasoned but you definitely could season it if you’d like!

      Reply

          • Did it work out for you? It was a disaster for me, and I followed all the tips in the comments. I doubled everything (used only 1 1/2 cans of biscuits) and put them both below and above the soup. I used my 6 quart and everything was gummy, plus the chicken wasn’t cooked. I don’t know what could have gone wrong.

          • Hi Sarah- it sounds like your Instant Pot might not have sealed properly which would effect the overall pressure, heat and whether the food inside gets cooked all the way or not. Sorry it was less than stellar today!

  15. So I just got my pot yesterday and I’ve done hardboiled eggs. I’ve been OVERWHELMED looking for recipes that will fit my family’s tastes (a challenge to be sure!). I have already printed out 2 of your recipes and will be looking at more! My question is this: could I just toss a bag of frozen mixed veggies in with the chicken and soup? Would I need to increase the liquid? Thank you!

    Reply

    • Hi ginger! Yes, you should be able to add a bag of frozen veggies in, no problem! No need to add more liquid!

      Reply

  17. So Ive made this twice and we love it- but both times it says burn and doesn’t actually go the two minutes. It ends up cooked as it usually takes about 15 minutes for it to burn but I can’t figure out why! I layer everything as it’s stated to do but the chicken still sticks to the bottom and gets very brown. We will still make it again as everyone eats it up, just curious for a solution to my cooking issue.

    Reply

    • That is so strange, Katherine! That has never happened to me. What size of Instant Pot do you have? I have a 6 qt, so if you have an 8 qt, the size might be not the issue.

      Reply


  18. I’ve made this twice and the second time I kept getting a BURN notice. I have a 6qt pot. I’m wondering if I use a 3qt liner next time (put the water in the 6qt but layer everything in the 3qt) if it would help?

    Reply

    • So strange Lynn! I have never gotten the burn notice. Sometimes I wonder if some pots are more sensitive than others. There is definitely enough thin liquid at the bottom to create enough steam for the pot to come to pressure. It sounds like the first time around everything went according to plan right? Did you change anything the second time? You could definitely do it pip, you’ll need to add some time though! I find that pip food cooks a little slower.

      Reply

    • Hi Ramona- I am not sure. I haven’t ever made this with homemade biscuit dough. Maybe someone else has tried it and can chime in.. sorry I’m not kore help here!

      Reply

  20. Thank you I will be trying this recipe today! I have a 10 quart Neuwave Nutra pot. Do you have a recipe for chicken pot pie?

    Reply

    • Hi Joan! That should work fine. I might suggest letting it NPR for a couple of minutes longer since you are using a smaller pot. Hope you like it!

      Reply

  22. I’m sorry if someone already asked this.
    I have shredded (currently frozen) chicken on hand. Can I use this and do i need to make any adjustments ?

    Reply


  23. Used 2 additional cups of chicken stock and the consistency was great. They turned out so well, except the dumplings were a little heavy. Any suggestions?

    Reply

  24. Hello, so if i add veggies fresh celery, frozen peas and carrots where in the progression should I add them? I am also planning then to use my 8qt so I am looking to double the entire recipe. how long should I cook it for especially due to doubling and with added veggies?

    Reply

    • Hey there! Sorry I didn’t respond right away, I’ve been in bed sick! ?? no need to change the cook time at all. I would add the frozen veggies in the broth with the chicken, underneath the cream of chicken soups. Hope this helps!

      Reply

  25. I am new to the instant pot world!I just want to be sure I’m clear…. This Cooks in about 3 minutes other than the 10 to 15 minutes to get the pressure up? Also what is NPR? Trying to learn how to use mine and I would love to start with this recipe.

    Reply

    • Hi Maria! Yes, that is correct! And NPR stands for natural pressure release. This means that you’ll let the pot sit for the NPR time before releasing the pressure. Hope this helps!

      Reply

  27. I have made this meal twice or attempted too! Both times I have thrown everything out. Everything is gummy and I have followed all directions and yes my lid was on correctly, it’s a brand new unit. So what am I doing wrong?

    Reply

    • Hi Jeannette, it doesn’t sound like you are doing anything wrong. This just might not be a favorite recipe for you. The texture of the finished dumpling are kind of gummy.

      Reply

    • That means Natural Pressure Release. In any recipe that calls for an NPR, you will do nothing and let the pot sit for the NPR time indicated in the recipe before turning to know to release the pressure. Hope this helps!

      Reply


  31. I made this tonight with boneless chicken thighs and it was delicious thank you for the great and easy recipe. The only thing I was not sure of was the amount of chicken broth I just used enough to cover the chicken.

    Reply

  32. I have whole frozen chicken breast, would that change my cooking time? Frozen chicken breast say it takes about 10 minutes to cook. but that’s a big difference for the dough. What do you think?

    Reply

    • Hi Amber- I wouldn’t suggest making this recipe with whole, frozen chicken breasts. I would suggest thawing the chicken breasts and then following the recipe as written.

      Reply


  33. If I double the recipe, do I need to double the cook time? I tried looking through the comments regarding a double batch, but didn’t see anything about cook time.
    Thank you so much for this delicious recipe!! My husband and son say it’s their favorite!! They eat it all and there are no leftovers. Hence the reason for needing instructions for a double batch lol!

    Reply

    • No need to double the cook time. When doubling recipes in the Instant Pot the cook time will stay the same. 🙂 Glad you and your family love this recipe so much!

      Reply


  34. Absolute banger!! Add carrots or peas, or as is. Cannot tell you how good this is. Thanks so much!
    —Luke

    Reply

  35. I forgot to cut up the chicken. I realized I was prepping for a crockpot and not instant pot until the cooking. Should I increase cook time?

    Reply

    • Yes, you’ll need to increase the cook time in order for the chicken to be cooked through. Are you using breasts or tenders?

      Reply

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