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 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.
Karli Bitner
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Joan says
November 2, 2018 at 10:56 amWill this fit in my 3qt without adjusting? I’ve only cooked eggs so far and would love to try this next!
karlibitner says
November 3, 2018 at 11:12 pmHi 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!
Kim says
November 7, 2018 at 3:52 pmI’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 ?
karlibitner says
November 7, 2018 at 3:59 pmHi Kim! That will work great. No need to make any adjustments.
Katherine says
November 27, 2018 at 5:39 pmUsed 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?
karlibitner says
November 30, 2018 at 3:07 pmHi Katherine! Sorry it took me so long to respond, I’ve been sick! ?? when you say the dumplings were heavy, do you mean that they didn’t fluff up at all? They were dense?
Katherine says
November 30, 2018 at 4:21 pmYes, they were dense. Not bad, but my 11 year old described them as “chewy.”
karlibitner says
November 30, 2018 at 9:39 pmMaybe try cutting them into smaller pieces next time. Glad you still enjoyed it!
Kmcferren says
November 29, 2018 at 1:10 amHello, 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?
karlibitner says
November 30, 2018 at 3:17 pmHey 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!
Maria Scholte says
January 4, 2019 at 7:58 amI 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.
karlibitner says
January 5, 2019 at 1:00 amHi 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!
Angelic says
January 8, 2019 at 10:04 pmI made this tonight and it was amazing. Thank you!
karlibitner says
January 9, 2019 at 12:11 amGlad you loved it!
Jeannette Zaborsky says
January 9, 2019 at 6:13 pmI 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?
karlibitner says
January 10, 2019 at 11:26 pmHi 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.
Jaymee says
January 21, 2019 at 8:26 pmWhat is NPR?
karlibitner says
January 22, 2019 at 12:07 amThat 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!
Julia says
January 28, 2019 at 9:46 amcan you substitute cream of chicken for cream of celery?
karlibitner says
January 28, 2019 at 11:10 pmYup, that would work just fine. 😊
Allison says
February 6, 2019 at 7:40 amCan I use frozen dumplings like Annie’s? Thawed out?
karlibitner says
February 8, 2019 at 7:28 pmI haven’t ever done it myself but I imagine it would work fine!
Rainer says
February 6, 2019 at 3:48 pmI 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.
karlibitner says
February 8, 2019 at 7:26 pmI’m glad you enjoyed the recipe!!
Amber says
February 11, 2019 at 5:51 pmI 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?
karlibitner says
February 14, 2019 at 5:13 amHi 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.
Kricket says
February 17, 2019 at 7:41 pmIf 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!
karlibitner says
February 18, 2019 at 10:51 pmNo 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!
Luke Goodroad says
March 19, 2019 at 11:32 amAbsolute banger!! Add carrots or peas, or as is. Cannot tell you how good this is. Thanks so much!
—Luke
karlibitner says
March 19, 2019 at 1:38 pmThis comment made me so happy!! Glad you enjoyed the recipe. 😊
Nic says
April 15, 2019 at 4:19 pmI 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?
karlibitner says
April 15, 2019 at 5:16 pmYes, you’ll need to increase the cook time in order for the chicken to be cooked through. Are you using breasts or tenders?
Beverly Hill says
April 28, 2019 at 4:28 pmWoe is me. I used your recipe and used the slow cooker setting. I love the recipe. I followed it to a tee…until the last hour. The time was set for four hours. I used a glass lid made for
My instant pot. I could see that the gravy or broth wasn’t bubbling even tho it was set on high. ??? The outside didn’t feel hot to the touch. Nevertheless I added five canned biscuits cut in to four pieces. I cooked the dumplings for an hour. The chicken was great. The dumplings didn’t cook at all. No bubbling liquid I would guess was the problem. Is my IP faulty or do you have any suggestions?
karlibitner says
April 29, 2019 at 10:11 pmBeverly, I am so sorry to hear this!! The Instant Pot’s slow cooker function does not work as well as a regular crock pot. The settings are a bit different than you’d think. Low on the Instant Pot is close to the keep warm on a crockpot and the high on the Instant Pot is close to the crockpot’s low setting. The heat settings are different and with a crockpot the insert is heated from the sides, with an Instant Pot the insert is only heated from the bottom which makes a big difference. I’d give this recipe another try using the pressure cooking method or dust off your old crock pot if you’d rather use the slow cooker method. 🙂 Hopefully this helps a bit!
Beverly Hill says
April 30, 2019 at 7:40 amYou are a genius. I will follow your advice. Thank you.
Rose Ann says
May 17, 2019 at 8:32 pmI have never had Chicken & Dumplings and always wondered how the dumplings would taste…like dough? Well, let me tell you, this recipe is sooooo good ….. and easy. My husband really like it too and he’s not always easy to please.
This will always be a ‘go to’ recipe for sure. Thank you!!!!
Karli Bitner says
May 20, 2019 at 8:56 pmThis makes me so happy! Thanks Rose!
Danielle C says
June 6, 2019 at 5:58 pmAmazing recipe!! A word of caution though: Do not use the butter flavored store biscuits. My instant pot made it RAIN butter during the manual release. I wish I could posit the picture lol
Karli Bitner says
June 7, 2019 at 9:42 pmAhh, that is the worst! I’m so sorry that happened! Glad you still enjoyed the meal. 🙂