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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.

Easy Chicken and Dumplings are the best dump and start 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

What you’ll need for Easy Chicken and Dumplings with Canned Biscuits

(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

Substitutions and Variations for Easy Chicken and Dumplings

This is a really great base recipe that can be made again and again with different tweaks and changes so it feels like a brand new meal every time. Consider adding vegetables such as carrots, potatoes, celery, or corn to the stew for added flavor and nutrition.

Try using different herbs and spices to add depth of flavor to the broth. Rosemary, thyme, and sage are all great options. Or you could add some heat to the dish by using hot sauce, chili powder, or cayenne pepper.

How to make this Chicken and Dumplings Instant Pot Recipe

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 Easy Chicken and Dumplings with Biscuits 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.

Easy Chicken and Dumplings with Biscuits Storage

Always store your leftovers in an air tight container in the fridge. It will keep in the fridge for 2-3 days. The dumplings will soak up a bit of the soup so you may need to add a splash of milk when reheating it.

Can you freeze this recipe?

If you want to store your leftover soup for longer, you can freeze it. I suggest letting the soup thaw completely in the fridge before reheating the soup.

How to reheat Chicken and Dumplings

The soup is best reheated on the stovetop over low heat. You may need to add a little extra chicken broth or milk to the pan while you reheat it because the dumplings like to soak up extra liquid while it is in the fridge.

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

Chicken and Dumplings with Biscuits FAQs

Is biscuit dough the same as dumplings?

Biscuit dough and dumpling dough are similar in that they are both made with flour, but there are some key differences between the two.

Biscuit dough is a flaky, tender dough made with flour, fat (usually butter), and a liquid (such as milk or buttermilk). Dumpling dough, on the other hand, is a soft and tender dough made with flour, water or milk, and a leavening agent (such as baking powder).

So while both biscuit dough and dumpling dough can be used to make similar dishes, they are not the same thing and the end result will be different. Biscuits are typically flakier and richer in flavor, while dumplings are soft and tender and used primarily to thicken stews and soups.

What is the secret to good dumplings?

The key to good homemade dumplings is to not overwork the dough. We don’t need to worry about it with this recipe though because we are using canned biscuits as a shortcut so they will be light and flakey every time.

What is a good thickener for chicken and dumplings?

If your chicken and dumpling soup needs to be a bit thicker, you can thicken with a cornstarch slurry.

Is chicken and dumplings supposed to be thick or soupy?

This depends on the particular recipe that you are using. This recipe is meant tot be thick.

Take a peek at some of my most popular recipes!

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This classic sweet roll recipe filled with cinnamon and sugar is perfect for holiday breakfasts.

Instant Pot Creamy Ziti
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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!

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4.68 from 144 votes

Easy Chicken and Dumplings with Biscuits

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.
Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 20 minutes
Servings: 6 servings

Equipment

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.

Video

Notes

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. 

Nutrition

Calories: 191kcal | Carbohydrates: 10g | Protein: 19g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 57mg | Sodium: 1093mg | Potassium: 424mg | Fiber: 1g | Sugar: 1g | Vitamin A: 208IU | Vitamin C: 7mg | Calcium: 35mg | Iron: 2mg
Like this recipe? Rate and comment below!

About Karli Bitner

This blog is a little glimpse into my kitchen, family & life. I hope you’ll giggle the days away with me and enjoy the craziness that goes on at my house. If you are Cookie obsessed like I am, check out my Sister Site, Cookies for Days.

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273 Comments

  1. Hi Robin- I am not familiar with those dumplings, so I can’t say for sure. If you give it a try, let me know how it goes!

  2. Hi Jennifer, you will return the shredded chicken, add the biscuits and then cook for the additional 30 minutes. Hope you love it!

  3. Hi Gracie- Keep in mind, the cook time only accounts for the time the food is actually under pressure. The food will be heating up and cooking through the entire time the pot is building pressure and will continue cooking through an NPR. So the food will be cooking for about 15-20 minutes as the recipe is written. Hope this helps!!

  4. 5 stars
    I made this tonight. The main reason I chose this recipe was because I had all the ingredients and it is picky kid approved. It was so good. The four of us loved it. I would want to double it for the next time. Does the cooking time change if doubled?

  5. Hi Melanie! Nope, the cooking time will stay the same. 🙂 I am so glad you enjoyed it!

  6. Hi Amber, with the crockpot it is hard to say. You will want to cook until the chicken has reached at least 165°. If using thawed chicken breasts, Cooking on high for 4 hours or low for 7-8 hours usually does the trick. Hopefully this helps a bit!

  7. Hi Alicia- I wouldn’t suggest this just because the additional biscuits may not get done and/or they could soak up some of the extra liquid needed to cover the chicken throwing off the balance of the pot.