EASY CHICKEN AND DUMPLINGS

EASY CHICKEN AND DUMPLINGS

Light Chicken and Dumplings can be thrown together for several minutes and can be cooked either in an Instant Pot or in a Multi Cooker. Using cream of chicken soups and biscuit dough, this food does not cook! Ideal for a busy dinner on weekdays.

Ingredients

2 cups chicken stock

1 pound chicken breast cut into 1 inch slices

2 tablespoons dried chopped onion or 1/2 cup fresh chopped onion

1 tablespoon dried parsley

2 cans of cream of chicken soup

1 7.5 oz canned cookies

Instructions

1. For Instant Pot: put the chicken stock on the liner.
2. Add pieces of chicken breast, chopped onion and dried parsley.
3. Remove the cream of chicken soup from the can and gently place them in a saucepan over the chicken slices. DO NOT WASH. (see post above to find out why.)
4. Cut each cookie into 8 pieces. Sprinkle pieces of cookies in an instant pot.
5. Close the lid, turn the knob to seal and cook in manual HIGH mode for 2 minutes, allowing NPR for 3 minutes before relieving pressure manually.
6. Stir the pan and serve!
7. For Crockpot: put chicken stock, chicken pieces, onions, parsley and cream of chicken soup in crockpot.
8. Cook at high temperature for 3-4 hours, or until chicken is roasted.
9. Cut each cookie into 8 pieces.
10. Stir the contents of Crockpot, then sprinkle pieces of cookies in Crockpot.
11. Cook for another 30 minutes and then serve.

Notes

NOTE: if you have fresh chicken tenders, feel free to use them instead of chicken pieces. Cook on 3-minute HP with 6-minute NPR if using chicken tenders.

This article is adapted from this site.