Quick-Cooking Chicken and Dumplings

Ingredients

Dry Goods

olive oil2 tablespoons
chicken broth4 cups
canned cream-of-celery soup2 8-ounce cans
cornstarch2 tablespoons

Produce

onion1 large, diced
carrot2 large, diced
celery2 stalks, diced
garlic2 cloves, minced

Protein

boneless, skinless chicken thigh2 pounds

Refrigerated Items

pop-open canned biscuits1 can, dinner roll

Instructions

Make this classically long-simmered dish super-quick or hands-off by using your Instant Pot or slow cooker, and swapping pop-open canned biscuits in place of a homemade version! 

I recommend having concentrated broth if you’re prepping for later.

Instant Pot Instructions:

  1. Place the oil, onion, carrots, celery, garlic, broth, and chicken in the Instant Pot and secure the lid, and set the valve to “seal”.
  2. Cook on High Pressure for 30 minutes, then release the steam with the valve for a Quick Pressure Release. 
  3. Remove some of the liquid and transfer to a cup or bowl. Stir the cornstarch into the bowl, whisking until smooth. Add it back into the Instant Pot. 
  4. Stir in the cans of soup and set the Instant Pot to “saute”.
  5. Pop open the biscuits and rip or cut each biscuit in half. Arrange the biscuits right on top of the liquid, nestling them close to each other.
  6. Set the lid on top of the pot without securing it (just balance it on top of the pot, trying not to let too much heat out of the sides)
  7. Let the biscuits cook on “saute” for 15 minutes, then remove the lid and turn off the pot. 
  8. Ladle into bowls with biscuits on top, and serve hot. 

Slow Cooker Instructions: 

  1. Place the oil, onion, carrots, celery, garlic, broth, and chicken in the slow cooker, secure the lid, and cook on low for 4 hours, high for 2, until chicken is cooked through and falling apart. 
  2. Remove some of the liquid and make into a slurry with the cornstarch, and add back into the crockpot. 
  3. Add the soup and stir until no clumps remain. 
  4. Pop open the biscuits and break them into small pieces. Add them into the pot and add the lid, and cook on high for another 15 minutes. 
  5. Remove and serve.

Stovetop Instructions: 

  1. Heat oil over medium heat until shimmering and add the onion, carrots, and celery until the onion has started to soften, about 3-5 minutes. Add the garlic, broth, and chicken pieces and stir to combine. 
  2. Stir in the celery soup until no clumps remain.
  3. Turn the heat to low and cook 20-25 minutes until chicken is cooked through and vegetables are soft. 
  4. Pop open the biscuits and break them into small pieces. Add them into the pot and add the lid, and cook on high for another 15 minutes. 
  5. Remove and serve.

Prep Plan

Prep it for later:
1. Dice the carrot, celery, onion and garlic and add to a resealable bag or container.
2. Add the chicken broth cube or concentrate to the bag or container with the vegetables.
3. Chop the chicken and add to the bag.
4. *Don’t forget to mark the bag with the amount of liquids you’ll need on cooking day!
Freeze for up to 3 months or store in the fridge for 5-7 days.

You’ll need:
1 bag or container with diced vegetables, broth concentrate, and chopped chicken.
2 8-ounce cans cream of celery soup
1 can pop-open biscuits
Cornstarch, if needed

Prepare from prepped: If frozen, thaw in the fridge overnight.
Instant Pot Instructions:
1. Add contents of the bag to the Instant Pot and secure the lid, then follow Instructions from the “Cook From Fresh” section.
2. If starting with frozen ingredients, add another 10 minutes to the cook time in the Instant Pot.

Slow Cooker Instructions:
1. Add contents of the bag to the Slow Cooker and secure the lid, then follow Instructions from the “Cook From Fresh” section.
2. If starting with frozen ingredients, add another 60 minutes to the cook time with the lid on, prior to adding the soup in Step 3. Stovetop Instructions:
1. Add contents of the bag to a wide saute pan set over medium heat, and cook on low for 10 minutes until the vegetables have started to soften, stirring often.
2. Add the broth and turn the heat to medium.
3. Bring the mixture to a rolling simmer, then turn the heat back down to low and stir in the soup.
4. Cook a further 15 minutes, stirring occasionally, until the mixture has thickened.
5. Continue from Step 4 in the “Cook From Fresh” section.