Semi-Homemade Southern Chicken and Dumplings
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 pound boneless skinless chicken breasts
  • 1 10.5 ounces can 98% fat-free cream of chicken soup
  • 32 ounces non-fat chicken broth
  • 1 cup carrots, diced (about 3 large or ½ bag baby carrots)
  • 1 cup Bisquick Baking Mix
  • 1 tablespoon all-purpose flour
  • 3 stalks celery, diced
  • 1 white onion, diced
  • 2 cloves garlic, minced
  • ½ teaspoon black pepper
  • Salt (to taste after cooking as broths tend to add plenty of salt)
Instructions
  1. Instant Pot directions:
  2. Place chicken breasts, chicken broth, vegetables, garlic, and black pepper into the Instant Pot liner.
  3. Place the lid to seal and set pressure cooker to manual high for 17 minutes for full breasts or 12 minutes for chicken tenderloins.
  4. Once the cooking cycle has completed, allow to NPR (natural pressure release) for 3 minutes then safely release remaining pressure.
  5. Remove the chicken breasts and ½ cup broth/juices from the Instant Pot.
  6. Shred chicken and add back to the Instant Pot
  7. In a medium bowl, place 1 cup of Bisquick mix.  Add in ¼-1/3 cup of the broth you removed, to the bowl and mix until a sticky dough forms.
  8. Add chicken back to the Instant Pot and set to saute setting.  Mix in the can of cream of chicken soup.
  9. Using remaining broth and 1 tablespoon all-purpose flour, mix a slurry for thickening the mixture.  Add back into the Instant Pot and stir well to combine.
  10. Divide the sticky dumpling dough into 12 equal portions and drop by these into the chicken and vegetable mixture.  You can do this by rolling out with a bit more flour or Bisquick, or simply drop by spoons into the Instant Pot.
  11. Continue cooking for an additional 5 minutes or until dumplings are cooked through.
  12. Slow Cooker directions:
  13. Place chicken breasts, chicken broth, vegetables, garlic, and black pepper into the Slow Cooker.
  14. Cover with lid and cook on low heat for 4 hours.
  15. Remove the chicken breasts from the Slow Cooker along with ½ cup of the juices/broth.
  16. Shred the chicken and add back to the Slow Cooker along with the can of cream of chicken soup.
  17. In a medium bowl, place 1 cup of Bisquick mix.  Add in ¼-1/3 cup of the broth you removed, to the bowl and mix until a sticky dough forms.
  18. Using remaining broth and 1 tablespoon all-purpose flour, mix a slurry for thickening the mixture.  Add back to the slow cooker and stir well.
  19. Divide the sticky dumpling dough into 12 equal portions and drop by these into the chicken and vegetable mixture.  You can do this by rolling out with a bit more flour or Bisquick, or simply drop by spoons into the slow cooker.
  20. Cover and cook for additional 30 minutes.
  21. Stove Top directions:
  22. Place chicken breasts, chicken broth, vegetables, garlic, and black pepper into a large stockpot.
  23. Cook over medium-high heat for 30 minutes.
  24. Remove the chicken breasts and ½ cup juices from the stockpot.
  25. Shred chicken breasts and add back to the stockpot along with the can of cream of chicken soup.
  26. In a medium bowl, place 1 cup of Bisquick mix.  Add in ¼-1/3 cup of the broth you removed, to the bowl and mix until a sticky dough forms.
  27. Using remaining broth and 1 tablespoon all-purpose flour, mix a slurry for thickening the mixture.  Add back into the Instant Pot and stir well to combine.
  28. Divide the sticky dumpling dough into 12 equal portions and drop by these into the chicken and vegetable mixture.  You can do this by rolling out with a bit more flour or Bisquick, or simply drop by spoons into the stockpot.
  29. Continue cooking for an additional 5 minutes or until dumplings are cooked through.
Recipe by You Brew My Tea at https://www.youbrewmytea.com/2019/01/semi-homemade-southern-chicken-and-dumplings.html