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INSTANT POT CHICKEN AND DUMPLINGS
Ingredients
- 1 lb chicken breast (cut into small pieces)
- 4 cups carrots (peeled and sliced) (~7 carrots)
- 3 cups celery (sliced) (~6 stalks)
- 1 cup onion (chopped) (~1 medium onion)
- 4 cloves garlic (minced)
- 1 tsp dried parsley (or 1 tbsp chopped fresh)
- 1/2 tsp dried sage (or 1.5 tsp chopped fresh)
- 6 cups chicken stock
- DUMPLINGS INGREDIENTS
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp dried parsley
- 3/4 tsp sea salt
- 2 tbsp butter (melted)
- 3/4 cup milk
Directions
- In a mixing bowl combine flour, baking powder, salt, and dried parsley. Add in butter and milk and stir until it is a mostly solid dough. If it is too sticky, add flour 1 tbsp at a time until the dough is no longer tacky.
- Combine the veggies, chicken, stock, and seasonings in the Instant Pot. Stir to combine.
- Drop spoonfuls of the dumpling mixture into the Instant Pot.
- Lock the lid into place and set the steam release handle (valve on top) to “Sealing”. Press Manual>High Pressure>5 minutes.
- When the soup has finished cooking, the instant pot will beep and switch to ”keep warm". Allow it to sit with the lid on for 15 minutes and then do a manual release with the nozzle set to venting.
- CROCKPOT CHICKEN AND DUMPLINGS INSTRUCTIONS
- Follow step 1 above.
- Combine the veggies, chicken, stock, and seasonings in the slow cooker. Stir to combine.
- Put the lid on and cook on high for 4 hours or low for 6.
- Just prior to adding the dumpling dough, turn the crockpot to high for a few minutes.
- Drop the dough in spoonfuls into the crockpot, put the lid back on, and wait 25 minutes. The dumplings will start popping to the surface once they have cooked through.
- STOVETOP CHICKEN AND DUMPLINGS INSTRUCTIONS
- Follow step 1 above.
- Combine the veggies, chicken, stock, and seasonings in a dutch oven or stockpot. Stir to combine.
- Bring to a boil and then reduce to a simmer. Cook until veggies have softened and chicken is cooked through.
- Bring the soup back to a boil, and drop spoonfuls of the biscuits in the soup.
- Reduce the heat to a simmer and leave the lid on for about 15 minutes. Resist the urge to open the lid.
- RECIPE NOTES
- Feel free to add in a peeled and cubed russet potato or even peas for extra flavor.
- If using leftover chicken that is already cooked, add it after the soup has finished cooking.
- If you’re in a pinch, you can sub in a storebought can of biscuits instead of making your own dumplings. Use one can of biscuits and cut each into four pieces.
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