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December 1, 2021

Instant Pot Crack Chicken and Dumplings

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Instant Pot Crack Chicken and Dumplings–the tastiest, easiest, most addictive chicken and dumplings ever! The addition of bacon, ranch dressing mix and cheddar bring this dish to a whole new level. Make it fast in your pressure cooker or simmer for hours in your crockpot.

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Note: the SLOW COOKER instructions are listed in the recipe card below

Instant Pot Crack Chicken and Dumplings

Instant Pot Crack Chicken and Dumplings

This is a twist on normal chicken and dumplings. With the addition of ranch dressing mix, cheddar and bacon the flavor goes from good to great! You’re going to love this meal and won’t believe how addicting it is. It’s comfort food that everyone loves.

This version uses canned biscuits for ease and convenience sake. But you can also make homemade dumplings with flour, baking powder, salt, butter and buttermilk too. I have included the info on how to do that below.

Ingredients

  • Bacon
  • Onion
  • Garlic–fresh garlic cloves or minced jarred
  • Chicken broth-or water and Better Than Bouillon Chicken Base
  • Boneless, skinless chicken thighs or breasts–you can also use cooked, chopped chicken, keep the same cooking time
  • Mixed frozen vegetables-frozen peas, carrots, corn and green beans
  • Dry ranch dressing mix–I use Hidden Valley brand. Remember it’s the dry mix, not ranch dressing.
  • Refrigerator biscuits–like Pillsbury
  • Half and half-or milk (half and half is just half heavy cream and half milk) 
  • Cheddar cheese-medium or sharp
  • Salt and pepper

How to Make Instant Pot Chicken and Dumplings

  1. Cook the bacon: Turn Instant Pot to saute setting. When display says HOT add in the bacon and cook until crispy. Use a slotted spoon to move the bacon pieces to a paper towel lined plate. Discard all but 1 Tbsp of the bacon grease.
  2. Saute onions and garlic: Add in the onions and saute in the bacon grease for about 4 minutes. Add in the garlic and saute for 30 seconds. Pour in the broth and scrape bottom of pot so that nothing is sticking. 
  3. Layer in the ingredients: Add in the chicken, veggies, ranch dressing mix and finally the pieces of biscuits (disperse them evenly) and don’t stir. 
  4. Pressure cook: Cover Instant Pot and secure the lid. Make sure valve is set to sealing position. Set the manual/pressure cook button to 3 minutes. When time is up let pot sit for 5-10 minutes and then move the valve to venting. Remove the lid. 
  5. Add in dairy and bacon: Spoon some of the hot soupy mixture into the half and half to temper it then pour it all back into the pot. Stir in the cheese and the bacon.
  6. Season to taste: Add a pinch of kosher salt and some black pepper to taste. Ladle into bowls and serve. Garnish with parsley, if desired.

Can I make this in the slow cooker?

Yes you can easily make this recipe in a slow cooker or using the slow cook function on the Instant Pot. If you do use the slow cook function on the Instant Pot then use the “more” setting to cook.

  1. Cook the bacon: Heat a frying pan over medium high heat. Add in the bacon and cook until crispy. Use a slotted spoon to move the bacon pieces to a paper towel lined plate. Discard all but 1 Tbsp of the bacon grease. If your slow cooker has a saute or stovetop function you can do this step right in your slow cooker.
  2. Saute onions and garlic: Add in the onions and saute in the bacon grease for about 4 minutes. Add in the garlic and saute for 30 seconds. Transfer to a slow cooker.
  3. Add ingredients: Pour in the broth, chicken, veggies, ranch dressing mix and finally the pieces of biscuits (disperse them evenly).
  4. Slow cook: Cover and cook on low for 4 hours or on high for 2 hours.
  5. Add in dairy and bacon: Spoon some of the hot soupy mixture into the half and half to temper it then pour it all back into the slow cooker. Stir in the cheese and bacon. 
  6. Season to taste: Add a pinch of kosher salt and some black pepper to taste. Ladle into bowls and serve. 

Instant Pot Chicken and Dumplings Recipe Tips

  • Make sure to layer the ingredients and don’t stir. This will help prevent the burn error message.
  • The chicken is cut into bite size pieces so that it will cook at the same rate as the biscuit pieces. Don’t throw whole pieces of chicken into the pot or else it won’t cook at the same rate. Frozen chicken can only be used for this recipe if it is cut into bite size pieces. I prefer the taste of tender chicken thighs over boneless skinless chicken breasts.
  • Buy the smaller, thinner can of biscuits at the grocery store (12 ounces versus 16 ounces). It is the perfect ratio of biscuits to chicken.
  • I used my 6 quart Instant Pot Duo 60 7 in 1*. You can also make this in your 3 or 8 quart pot with no changes.
  • I love using kitchen shears* to cut the chicken and the biscuits.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
  • If you love bacon (who doesn’t?!) make an extra couple of slices and save for topping each individual bowl.

Can I make this recipe with homemade dumplings instead of canned biscuits?

Yes you can! Make the dumpling dough by adding 1 cup flour, 1 Tbsp baking powder, ¼ teaspoon of salt to a medium bowl and stir to combine. Add in 2 tablespoons of melted butter. Use a fork to stir it until it is combined and crumbly. Add ½ cup of buttermilk and stir until fully combined. Drop the biscuit dough by tablespoon full on top of the chicken and veggies and do not stir you you’ll get the burn message.

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Instant Pot Crack Chicken and Dumplings

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Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc. Use the filter to find exactly what you are looking for.

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Instant Pot Crack Chicken and Dumplings

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Instant Pot Crack Chicken and Dumplings


★★★★★

5 from 4 reviews

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Cook Time: 3 minutes (plus 5 minute NPR)
  • Total Time: 23 minutes
  • Yield: 6–8 servings 1x
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Description

The tastiest, easiest, most addictive chicken and dumplings ever! The addition of bacon, ranch dressing mix and cheddar bring this dish to a whole new level.


Ingredients

Scale
  • 6 slices of uncooked bacon, chopped
  • 1 cup diced onion
  • 1 Tbsp minced garlic
  • 3 cup chicken broth
  • 1 1/2 pounds boneless, skinless chicken thighs or breasts cut into bite size pieces
  • 1 (16 oz) bag mixed frozen veggies
  • 3 Tbsp dry ranch dressing mix
  • 1 (12 oz) container biscuits (cut each biscuit into 4 pieces)
  • 1 1/2 cups half and half or milk
  • 1 cup shredded cheddar cheese
  • Salt and pepper

Instructions

Instant Pot Instructions:

  1. Turn Instant Pot to saute setting. When display says HOT add in the bacon and cook until crispy. Use a slotted spoon to move the bacon pieces to a paper towel lined plate. Discard all but 1 Tbsp of the bacon grease.
  2. Add in the onions and saute in the bacon grease for about 4 minutes. Add in the garlic and saute for 30 seconds. Pour in the broth and scrape bottom of pot so that nothing is sticking. 
  3. Add in the chicken, veggies, ranch dressing mix and finally the pieces of biscuits (disperse them evenly) and don’t stir. 
  4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let pot sit for 5-10 minutes and then move the valve to venting. Remove the lid. 
  5. Spoon some of the hot soupy mixture into the half and half to temper it then pour it all back into the pot. Stir in the cheese and the bacon.
  6. Add a pinch of kosher salt and some black pepper to taste. Ladle into bowls and serve. 

Slow Cooker Instructions:

  1. Heat a frying pan over medium high heat. Add in the bacon and cook until crispy. Use a slotted spoon to move the bacon pieces to a paper towel lined plate. Discard all but 1 Tbsp of the bacon grease.
  2. Add in the onions and saute in the bacon grease for about 4 minutes. Add in the garlic and saute for 30 seconds. Transfer to a slow cooker.
  3. Pour in the broth, chicken, veggies, ranch dressing mix and finally the pieces of biscuits (disperse them evenly).
  4. Cover and cook on low for 4 hours.
  5. Spoon some of the hot soupy mixture into the half and half to temper it then pour it all back into the slow cooker. Stir in the cheese and bacon. 
  6. Add a pinch of kosher salt and some black pepper to taste. Ladle into bowls and serve. 
  • Category: Chicken
  • Method: Instant Pot or Slow Cooker

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Instant Pot Crack Chicken and Dumplings

*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

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22 Comments Filed Under: All Recipes, Chicken, Instant Pot, Soups, Slow Cooker Tagged With: bacon

Recommendations

Comments

  1. james j kamesch says

    March 18, 2022 at 6:52 pm

    Is the cookbook still available. I need one. just purchased a 6qt w/air fry.

    Reply
    • Karen says

      March 19, 2022 at 9:51 pm

      No, I’m so sorry it’s not available. You can buy the e-book though.

      Reply
  2. Diana says

    February 15, 2022 at 7:41 pm

    I found this on Mandy in the Making YT channel. It has such a hit and the flavors are incredible.

    ★★★★★

    Reply
    • Karen says

      February 16, 2022 at 8:40 am

      So glad you liked it!

      Reply
  3. Kim B. says

    December 15, 2021 at 4:58 pm

    Made this exactly like you instructed with one minor change because my husband can get whiney when he sees dumplings (not me, I love them!) So, I cut each biscuit into 8 tiny pieces. Was perfect. He didn’t say a word, except “so, when can we have the left-overs?” HaHa
    Thanks again. And again. And again.

    ★★★★★

    Reply
    • Karen says

      December 17, 2021 at 9:38 pm

      Good tip! Thanks for sharing!

      Reply
      • Kathleen demarco says

        December 21, 2021 at 10:01 am

        YUMMY

        Reply
        • Kathleen demarco says

          December 21, 2021 at 10:02 am

          Forgot can I freeze leftovers?

          Reply
          • Karen says

            December 24, 2021 at 4:56 pm

            Yes i think that would be okay. The dairy might separate when it is reheated.

  4. Kendra says

    December 14, 2021 at 6:57 pm

    Made this with homemade dumplings and it was a hit!! Added more bacon and cheese and yummmm! Thank you

    Reply
    • Karen says

      December 15, 2021 at 4:20 pm

      You’re welcome Kendra! So glad to hear you enjoyed it.

      Reply
  5. Renee says

    December 7, 2021 at 3:52 pm

    Awesome recipe! Made it with homemade dumplings, it was perfect! Thank you!

    ★★★★★

    Reply
    • Karen says

      December 7, 2021 at 8:40 pm

      Great! Thanks so much for the 5 stars!

      Reply
  6. Thomas Lara says

    December 1, 2021 at 5:31 pm

    I hate chicken and dumplings made with biscuits. It comes out gummy and raw and taste terrible. Just like store-bought biscuits do.yuk

    Making them from scratch probably the best way to do.
    But does anyone have any ideas other than the store-bought biscuits please!

    Reply
    • Karen says

      December 1, 2021 at 6:12 pm

      Can I Make This Recipe With Homemade Dumplings Instead Of Canned Biscuits?
      Yes you can! Make the dumpling dough by adding 1 cup flour, 1 Tbsp baking powder, ¼ teaspoon of salt to a medium bowl and stir to combine. Add in 2 tablespoons of melted butter. Use a fork to stir it until it is combined and crumbly. Add ½ cup of buttermilk and stir until fully combined. Drop the biscuit dough by tablespoon full on top of the chicken and veggies and do not stir you you’ll get the burn message.

      Reply
      • Carrie Anne says

        January 26, 2022 at 3:53 am

        How embarrassing!
        Guess he should have read the whole post instead of getting stuck on store bought biscuits.
        Thanks for another great recipe Karen! Going to try tonight.

        Reply
    • Alisa says

      December 2, 2021 at 1:53 pm

      Pie crust cut into strips. Add to boiling stew. Cover after turning the fire off. Yummy!!

      Reply
    • Linda says

      December 15, 2021 at 3:33 am

      If you can find Mary ‘B’s rolled frozen dumplings in the freezer section at your grocery store they are, in my opinion, as good as homemade.

      ★★★★★

      Reply
      • Karen says

        December 15, 2021 at 4:20 pm

        Thanks for the tip!

        Reply
  7. Becca O says

    December 1, 2021 at 2:01 pm

    I will make this very soon but I have a question. I have several cans of chicken that I need to use. Would I need to make any adjustments to the recipe? Drain the liquid first? This sounds great!

    Reply
    • Karen says

      December 1, 2021 at 2:11 pm

      Yes I would drain the liquid and just use in the recipe with the same cooking time mentioned.

      Reply
      • Becca O says

        December 1, 2021 at 2:30 pm

        Thank you!

        Reply

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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