Slow Cooker Chicken & Dumplings (or make in the Instant Pot)

Looking for that soul-filling hot and warm soup, but don’t want the guilt of all the calories? 

In this newest installment of our Fringe Nutrition recipes, we’re bringing you one of our easiest and best meals to date! It’s perfect for the colder weather of Missouri. Our chicken and gnocchi recipe is a delightful union of tender, juicy chicken, soft potato gnocchi, and a luscious, herb-infused sauce. Whether you’re a seasoned home chef or a cooking novice, this dish promises to elevate your dinner table with its irresistible flavors and effortless preparation. Join us as we walk you through the steps to create a masterpiece that will leave your taste buds dancing and your guests asking for seconds.

If you like this, definitely try our Buffalo Chicken Chili Recipe – Be sure to watch our Recipe Index and Facebook page for more recipes!

Slow Cooker Chicken & Dumplings (or make in the Instant Pot)

If you’ve ever just needed to be warmed to the depths of your soul, try this recipe. It’s hearty, healthy, and sure to please even the pickiest of eaters in your home.


  • 2 lbs. chicken breast
  • 1 lb. potato gnocchi
  • 2 cups reduced-sodium chicken broth
  • 10 oz. can low-fat condensed cream of celery soup
  • 10 oz. can of low-fat condensed cream of chicken soup
  • 1 cup of carrots, chopped
  • 1 cup Onion, diced
  • 1 cup celery, chopped
  • 1 tbsp garlic, minced
  • 1 tbsp Italian seasoning

Instructions – Slow Cooker / Crock Pot

  1. Place the chicken, carrots, onion, celery, garlic, seasonings, and broth in a crockpot or slow cooker. Cover and cook on high for 4-5 hours or low for 6-8 hours. You’ll shred the chicken directly in the crockpot after the cooking time has been reached.
  2. Next, add the condensed soups, and gnocchi. Stir and replace the cover. Cook for another 45 minutes – 1 hour until the soup has thickened and the gnocchi has softened.

Instructions – Instant Pot

  1. Place the chicken breasts inside the Instant Pot. Add seasoning, garlic, and veggies. Pour the broth over the chicken.
  2. Place the lid on and move the valve to sealing. Press manual pressure and set the timer to 10 minutes high pressure. You’ll notice the Instant Pot will start to come to pressure first and then the timer will begin. It can take 8-10 minutes to come to pressure.
  3. When the cook time is up, let the pressure release naturally for 5 minutes, then do a quick release for any remaining pressure. Carefully open and remove the lid. Check the internal temperature of the chicken to make sure it’s 165°F or higher. If it’s not, seal again and cook for an additional 2-3 minutes.
  4. Strain the remaining broth in the Instant Pot to use for soups. Shred the chicken with two forks or an electric mixer and use as desired. Add more broth on top to keep the chicken juicy.
  5. Add remaining ingredients and let simmer for 20-30 mins.

Prep:  15 minutes | Cook Time: 9 hours- Slow Cooker or 1 hour – Instant Pot | Total: 1-9 hours

Yield: Makes  servings 6 servings

Nutrition Information: 330 Calories; Total Fat: 2 g; Carbohydrates: 32 g; Protein: 40g