Step 1

For the Instant Pot: place the chicken broth into the liner.

Step 2

Add in the chicken breast chunks, minced onion and dried parsley.

Step 3

Scoop the cream of chicken soup out of the can and gently put it into the Instant Pot on top of the chicken chunks. DO NOT STIR. (see post above for exactly why.)

Step 4

Cut each biscuit into 8 pieces. Sprinkle the biscuit pieces into the Instant Pot.

Step 5

Close the lid, turn the knob to sealing and cook on Manual HIGH for 2 minutes allowing for a 3 minute NPR before manually releasing the pressure.

Step 6

Stir the pot and then serve!

Step 7

For the Crockpot: place the chicken broth, chicken chunks, onion, parsley and cream of chicken soup into the crockpot.

Step 8

Cook on high for 3-4 hours, or until the chicken is cooked through.

Step 9

Cut each biscuit into 8 pieces.

Step 10

Stir the contents of the Crockpot then sprinkle the biscuit pieces into the Crockpot.

Step 11

Cook for an additional 30 minutes and then serve.