Servings: 8

2-3 large chicken breasts 2 to 3 large chicken breasts
1 cup diced celery 1 cup diced celery
1 cup chopped onion 1 cup chopped onion
1 ½ cups diced carrots 1 ½ cups diced carrots
1 cup frozen corn 1 cup frozen corn
8 cups chicken broth (I did water and Better than Bouillon) 8 cups chicken broth (I did water and Better than Bouillon)
1 tsp thyme 1 tsp thyme
½ tsp pepper ½ tsp pepper
½ tsp salt ½ tsp salt
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2 ¾ cup Bisquick 2 ¾ cup Bisquick
1 cup of milk 1 cup of milk
1/4 to 1/2 cup grated parmesan cheese ¼ to ½ cup grated parmesan cheese
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1/4 to 1/2 cup heavy cream ¼ to ½ cup heavy cream

Slow cook chicken, veggies and seasoning for 4 hours on high.
When done, remove and shred chicken and add back to cooker.
Cancel and turn on saute and once it's bubbling, drop in spoonfuls of Bisquick mixture.
Simmer 8 to 10 minutes (I had to turn off saute because it was boiling too hard, I just put the lid back on and let it simmer a bit)
Add cream and stir well. Season with more salt and pepper if desired.

If your chicken is frozen, you can cook it in the Instant Pot pressure cooker first, then shred and add it in before you cook the dumplings.  If your chicken is frozen, you can cook it in the Instant Pot pressure cooker first, then shred and add it in before you cook the dumplings.