"Dump" Chicken crockpot recipes... (2024)

These recipes are called "DumpChicken" because you "dump" raw chicken (I usually use boneless, skinless breasts) into a gallonsized ziploc bag and then add the seasonings and oil.

Very Simple.

I usually just put 3 chicken breasts - one per person for our family. If your kids are light eaters, then you might just use 3 and have them split one.

> A lot of these I just serve over rice. You can also make
> rice ahead (I
> use a steamer) and freeze making this meal so easy that a
> child could
> really do it.
>
> Label and freeze the prepared bags laying flat. After
> they're frozen,
> you can "file" them like folders or stack them flattened.
>
> To cook - I usually just use a pair of scissors to cut the
> bag open
> placing the frozen chicken/sauce into the crockpot. I
> do mine in the
> morning, so I put the crock pot on low.
>
> I also make a HUGE batch of vegetable beef soup, chili, or
> chicken/vegetable soup . . . label and freeze those in
> family-sized
> containers, then put them in the crockpot on low all day.
>
> It is WONDERFUL to come home to dinner already prepared.
> Just add a
> fresh salad and thaw some of the prepared rice - et voila!
> Easy meal!

LEMON & GARLIC "DUMP" CHICKEN

2 Cloves Garlic -- chopped
4 Tablespoons Olive Oil
2 Tablespoons Chopped Parsley
3 Tablespoons Lemon Juice
1/8 Teaspoon Pepper
1 1/2 Pounds Chicken Piece

CHILI MAPLE GLAZED CHICKEN
2 Tablespoons Water
1 Teaspoon Salt
1.5 Tablespoons Maple Syrup
1 Tablespoon Chili Powder

HONEY GLAZED "DUMP" CHICKEN
1/4 cup Butter -- Melted
1/8 cup Soy Sauce
1/2 cup Honey
4 boned and skinned chicken breast halves

BBQ JELLY CHICKEN
3/4 cup Ketchup
3/4 cup Blackberry Jam (Strawberry, peach, and apricot also work well)
1/4 cup White Vinegar
1 Teaspoons Worcestershire sauce
2 Teaspoons Chili Powder
1/8 Teaspoon Salt

CHILI MAPLE GLAZED CHICKEN
2 Tablespoons Water
1 Teaspoon Salt
1.5 Tablespoons Maple Syrup
1 Tablespoon Chili Powder

CITRUS GINGER CHICKEN
1/4 cup Orange Marmalade
1 Tablespoon Honey-Mustard
3/4 Teaspoon Ground Ginger
1/8 Teaspoon Red Pepper (Optional)

CRANBERRY CHICKEN
2 Tablespoons Melted Butter
1 Tablespoon Soy Sauce
1/2 cup Cranberry Sauce
1/4 cup Orange Juice
1/8 Teaspoon Cinnamon

CREOLE CHICKEN
1 Tablespoon Olive Oil
1/4 cup Chopped Onion
1/4 cup Bell Pepper
1 Clove Minced Garlic
14 oz can Whole Tomatoes
(Chopped and undrained)
2 Teaspoons Worcestershire
2 Teaspoons Red Wine Vinegar
1/2 Teaspoon Dried Basil
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
1/4 Teaspoon Pepper Sauce (Optional)

GARLIC DIJON CHICKEN
2 Cloves Minced Garlic
4 Tablespoons Dijon Mustard
2 Tablespoons Lime Juice

HERB-WINE CHICKEN
1 cup Red Wine
2/3 cup Vegetable Oil
2 Cloves Crushed Garlic
1/2 Lemon (sliced thinly)
2 Tablespoons Minced Parsley
1 Teaspoon Thyme
1 Teaspoon Basil
1/2 Teaspoon Salt
1/4 Teaspoon Pepper

HONEY GINGER CHICKEN
4 Tablespoons Chopped Onion
1.5 Tablespoons Honey
1 Tablespoon Soy Sauce
1 Tablespoon Minced Ginger
2 Tablespoon Sherry
1/4 cup Chives

HONEY GLAZED CHICKEN
1/4 cup Butter, Melted
1/8 cup Soy Sauce
1/2 cup Honey

HONEY SESAME CHICKEN
1/2 cup Beer
3 Tablespoons Sesame Seeds
3 Tablespoons Honey
2 Tablespoons Dijon Mustard
1/2 Teaspoon Pepper
2 Cloves Crushed Garlic

LEMON & GARLIC CHICKEN
2 Cloves Chopped Garlic
4 Tablespoons Olive Oil
2 Tablespoons Chopped Parsley
3 Tablespoons Lemon Juice
1/8 Teaspoons Pepper

LEMON MARINADE CHICKEN
2/3 cup Lemon Juice
1/4 cup Cider Vinegar
1/4 cup Vegetable Oil
2 Tablespoons Minced Onion

PEPPER LIME CHICKEN
1/2 Teaspoon Lime Peel
2 Cloves Minced Garlic
1/4 cup Lime Juice
1 Teaspoon Pepper
1 Tablespoon Vegetable Oil
1 Teaspoon Basil
1/4 Teaspoon Salt

RASPBERRY CURRANT CHICKEN
1 Tablespoon Sugar
1 Teaspoon Pepper
1/8 cup Water
1/8 cup Raspberry Vinegar
(Also can substitute
Raspberry Vinaigrette
Salad Dressing)
1/2 cup Currant Jelly

RUSSIAN CHICKEN
2/3 cup Apricot Preserves
16oz Russian Dressing
2 Packages Dry Onion Soup Mix

SPICED CITRUS CHICKEN
2 Tablespoons Olive Oil
2 Tablespoons Lime Juice
2 Tablespoons Orange Juice
2 Tablespoons Lemon Juice
2 Tablespoons Chili Powder
2 Tablespoons Paprika
1 Teaspoon Cayenne
1/2 Teaspoon Pepper
1/2 Teaspoon Salt

Spicy Sweet Glaze
2 Teaspoons Minced Garlic
2/3 cup Apricot Preserves
1/3 cup Soy Sauce
1/3 cup Ketchup
1 Teaspoon Tabasco

Sweet & Sour Chicken
1/4 cup + 2 Tablespoons Honey
1/4 cup + 2 Tablespoons Sherry Vinegar
1/8 cup Soy Sauce
2 Teaspoons Minced Ginger
4 Cloves Crushed Garlic

SWEET & SPICY CHICKEN
1 Package Taco Seasoning
8 oz Apricot Jam
12 oz Salsa

STICKY CHICKY
2 Tablespoons Oil
1 Tablespoon Soy Sauce
3 Tablespoons Smooth Peanut Butter
3 Tablespoons Ketchup

TERIYAKI CHICKEN
1 Clove Garlic, Crushed
1/3 cup Soy Sauce
2 Tablespoons Rice Wine (Or Sherry)
1.5 Tablespoons Cider Vinegar
1.5 Tablespoons Brown Sugar
1.5 Tablespoons Minced Ginger
2 teaspoons garlic powder
2 teaspoons Italian seasoning
1 teaspoon minced onion
1/3 cup veggie oil
1 fryer, cut up or 3 pounds pieces

Dump the chicken into the freezer baggie, pour in the seasoning then
the oil. Seal, squish around, and freeze. Wonderful aroma when
baked,and good favor without overwhelming. Use more or less seasoning
if you like!