- Pregnancy
- Baby & Toddler
- Parents
- Getting Pregnant
- Baby Names
- Product Reviews
-
Registry
- Community
-
More
Want a personalized experience?
Download the free app
Parenting
AnnapolisLari
member
"Dump" Chicken crockpot recipes...
AnnapolisLari
member
in Parenting
A friend of mine sent me these, and since I love my crockpot, I thought I'd share...
These recipes are called "Dump Chicken" because you "dump" raw chicken (I usually use boneless, skinless breasts) into a gallon sized 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!
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!
AKA KnittyB*tch
DS - December 2006
DD - December 2008
DS - December 2006
DD - December 2008
This discussion has been closed.
Re: "Dump" Chicken crockpot recipes...
Aiden 10.17.07 Emma 07.15.10
SFL too, thanks!
I did read though that putting frozen chicken breasts in the crock pot is not recommended by the FDA?? I believe she is saying that is what she does. I totally do it all the time but I did read that (I think on here).
Ryan 5/2010, Kyle 1/2007, Eric 3/2005