Chicken Dump Meals

Chicken dump recipes are fast to make and often, they include ingredients that I already have in the house. They are perfect to make if I happen to have some spare time come up. These recipes are perfect for freezing and make a wonderful gift for someone who has just had a baby or is experiencing an illness or going through a hard time.

Last week,  I went on Tuesday and bought a lot of chicken and Wednesday made two sets of ten chicken meals. Each session took me about an hour so in just two hours, I had 20 meals made!

In my morning chicken dump session, I made Chicken Hurry, Caribbean Chicken, Lemon and Garlic Chicken, Sticky Chicken, and Cantonese Chicken. I made two of each of the five recipes, so in one hour, I had ten meals.

The key to successful chicken dump meals is having all your ingredients out before you start assembling. This saves time and aggravation!

Steps to making Chicken Dump Meals:

1. Get out all ingredients.
2. Label resealable freezer bags (you can use a permanent marker or print labels to stick on) with the name and cooking instructions.
3.  Prop the bottom of the bags and fold over the top so that they will stay open.
4. Add chicken into each bag. You can use boneless, skinless thighs or breasts.
5. Once the chicken is in all of the bags, dump the ingredients for the recipe into the bag.
6. When all the ingredients are in each bag, remove the excess air, seal the bags, lay flat, and freeze.

Chicken Hurry

chicken
1/2 cup ketchup
1/4 cup water
1/4 cup packed brown sugar
3 Tbsp. dry onion soup mix*

*I use an MSG-free, gluten-free dry onion soup mix

Cooking instructions:

Thaw. Bake at 350° for an hour or in the crock pot on low for 4-6 hours.

Caribbean Chicken

chicken
8 oz. can pineapple chunks with juice
1/4 cup packed brown sugar
1/2 tsp. nutmeg
1/3 cup orange juice
1/2 cup raisins

Cooking instructions:

Thaw. Bake at 350° for an hour or in the crock pot on low for 4-6 hours.

Lemon and Garlic Chicken

chicken
2-3 cloves of garlic, minced
4 Tbsp. of olive oil
2 Tbsp. fresh chopped parsley
3 Tbsp. lemon juice
1/4 tsp. pepper

Cooking instructions:

Thaw. Bake at 350° for 45-55 minutes or in the crock pot on low for 4-6 hours.

Sticky Chicken

chicken
2 Tbsp. vegetable oil
1 Tbsp. soya sauce**
3 Tbsp. peanut butter
3 Tbsp. ketchup

Cooking instructions:

Thaw. Bake at 350° for 45-55 minutes.

**if you are making these gluten free, be sure to use gluten free soya sauce

Cantonese Chicken

chicken
1/2 cup ketchup
1/4 cup melted honey
1/4 cup soya sauce**
2 Tbsp. lemon juice

Cooking instructions:

Thaw. Bake at 350° for one hour or in the crock pot on low for 4-6 hours.

Notes:

• The recipes work best with 3-5 chicken breasts or 8-10 thighs per bag. If you are adding a lot more or a lot less chicken, you may need to adjust the recipes accordingly.
• If you plan the meals so that they have some common ingredients, it saves even more money.
• All recipes can be made gluten free by following the notes indicated.
• I heard from a reader who suggested using slow cooker liners. I had never heard of such a thing, but it sounds like a way to save even more time because it eliminates the cleanup of the crock pot.