It doesn’t sound very tasty, does it? But trust me, these “dump” chicken recipes make life sooooo much easier. And that is a sweet thing indeed.
The basic concept is this: take some chicken and a few other simple ingredients, dump them together in a crockpot or baking dish, and forget about dinner until it is time to eat. Even better, dump all the ingredients into a large freezer bag and freeze until you need a quick meal. Take a bag out of the freezer the night before and thaw in the fridge. Running really short on time? Don’t even bother to thaw – just dump the frozen chicken into the crockpot in the morning and by 6pm you will have dinner ready to go. Easy peasy.
There are probably hundreds of variations on the dump chicken concept. If anyone has any other good ones, I would love for you to share the recipes so I can try them out!
Honey Sesame Dump Chicken
1/2 cup beer
3 tablespoons sesame seeds
3 tablespoons honey
2 tablespoons Dijon mustard
1/2 teaspoon pepper
2 cloves garlic, crushed
1 1/2 lbs chicken pieces (4-6 pieces)
Preheat the oven to 350°F Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
Chili Maple Glazed Dump Chicken
1 1/2 lbs chicken pieces (breasts, thighs, or wings)
1/2 teaspoon salt
1/2 cup maple syrup
1 tablespoon chili powder
For the oven: Preheat the oven to 350°F Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts). For the crockpot: cook on low for 6-8 hours or on high for 4-6 or until done. On the grill:
Citrus Ginger Dump Chicken
1/2 cup pineapple-orange marmalade
2 tablespoon honey mustard
1-1/2 teaspoon ground ginger
1/4 teaspoon red pepper, ground
Dump Maple Mustard Chicken
6 large skinless chicken thighs
2 tablespoons grainy French mustard
2 tablespoons Dijon mustard
1 minced garlic clove
1/2 teaspoon dried marjoram
2 tablespoons maple syrup
Combine mustard, garlic, marjoram and maple syrup in a small bowl. Spread about 1 1/2 tablespoons mustard mixture evenly on top of each chicken thigh, being careful to cover as much of the surface as possible to form a “crust.” Arrange chicken in a glass baking dish. Bake for 45 to 50 minutes, or until mustard mixture has formed a crust and is slightly hardened, and juices run clear when the chicken is pierced.
Jammin’ Dump Chicken
1-1/2 pounds chicken pieces
3/4 cup raspberry jam
3/4 cup ketchup
1/8 cup white vinegar
1 tsp. Worcestershire sauce
1 tsp. chili powder
1/8 tsp. salt
