A Dozen Ways to Make Dump Chicken

It’s called Dump Chicken and it’s genius. Here’s why: You dump chicken pieces and your choice of sauce ingredients into a 1-gallon freezer bag, seal it and stick it in the freezer. When you’re ready to eat it, thaw overnight in the refrigerator, dump it into a pan (or slow cooker) and bake it. That’s it!

The following recipes can be made with any four to eight pieces of chicken; bone-in or boneless, skin-on or skinless, even whole. Experiment to see what you prefer. Simply mix the sauce ingredients and toss that into the bag along with the chicken; seal and freeze.

Note: If you are adding a lot more or a lot less chicken, you may need to adjust the recipes accordingly.

To cook the chicken, thaw the bag overnight in the refrigerator. Pour the contents of the bag into a 9 x 12-inch pan and bake at 350 F until internal temperature reaches 165F. Or prepare these meals in a slow cooker on low for 4-6 hours. In the oven, chicken breasts take about 25 to 45 minutes depending on their thickness. Dark meat pieces may take a bit longer.

Basic BBQ Chicken

  • chicken
  • 1/2 cup ketchup
  • 1/4 cup water
  • 1/4 cup packed brown sugar
  • 3 tablespoons dry onion soup mix

Caribbean Chicken

  • chicken
  • 1 (8-ounce) can pineapple chunks with juice
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon nutmeg
  • 1/3 cup orange juice
  • 1/2 cup raisins

Lemon and Garlic Chicken

  • chicken
  • 3 cloves garlic, minced
  • 4 tablespoons olive oil
  • 2 tablespoons fresh chopped parsley
  • 3 tablespoons lemon juice
  • 1/4 teaspoon ground black pepper

Russian Chicken

  • 2/3 cup apricot preserves
  • 16 ounces Russian salad dressing
  • 2 packages dry onion soup mix

Sticky Chicken

  • 2 tablespoons vegetable oil
  •  1 tablespoon soy sauce
  • 3 tablespoons peanut butter (smooth or chunky)
  • 3 tablespoons ketchup

Cantonese Chicken

  • 1/2 cup ketchup
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 2 tablespoon lemon juice

Teriyaki Chicken

  • 1 clove garlic, minced
  • 1/3 cup soy sauce
  • 2 tablespoons rice wine
  • 1 1/2 tablespoons cider vinegar
  • 1 1/2 tablespoons brown sugar
  • 1 1/2 tablespoons minced ginger

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 black ground pepper
  • 1/2 teaspoon seasoning salt

Spicy Sweet Glazed Chicken

  • 2 teaspoons minced garlic
  • 2/3 cup apricot preserves
  • 1/3 cup soy sauce
  • 1/3 cup ketchup
  • 1 teaspoon Tabasco

Garlic Dijon Chicken

  • 2 cloves garlic minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 tablespoons Dijon-style mustard
  • 2 tablespoons lime juice (or lemon juice)

Honey Sesame Chicken

  • 1/2 cup chicken broth or water
  • 3 tablespoons sesame seeds
  • 3 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon ground black pepper
  • 2 cloves garlic, minced

Pepper Lime Chicken

  • 1/2 teaspoon lime zest
  • 2 cloves garlic, minced
  • 1/4 cup lime juice
  • 1 teaspoon ground black pepper
  • 1 tablespoon vegetable oil
  • 1 teaspoon dried basil
  • 1/4 teaspoon sea salt

You can find dozens of ideas and recipes for making your own spice blends, dressings and mixes in my handy booklet, Make Your Own Mixes. It’s available as an eBooklet to download for $3.99. To order either version: Visit the bookstore at www.DebtProofLiving.com.

 

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Please note: I reserve the right to delete comments that are offensive or off-topic.

  • Jeanna Huff

    We decided to call this “Amazing Chicken”, because as simple dinner plan, we think it’s amazing!

  • Douglas Anne

    Made the Caribbean chicken for the first time last night, using the slow cook function in my brand new Instant Pot. It was delicious and easy! I served it with buttered noodles and string beans. I printed your list or chicken recipes and stuck it right in the front of my copy of the Joy of Cooking. Thank you!!