Six Dump Chicken Recipes

Dump Chicken

Dump chicken is one of my favorite freezer-friendly meals. It’s literally as easy as throwing in your favorite ingredients, adding your chicken, and freezing it! That’s what makes dump chicken recipes so awesome.
For the recipes below, I use about 4-6 chicken breasts. I prefer to buy whole chicken breasts, skin & cut them myself, but you can buy them ready to use. You can also use chicken hindquarters, especially if you plan on grilling them!

If you are making a lot of different kinds/batches, start by having your chicken cut and ready to save time. I get it ready and put it in the fridge until I am ready for it.  Some people start by putting their chicken in first, then mixing their ingredients in a bowl and pouring over.  I normally make 4-6 different types of dump chicken, so that would mean a lot more dishes!

Get out one gallon sized freezer bag per batch you plan to match and prelabel it. I do everything like an assembly line, so I will put each ingredient in every bag it goes in, then move on to the next.  It helps to have each recipe written down and near the bags, from my experience.

Once you have all your ingredients in the bag, except the chicken, zip it shut & either shake or squeeze it.  My kids LOVE to help with this stage. Just make sure you sealed the bags completely! Then, add your chicken and lay them flat in the freezer!  These all work great baked, grilled, or thrown in the crockpot!

To cook: Preheat your oven to 350 & bake for about 35-40 minutes (boneless, skinless chicken breasts – longer for hindquarters).

In the crockpot, cook for 6-8 hours on low or 3-4 hours on high. BLSL chicken breasts take about 6 hours in mine. The time will depend on how large of a crockpot you use and the size of your chicken pieces. I normally do it on high for the first few hours since I do mine from frozen & then switch to low.

On the grill, I’m not sure exactly how long to cook them since the men in our family normally take over :) Just make sure you check the internal temp!

Slow Cooker Chicken - Stickin Chicken Dump Recipe

 Stickin’ Chicken

  •  1/4 cup peanut butter
  • 2 Tbsp soy sauce
  • 1/4 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • salt & pepper to taste

White Wine Dump Chicken

Lemon & Herb Wine Chicken

  • 1 c white wine
  • 1/2 c olive oil
  • juice from 1/2 lemon
  • 1/2 lemon (thinly sliced)
  • 2 cloves garlic (minced)
  • 2 Tbsp parsley
  • 1 tsp basil, 1 tsp thyme
  • salt & pepper to taste

Dijon Slow Cooker Chicken Recipe

Dijon Chicken

  • 2 cloves garlic (minced)
  • 1/4 c Dijon Mustard
  • 2 Tbsp lime juice

Jam Chicken

Jam Dump Chicken

  • 3/4 c jam (blackberry, apricot, or strawberry)
  • 3/4 c ketchup
  • 1/4 c white vinegar
  • 2 tsp chili powder
  • 2 tsp Worcestershire sauce
  • dash of salt

Sorry I don’t have pics for these last two yet!

Caribbean Chicken

  • 1 can pineapple (chunks, tidbits, or crushed)
  • 1/2 c raisins
  • 1/3 c. orange juice
  • 1/4 c brown sugar

Cajun Chicken

  • 1/4 c bell pepper (diced)
  • 1/4 c chopped onion
  • 2 cloves garlic (minced)
  • 1 can diced tomatoes (drained)
  • 1 Tbsp olive oil
  • 2 tsp Worcestershire sauce
  • 1/2 tsp basil (dried)
  • salt & pepper to taste

Have you tried any of these Dump Chicken recipes yet?  What’s your favorite recipe?

Looking for more chicken recipes? Try one of my other delicious Slow Cooker Chicken Recipes!

Note: I’ve gotten a few nasty comments about the name “Dump Chicken”.  I didn’t come up with it – that was the name when I discovered the idea.  Most of these are really marinades (some of the recipes I have planned to share with you are complete meals in a bag so make sure you subscribe to my newsletter!), but when baking or slow cooking, you just DUMP the bag into your pan/crock.  The word dump means “To empty (material) out of a container”, hence the name of the recipes :)

Check out more !


  1. How long do you cook these meals in the crock pot and in the oven?

    • In the oven, bake them for about 35-40 minutes at 350 (boneless, skinless chicken breasts – longer for hindquarters).

      In the crockpot, cook for 6-8 hours on low or 3-4 hours on high. BLSL chicken breasts take about 6 hours in mine. The time will depend on how large of a crockpot you use and the size of your chicken pieces.

      • Thank you SO much!  I made the Stickin Chicken and it was SUPER good and very flavorful!  I have three others off this list in the freezer now and they all smell fantastic so far!  Can’t wait to try the rest.

  2. Hi Savanah! Do you put these in the slow cooker frozen, or defrosted? Thanks for your time.

    • We do them in the crockpot or on the grill from frozen. If I’m going to bake them, I throw the bag into the fridge in the morning to defrost a bit.

  3. Savanah: Thank you,these ALL sound wonderful ! I can’t wait to try these !! I love doing this when we go camping.

  4. I love easy. I am pinning this now!

  5. Hi, Savanah! So glad to have found you at the Thrifty Thursday link party. I’m a new follower. :)

    I love easy recipes like these! Pinned and tweeted!
    Blair recently posted…Chicken Bacon & Avocado Enchiladas + a $50 Visa Gift Card!

  6. So many great recipes. Pinning. Thank you!
    Elizabeth recently posted…One Thing You Can Do to Be More Grateful Today! Free Printable

  7. I’m always on the lookout for quick easy meals for busy weeknights and dump chicken fits the bill. Congrats, you’re featured this week at the Inspire Us Thursday Link Party on Organized 31.

  8. Thank you for this excellent collection of recipes. Pinning!
    Heather recently posted…Dear Thin-Skinned Blogger,

  9. Thank you for sharing… these dump recipes look so easy and sound so good! I am going to try them soon, just wondered if you happened to have a shopping list you could share for these? Thought I’d at least ask just in case you do! Thanks!

  10. These sound so yummy I think I am going to try the Stickin Chicken tomorrow night. I have a feeling the family will like it.
    Sarah Jestings recently posted…Nickelback here we come!

  11. Hi, new here and love your chicken recipes but can’t find a print button anywhere. What am I overlooking? These all sound like something I would like to try. My partner in freezer meals and I like to make one batch ahead of time as some we tried have not worked out so well. So we now split what we think we want to make at our next production and based on taste we will incorporate what we have made prior to our Sept cooking spree but If I write them down they are going to get lost in all the paperwork.

  12. I’m guessing the chicken should not be frozen when the “bag” is prepped. Rather, use “fresh” meat??

  13. I’ve had this pinned for ages and I’m finally giving it a try! Do you bake covered or uncovered?

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