It is called “dump chicken” because you dump the mix into a 1 gallon freezer baggie with the chicken and freeze it. Then when you want to eat it, you thaw it and cook it.

All the recipes can be made with 4-8 pieces of chicken (any pieces will do). To cook the chicken, thaw completely in the fridge, dump into a 9x 12 inch pan, bake 350 degrees until done. For boneless skinless breasts, it takes about 25-35 minutes. For chicken pieces, it runs closer to an hour. You can use your crock-pot for this too.

Dump Creole Chicken
1 Tablespoon olive oil
¼ cup chopped onion
¼ cup bell pepper, chopped
1 clove minced garlic
1 14ounce can chopped tomatoes, undrained
2 teaspoon Worcestershire sauce
2 teaspoon red wine vinegar
½ teaspoon dried basil
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon pepper sauce-optional

Dump Honey Glazed Chicken
¼ cup butter, melted
1/8 cup soy sauce
½ cup honey

Dump Honey Sesame Chicken
½ cup beer
3 Tablespoons sesame seeds
3 Tablespoons honey
2 Tablespoons Dijon mustard
½ teaspoon pepper
2 cloves crushed garlic

Dump Spice Sweet Glaze Chicken
2 teaspoons minced garlic
2/3 cups apricot preserved
1/3 cup soy sauce
1/3 cup ketchup
1 teaspoon Tabasco

Dump Sticky Chicky
2 Tablespoons oil
1 Tablespoon soy sauce
3 Tablespoons smooth peanut butter
3 Tablespoons ketchup

Dump Sweet and Spice Chicken
1 package taco seasoning
8 ounce apricot jam
12 ounce salsa