Chicken Dump Recipes
I’ve been making a version of this no-fuss chicken dump recipe for busy weeknights for years. It’s exactly what it sounds like: toss chicken, veggies, broth, and seasonings into a bag or slow cooker, then let time do the work. It’s forgiving, freezer-friendly, and ideal when you want a hearty meal without a long prep. If you enjoy dump-style comfort food, this approach pairs beautifully with a classic chicken dumpling soup recipe for colder nights.
Why you’ll love this dish
This recipe shines because it’s simple, flexible, and saves time without sacrificing flavor. Use boneless chicken breasts for leaner results or thighs for more forgiving, juicy meat. It’s perfect for:
- Weeknight dinners when you need dinner on the table with minimal hands-on work.
- Meal-prep and freezer cooking — assemble several bags ahead and freeze.
- Kid-friendly meals — familiar flavors and soft veggies are crowd-pleasers.
- Stretches of budget-conscious cooking — bulk up with rice or pasta.
“A lifesaver for busy parents — set it in the morning and dinner’s ready when everyone gets home.” — a longtime home cook
You can also explore a different comfort-food spin if you want dessert after dinner: try this one-bowl dump cake for a sweet finish.
Step-by-step overview
Before you open a bag of frozen vegetables or your spice drawer, here’s the simple flow so you know what to expect:
- Combine raw chicken and chopped vegetables in a large bowl.
- Pour in broth and add seasonings; toss to coat.
- Divide into freezer bags for later or transfer directly to the slow cooker.
- Cook low and slow (6–8 hours in the slow cooker) or bake from thawed in a 350°F oven until the chicken reaches a safe internal temperature.
This quick roadmap makes the full instructions easier to follow and helps set cooking expectations.
What you’ll need
- 2–3 lbs boneless chicken (breasts or thighs), cut into large chunks or left whole
- 3–4 cups mixed vegetables (carrots, peas, bell peppers, green beans, corn — fresh or frozen)
- 2–3 cups chicken or vegetable broth (use low-sodium if you’ll add salt later)
- Seasonings: 1–2 tsp salt, 1/2–1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme or Italian seasoning (adjust to taste)
- Optional: 1–2 cups cooked rice or pasta to serve with or to add into the slow cooker during the final 30–60 minutes for a one-pot meal
Notes and substitutions:
- Swap turkey or tofu for a poultry-free option; reduce cooking time for thin tofu slices.
- Use bone-in pieces if you prefer more flavor, but add extra cook time and remove bones before serving.
- For a creamy version, stir in a cup of cream or a can of condensed soup in the last hour.
How to prepare it
- Trim and prepare the chicken: pat dry and cut into even pieces if using breasts or thighs. Uniform pieces cook more evenly.
- Chop any fresh vegetables into bite-sized pieces. If using frozen vegetables, you can add them straight from the bag.
- Season the chicken and toss with vegetables in a large bowl so every piece gets coated.
- Pour in the broth so there’s enough liquid to prevent drying — roughly enough to come up about 1/2 inch around the ingredients.
- Portion into freezer bags (press out excess air) for future meals or transfer to a slow cooker insert if cooking now.
How to prepare it (Directions)
- Place chicken and vegetables in a large mixing bowl and stir to combine.
- Add the broth and all seasonings, then toss until everything is evenly coated. Taste a small spoonful of the broth and adjust salt or pepper if needed.
- Divide the mixture into freezer-ready quart or gallon bags if prepping ahead; label with date and contents. For immediate cooking, transfer to the slow cooker.
- Slow cooker method: Cook on LOW for 6–8 hours, or on HIGH for 3–4 hours. Chicken should reach an internal temperature of 165°F (74°C).
- Oven method (from thawed): Transfer to a baking dish, cover with foil, and bake at 350°F for 30–40 minutes, or until the chicken is cooked through and juices run clear. If you added rice or pasta, check doneness and stir halfway through.
- If you used frozen bags: thaw overnight in the refrigerator before cooking, or run under cool water to speed-thaw and then transfer to the slow cooker.
Best ways to enjoy it
- Serve over steamed rice, buttered egg noodles, or cooked quinoa for a filling bowl.
- Spoon into warmed biscuit halves for a quick pot-pie–style sandwich.
- For a lighter meal, serve with a side salad and crusty bread to soak up the broth.
- Garnish with fresh herbs (parsley, cilantro, or chives) and a squeeze of lemon for brightness.
- For a creamier finish, stir in a splash of heavy cream or a dollop of Greek yogurt just before serving.
Storage and reheating tips
- Refrigerate leftovers within 2 hours of cooking. Store in airtight containers for up to 3–4 days.
- Freeze cooked portions up to 3 months. Cool completely before sealing. Reheat from frozen in a covered dish in a 350°F oven until steaming, or thaw overnight and rewarm on the stove or slow cooker.
- When reheating, make sure all pieces reach at least 165°F to ensure safety.
- If you stored raw frozen assembled bags, use within 3 months and thaw in the refrigerator before cooking.
Pro chef tips
- Use thighs if you want more forgiving results — they stay juicier than breasts when cooked long.
- Don’t overfill freezer bags; leave a little room for liquid expansion.
- If you plan to add rice or pasta to the slow cooker, add it during the last 45–60 minutes to avoid a mushy texture.
- Taste the broth before adding salt — many broths are sodium-rich and need less.
- Batch-assemble bags on a sheet pan, freeze flat, then stack to save space and speed thawing.
Try this flavor-forward take when you want tropical-sweet notes — the brown sugar pineapple chicken idea gives a similar dump-and-go convenience with a sweet-savory profile.
Creative twists
- Mediterranean: add olives, sun-dried tomatoes, oregano, and finish with feta.
- Tex-Mex: use corn, black beans, taco seasoning, and serve with tortillas and avocado.
- Creamy herb: stir in cream cheese and fresh dill at the end for a rich sauce.
- Curry: swap the seasoning for curry powder and add coconut milk instead of broth.
- Vegetarian: replace chicken with hearty mushrooms and extra firm tofu; cook shorter to avoid overcooking.
For another comforting, pot-style comfort food idea that uses the same “dump” mindset, take inspiration from this second take on dumpling-style chicken dishes: a similar chicken dumpling soup.
Your questions answered
Q: How long does it take to prep and cook?
A: Active prep is about 10–20 minutes (mostly chopping). Slow cooker time is 6–8 hours on low. Oven bake from thawed is 30–40 minutes.
Q: Can I freeze the mixture raw?
A: Yes — assemble in freezer bags and freeze for up to 3 months. Thaw in the refrigerator overnight before cooking, or thaw under cool running water if in a hurry.
Q: Is it safe to add rice or pasta before freezing?
A: It’s better to freeze without rice or pasta. Add those when cooking or during the final hour to avoid soggy results and texture changes after freezing.
Q: What internal temperature should the chicken reach?
A: Cook until the thickest part of the chicken reaches 165°F (74°C) with an instant-read thermometer.
Q: Can I make this low-sodium or gluten-free?
A: Yes — use low-sodium broth and gluten-free seasoning blends or tamari in place of soy sauce if adding Asian flavors.
Conclusion
This chicken dump approach is a practical, flexible method for busy cooks who still want real, homemade meals. For more inspiration and different dump-style chicken recipes, see the 5 Chicken Dump Recipes collection. If you’re curious about a pot-pie–inspired dump version, the Dump Chicken Pot Pie recipe at The Kitchn is a great reference.
No-Fuss Chicken Dump
Ingredients
Main Ingredients
- 2-3 lbs boneless chicken (breasts or thighs), cut into large chunks or left whole Use thighs for juicier results.
- 3-4 cups mixed vegetables (carrots, peas, bell peppers, green beans, corn — fresh or frozen) Feel free to use frozen vegetables.
- 2-3 cups chicken or vegetable broth Use low-sodium if adding salt later.
Seasonings
- 1-2 tsp salt Adjust to taste.
- 1/2-1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme or Italian seasoning Adjust to taste.
Optional Additions
- 1-2 cups cooked rice or pasta Add during the final 30–60 minutes for a one-pot meal.
Instructions
Preparation
- Trim and prepare the chicken: pat dry and cut into even pieces if using breasts or thighs.
- Chop any fresh vegetables into bite-sized pieces.
- Season the chicken and toss with vegetables in a large bowl so every piece gets coated.
- Pour in the broth to ensure enough liquid to prevent drying.
- Portion into freezer bags or transfer to a slow cooker for immediate cooking.
Cooking
- Slow cooker method: Cook on LOW for 6–8 hours or on HIGH for 3–4 hours.
- Oven method (from thawed): Transfer to a baking dish, cover with foil, and bake at 350°F for 30–40 minutes, or until the chicken is cooked through.
Serving
- Serve over steamed rice, buttered egg noodles, or cooked quinoa.
- For a lighter meal, serve with a side salad and crusty bread.
