No-Fuss Chicken Dump
A simple and flexible slow-cooker chicken dish perfect for busy weeknights, combining chicken, vegetables, and seasonings in a no-fuss style.
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.
Notes
Refrigerate leftovers within 2 hours of cooking. Store in airtight containers for up to 3–4 days. Freeze cooked portions for up to 3 months.