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chicken

5 More Chicken Dump Recipes

More Chicken Dump Recipes - 10 more meals in an hour!

By Sharla Kostelyk

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Making freezer meals is always a productive use of my time, but it’s when I make chicken dump recipes that I feel the most accomplished because I am able to make so many meals in such a short period of time. I call them “dump recipes” because I dump all the ingredients into the bags, seal them up, freeze them, and then on the day I want to cook them, I take them out, thaw them, and then dump them into a baking dish or crockpot. They couldn’t be simpler.

These time-saving recipes are just a sample of the ones found in my ebook, Chicken Dump Recipes.

More Chicken Dump Recipes - 10 more meals in an hour!

The last time I found myself with some spare time on my hands (with 7 kids, believe me, I rarely have extra time!), I decided to assemble twenty chicken dump meals. I put together 10 in the morning and 10 in the afternoon by doubling five recipes each time. In my morning session, I made Chicken Hurry, Caribbean Chicken, Lemon and Garlic Chicken, Sticky Chicken, and Cantonese Chicken.

5 Chicken Dump Recipes Later that afternoon, I got ready to make the next ten meals by getting everything that I needed out. The key to successful chicken dump meals is having all your ingredients out before you start assembling. This saves time and frustration!

You can also purchase Chicken Dump Recipes which includes 25 recipes, printable grocery lists, and printable labels.

Before I get into the recipes and instructions, I thought I would address a concern that came up when I published the first set of chicken dump recipes. Because of the popularity of the recipes (more than 2 million people read that article in its first month!), there was a lot of discussion about them on social media and the biggest issue seemed to be with some of the recipes having sugar in them. When you read the recipes below, you will find that this second set also has some recipes that have ingredients that have sugar. I can’t help but laugh when I think of how people will react to one of these recipes calls for maple syrup! Here is my response to all the concern about the sugar included in some of the recipes:

It’s true that if you are on a sugar-free diet, these may not be the recipes for you. I want to make a difference for busy families, busy moms, busy women. I want to see people eating as a family around the kitchen table instead of eating on the run or eating fast food in a vehicle. When paired with a salad or vegetables as a side dish, these recipes (even the ones that contain sugar) are going to be healthier than eating fast food.

The moms who are cooking frozen pizzas or chicken nuggets and fries because it’s all that they have time for are the ones I am reaching out to with these recipes. By taking an hour on a Sunday afternoon or in an evening after the kids have gone to bed to prepare these meals, you can have healthier (note that I did not say the healthiest!) meals that your whole family can enjoy. The bulk of the work will be done already so that you can relax at the end of the day and actually have time to talk while you eat dinner together.

And since I’m still a recovering people-pleaser, I am working on trying out healthier dump-style recipes. I will be publishing ground beef dump recipes and healthier dump recipes in the coming months so watch for those! More Chicken Dump Recipes

Steps to making Chicken Dump Meals:

  1. Get out all ingredients.
  2. Label resealable freezer bags (you can use a permanent marker or print labels to stick on) with the name and cooking instructions.
  3.  Prop the bottom of the bags and fold over the top so that they will stay open.
  4. Add chicken into each bag. You can use boneless, skinless thighs or breasts.
  5. Once the chicken is in all of the bags, dump the ingredients for the recipe into the bag.
  6. When all the ingredients are in each bag, remove the excess air, seal the bags, lay flat, and freeze.

Teriyaki Chicken

  • 3-5 boneless, skinless chicken breasts or 8-10 boneless, skinless chicken thighs
  • 1/3 cup honey, melted
  • 3 tbsp. soya sauce**
  • 1 tsp. fresh ginger, grated
  • 1-2 garlic cloves, minced

Cooking instructions:

Thaw. Bake at 350° for an hour or in the crockpot on low for 4-6 hours. **if you are making these gluten-free, be sure to use gluten-free soya sauce.

Lemon Mustard Chicken

  • 3-5 boneless, skinless chicken breasts or 8-10 boneless, skinless chicken thighs
  • 1 Tbsp. olive oil
  • 1 Tbsp. dijon mustard
  • 1 Tbsp. lemon juice
  • 2 tsp. lemon pepper
  • 1 tsp. Italian seasoning
  • 1/4 tsp. cayenne pepper

Cooking instructions:

Thaw. Bake at 350° for an hour, covered, uncover last ten minutes, or in the crockpot on low for 4-6 hours.

French Canadian Chicken

  • 3-5 boneless, skinless chicken breasts or 8-10 boneless, skinless chicken thighs
  • 1/2 cup maple syrup
  • 3 Tbsp. cider vinegar
  • 3 garlic cloves, minced
  • 3 Tbsp. soya sauce**
  • 3 tsp. freshly grated ginger
  • 1 tsp. pepper

Cooking instructions:

Thaw. Bake in the crockpot on low for 4-6 hours or bake at 350° for an hour, covered, uncovering for the last 15 minutes. **if you are making these gluten-free, be sure to use gluten-free soya sauce.

Pepper Lime Chicken

  • 3-5 boneless, skinless chicken breasts or 8-10 boneless, skinless chicken thighs
  • 3 garlic cloves, minced
  • 1/4 cup lime juice
  • 1 tsp. lime zest
  • 1 tsp. thyme
  • 1/2 tsp. pepper
  • 1/4 tsp. salt
  • 2 tsp. olive oil

Cooking instructions:

Thaw. Bake at 350° for an hour, covered or in the crockpot on low for 4-6 hours.

Cindy’s Chicken

  • 3-5 boneless, skinless chicken breasts or 8-10 boneless, skinless chicken thighs
  • one bottle of Russian salad dressing (don’t use Creamy Russian dressing. If you can’t find this, you can substitute with Catalina dressing)
  • 1 1/4 cups apricot jam
  • 3 Tbsp. dry onion soup mix* *I use an MSG-free, gluten-free dry onion soup mix.

Cooking instructions:

Thaw. Bake at 350° for an hour, covered or in the crockpot on low for 4-6 hours.

Notes:

  • Each recipe listed is to make one bag. To make 2 bags, you will need to double both the chicken and the other ingredients.
  • The recipes work best with 3-5 chicken breasts or 8-10 thighs per bag. If you are adding a lot more or a lot less chicken, you may need to adjust the recipes accordingly.
  • If you plan the meals so that they have some common ingredients, it saves even more money.
  • All these recipes can be made gluten-free by following the notes indicated.
  • I heard from a reader who suggested using slow cooker liners. I had never heard of such a thing, but it sounds like a way to save even more time because it eliminates the cleanup of the crockpot.
  • Don’t forget to check out the first 5 Chicken Dump Recipes!

To get the Chicken Dump recipes listed here along with a free printable shopping list and labels, sign up for our emails.

Buy my Chicken Dump Recipes book which includes 25 recipes divided into 5 plans. Each plan comes with printable grocery lists and printable labels. Read the list of included recipes.

You can also purchase both the Beef Dump Recipes and Chicken Dump Recipes together for more meal options and savings!

5 Chicken Dump Recipes
Print
Teriyaki Chicken
Course: Main Course
Keyword: chicken, Teriyaki
Servings: 6
: 253 kcal
Ingredients
  • 3-5 boneless skinless chicken breasts or 8-10 boneless, skinless chicken thighs
  • 1/3 cup honey melted
  • 3 tbsp. soya sauce**
  • 1 tsp. fresh ginger grated
  • 1-2 garlic cloves minced
Instructions
  1. Thaw.

  2. Bake at 350° for an hour or in the crockpot on low for 4-6 hours. 

    **if you are making these gluten-free, be sure to use gluten-free soya sauce.

Print
Lemon Mustard Chicken
Course: Main Course
Keyword: chicken, lemon, mustard
Servings: 6
: 218 kcal
Ingredients
  • 3-5 boneless skinless chicken breasts or 8-10 boneless, skinless chicken thighs
  • 1 Tbsp. olive oil
  • 1 Tbsp. dijon mustard
  • 1 Tbsp. lemon juice
  • 2 tsp. lemon pepper
  • 1 tsp. Italian seasoning
  • 1/4 tsp. cayenne pepper
Instructions
  1. Thaw.

  2. Bake at 350° for an hour, covered, uncover last ten minutes, or in the crockpot on low for 4-6 hours.

More Chicken Dump Recipes
Print
French Canadian Chicken
Course: Main Course
Cuisine: French
Keyword: chicken
Servings: 6
: 268 kcal
Ingredients
  • 3-5 boneless skinless chicken breasts or 8-10 boneless, skinless chicken thighs
  • 1/2 cup maple syrup
  • 3 Tbsp. cider vinegar
  • 3 garlic cloves minced
  • 3 Tbsp. soya sauce**
  • 3 tsp. freshly grated ginger
  • 1 tsp. pepper
Instructions
  1. Thaw.

  2. Bake in the crockpot on low for 4-6 hours or bake at 350° for an hour, covered, uncovering for the last 15 minutes. 

    **if you are making these gluten-free, be sure to use gluten-free soya sauce.

More Chicken Dump Recipes
Print
Pepper Lime Chicken
Course: Main Course
Keyword: chicken, lime, pepper
Servings: 6
: 206 kcal
Ingredients
  • 3-5 boneless skinless chicken breasts or 8-10 boneless, skinless chicken thighs
  • 3 garlic cloves minced
  • 1/4 cup lime juice
  • 1 tsp. lime zest
  • 1 tsp. thyme
  • 1/2 tsp. pepper
  • 1/4 tsp. salt
  • 2 tsp. olive oil
Instructions
  1. Thaw.

  2. Bake at 350° for an hour, covered or in the crockpot on low for 4-6 hours.

More Chicken Dump Recipes
Print
Cindy's Chicken
Course: Main Course
Keyword: chicken
Servings: 6
: 367 kcal
Ingredients
  • 3-5 chicken breasts or 8-10 thighs boneless, skinless
  • 1 bottle Russian salad dressing  (don't use Creamy Russian dressing. If you can't find this, you can substitute it with Catalina dressing)
  • 1 1/4 cups apricot jam
  • 3 Tbsp. dry onion soup mix*
Instructions
  1. Thaw.

  2. Bake at 350° for an hour, covered or in the crockpot on low for 4-6 hours.

Recipe Notes

*I use an MSG-free, gluten-free dry onion soup mix. Each recipe listed is to make one bag. To make 2 bags, you will need to double both the chicken and the other ingredients. The recipes work best with 3-5 chicken breasts or 8-10 thighs per bag. If you are adding a lot more or a lot less chicken, you may need to adjust the recipes accordingly. If you plan the meals so that they have some common ingredients, it saves even more money. All these recipes can be made gluten-free by following the notes indicated. I heard from a reader who suggested using slow cooker liners. I had never heard of such a thing, but it sounds like a way to save even more time because it eliminates the cleanup of the crockpot.

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Filed Under: Cooking in the Chaos, Freezer Meals, Gluten Free Freezer Meals Tagged With: chicken, Cindy's, French Canadian, lemon mustard, pepper lime, teriyaki

5 Chicken Dump Recipes

Chicken Dump Recipes - 10 meals in one hour!

By Sharla Kostelyk

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Usually, when I make freezer meals, I make a variety of different things including casseroles and various meat and seafood dishes. This method works well when I have a lot of time and have prepared ahead of time. But when I just want to throw some meals together quickly and don’t want to spend hours planning and shopping for ingredients, I make chicken dump recipes. Most of them can be cooked in the crockpot which saves even more time!

These time-saving recipes are just a sample of the ones I have in my ebook, Chicken Dump Recipes.

Chicken Dump Recipes - 10 meals in one hour!Chicken dump recipes are fast to make and they often include ingredients that I already have in the house. They are perfect to make if I happen to find some spare time. These dump dinner recipes are perfect for freezing and make a wonderful gift for someone who has just had a baby, is experiencing an illness, or going through a hard time.

To get the recipes in this article along with free printable labels and full shopping lists, sign up here.

Last week, I had some appointments booked for Wednesday but then found out that my sitter for that day couldn’t make it. I had to cancel my appointments and found myself with sort of an extra day. I went on Tuesday and bought a lot of chicken and Wednesday made two sets of ten chicken meals. Since each session took me about an hour so, subsequently  I had 20 meals made in two hours!

In my morning chicken dump session, I made Chicken Hurry, Caribbean Chicken, Lemon and Garlic Chicken, Sticky Chicken, and Cantonese Chicken. I made two of each of the five recipes, therefore, I had ten meals in one hour. In the afternoon, I made Teriyaki Chicken, French Canadian Chicken, Cindy’s Chicken, Pepper Lime Chicken, and Lemon Mustard Chicken.

It is such a feeling of accomplishment to look in your freezer and see so many meals ready for busy weeknight dinners!

More Chicken Dump Recipes

For all of my chicken dump recipes, printable grocery lists, and printable labels, you can purchase my Chicken Dump Recipes. You can read more about it here.

You asked and it is now available! Beef Dump Recipes!

You also have the option to purchase all the chicken dump recipes and beef dump recipes together at a saving!

The key to successful chicken dump meals is having all your ingredients out before you start assembling. This saves time and aggravation!

Steps to making Chicken Dump Meals:

  1. Get out all ingredients.
  2. Label resealable freezer bags (you can use a permanent marker or print labels to stick on) with the name and cooking instructions.
  3.  Press the bottom of the bags to lay flat and then fold over the top in order to keep them open.
  4. Add chicken into each bag. You can use boneless, skinless thighs or breasts.
  5. After the chicken is in all of the bags then you dump the remaining ingredients into the bag.
  6. After all the ingredients are in each bag, you then remove the excess air, seal the bags, lay flat, and freeze.

5 Chicken Dump Recipes

Chicken Hurry

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

*I use an MSG-free, gluten-free dry onion soup mix

Cooking instructions:

Thaw. Bake at 350° for an hour or in the crockpot on low for 4-6 hours.

Caribbean Chicken

  • chicken
  • 8 oz. can pineapple chunks with juice
  • 1/4 cup packed brown sugar
  • 1/2 tsp. nutmeg
  • 1/3 cup orange juice
  • 1/2 cup raisins

Cooking instructions:

Thaw. Bake at 350° for an hour or in the crockpot on low for 4-6 hours.

Lemon and Garlic Chicken

  • chicken
  • 2-3 cloves of garlic, minced
  • 4 Tbsp. of olive oil
  • 2 Tbsp. fresh chopped parsley
  • 3 Tbsp. lemon juice
  • 1/4 tsp. pepper

Cooking instructions:

Thaw. Bake at 350° for 45-55 minutes or in the crockpot on low for 4-6 hours.

Sticky Chicken

  • chicken
  • 2 Tbsp. vegetable oil
  • 1 Tbsp. soy sauce**
  • 3 Tbsp. peanut butter
  • 3 Tbsp. ketchup

Cooking instructions:

Thaw. Bake at 350° for 45-55 minutes. **if you are making these gluten-free, be sure to use gluten-free soy sauce

Cantonese Chicken

  • chicken
  • 1/2 cup ketchup
  • 1/4 cup melted honey
  • 1/4 cup soy sauce**
  • 2 Tbsp. lemon juice

Cooking instructions:

Thaw. Bake at 350° for one hour or in the crockpot on low for 4-6 hours.

Notes:

  • The recipes work best with 3-5 chicken breasts or 8-10 thighs per bag. If you use a lot more or a lot less chicken, you will then need to adjust the recipes accordingly.
  • Plan the meals so that they have some common ingredients, which saves even more money, given that there is less waste.
  • All dump dinner recipes can be made gluten-free as long as you follow the notes indicated.
  • I heard from a reader who suggested using slow cooker liners. I had never heard of such a thing, however, given that it eliminates the cleanup of the crockpot, these are another time-saving strategy.
  • Don’t forget to check out the other chicken dump recipes for even more options!

To get the recipes in this article along with free printable labels and the shopping lists, simply sign up here.

Buy my Chicken Dump Recipes book which includes 25 recipes divided into 5 plans. Each plan comes with printable grocery lists and printable labels. Read the list of included recipes.

You can also purchase both the Beef Dump Recipes and Chicken Dump Recipes together for more meal options and savings!

spinach and baby tomatoes next to a bed of rice topped with chicken
Print
Chicken Hurry
Prep Time
5 mins
Cook Time
2 hrs
 
Course: Main Course
Keyword: chicken
Servings: 6
: 255 kcal
Ingredients
  • chicken
  • 1/2 cup ketchup
  • 1/4 cup water
  • 1/4 cup packed brown sugar
  • 3 Tbsp. dry onion soup mix*
Instructions
Assembly instructions:
  1. Place all ingredients into a large resealable freezer bag. Remove the excess air, seal, and freeze.

Cooking instructions:
  1. Thaw.

  2. Bake at 350° for an hour or in the crockpot on low for 4-6 hours.

Recipe Notes

*I use an MSG-free, gluten-free dry onion soup mix

5 Chicken Dump Recipes
Print
Caribbean Chicken
Prep Time
5 mins
Cook Time
4 hrs
 
Course: Main Course
Cuisine: Caribbean
Keyword: Caribbean, chicken
Servings: 6
: 295 kcal
Ingredients
  • chicken
  • 1 can 8 oz pineapple chunks with juice
  • 1/4 cup packed brown sugar
  • 1/2 tsp. nutmeg
  • 1/3 cup orange juice
  • 1/2 cup raisins
Instructions
Assembly instructions:
  1. Place chicken and all other ingredients in a large resealable freezer bag. Remove excess air, seal, and freeze.

Cooking instructions:
  1. Thaw.

  2. Bake at 350° for an hour or in the crockpot on low for 4-6 hours.

Print
Lemon and Garlic Chicken
Prep Time
5 mins
Cook Time
4 hrs
 
Course: Main Course
Keyword: chicken, garlic, lemon
Servings: 6
: 280 kcal
Ingredients
  • chicken
  • 2-3 cloves garlic minced
  • 4 Tbsp. olive oil
  • 2 Tbsp. fresh parsley chopped
  • 3 Tbsp. lemon juice
  • 1/4 tsp. pepper
Instructions
Assembly instructions:
  1. Add the ingredients into a large resealable freezer bag. Remove the excess air, seal, and freeze.

Cooking instructions:
  1. Thaw.

  2. Bake at 350° for 45-55 minutes or in the crockpot on low for 4-6 hours.

two chicken breasts on top of a bed of rice
Print
Sticky Chicken
Prep Time
5 mins
Cook Time
45 mins
 
Course: Main Course
Cuisine: Cantonese
Keyword: Cantonese, chicken
Servings: 6
: 264 kcal
Ingredients
  • chicken
  • 2 Tbsp. vegetable oil
  • 1 Tbsp. soy sauce**
  • 3 Tbsp. peanut butter
  • 3 Tbsp. ketchup
Instructions
Assembly instructions:
  1. Add all ingredients to a large resealable (gallon sized) freezer bag. Remove excess air, seal, and freeze.

Cooking instructions:
  1. Thaw.

  2. Bake at 350° for 45-55 minutes. 

Recipe Notes

**if you are making these gluten-free, be sure to use gluten-free soy sauce

5 Chicken Dump Recipes
Print
Cantonese Chicken
Prep Time
5 mins
Cook Time
1 hr
 
Ingredients
  • chicken
  • 1/2 cup ketchup
  • 1/4 cup melted honey
  • 1/4 cup soy sauce**
  • 2 Tbsp. lemon juice
Instructions
Assembly instructions:
  1. Place the chicken and other ingredients to a large resealable freezer bag. Remove excess air, seal, and freeze.

Cooking instructions:
  1. Thaw.

  2. Bake at 350° for one hour or in the crock pot on low for 4-6 hours.

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Filed Under: Cooking in the Chaos, Freezer Meals, Gluten Free Freezer Meals Tagged With: Cantonese, Caribbean, chicken, garlic, lemon, sticky

From Freezer to Crock Pot Chicken Taco Soup

By Sharla Kostelyk

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This crockpot soup is one of my favorite freezer meal recipes. It has healthy ingredients and the flavor is one that will have you craving more. In a busy family like ours, having delicious meals that can go from the freezer to the crockpot saves a lot of time and money. When I make this recipe, I made it two or four at a time and then freeze. I love having these on hand!

From Freezer to Crock Pot Chicken Taco Soup #chickentacosoup #freezermeals #freezertocrockpot #tacosoupMy neighbor Christie and I held another marathon freezer meal session last week and when we were planning it. This recipe was one of our “must-makes”. I am planning to take this soup camping with us. Bringing freezer meals will cut down on the amount of work that I have to do while on vacation. I’m planning on bringing our crockpot along so this will be an easy day of cooking for me!

I have to admit that not all of these made it to the freezer in the last batch. It’s just such a good recipe that I put one batch in the slow cooker the day after making freezer meals. We all thoroughly enjoyed it!

So as not to confuse you, I am giving the recipe to make one meal. However, you can double or triple or quadruple it as you need.

Chicken Taco Soup Recipe:

  • 1 cup chopped onion
  • 14 oz. can chili style beans
  • 19 oz. can black beans, drained and rinsed
  • 15 oz. can kernel corn, drained
  • 8 oz. can tomato sauce *
  • 1 can of beer (be sure to use gluten-free beer if you are wanting this to be gluten-free)
  • 14 oz. can diced tomatoes
  • 4.5 oz. can diced chilies
  • 2 tsp. taco seasoning (note: some store-bought taco seasoning contains gluten so I make my own)
  • 3 skinless, boneless chicken breasts

optional: tortilla chips or strips, sour cream, shredded cheese, green onions for serving

*for our freezer meals, I actually buy a ginormous can of tomato sauce (over 100 oz.) and measure it out for each recipe. This saves a lot of money and it cuts down on time because I’m not having to open each individual can.

Place all ingredients in a large resealable freezer bag. Remove excess air and seal. Freeze.

For a soupier Chicken Taco Soup, you can add a tetrapak of chicken broth on the day of cooking. Without the chicken broth, it is thick enough for my kids to spoon this into tortillas and top with cheese. They love eating it that way.

On cooking day, thaw and cook the taco soup on low in crockpot for 4-7 hours (depending on your slow cooker). You can add the chicken broth to this step if desired. Shred the chicken breasts before serving.

Serve the individual bowls of soup with these topping ideas: sour cream, tortilla chips, sliced green onion, and grated cheese, or eat it as is.

Bowl of Chicken Taco Soup, topped with sour cream and tortilla chips

To make this recipe gluten-free:

Most of the ingredients in this recipe are gluten-free. The only ones to be careful of are the chili-style beans (read the labels and select one that does not have any fillers that may contain gluten), the can of beer, and the taco seasoning. For the taco seasoning, you can either make your own (which probably tastes best anyway) or buy one that is a gluten-free blend.

(thanks to a very astute reader who caught that I had originally forgotten to note that beer can contain gluten!)

If you are looking for other recipes that can go from the freezer to the crockpot, you can find 24 other time-saving recipes in my ebook Chicken Dump Recipes.

Chicken Dump Recipes ad

This Chicken Taco Soup recipe is included in my Slow Cooker Freezer Meal Plan which includes printable shopping lists, prep lists, recipes, and printable labels. You will love having the guesswork taken out of dinner!

slow-cooker-meal-plan-ad-template

Print
Chicken Taco Soup Recipe
*for our freezer meals, I actually buy a ginormous can of tomato sauce (over 100 oz.) and measure it out for each recipe. This saves a lot of money and it cuts down on time because I'm not having to open each individual can.
Course: Main Course, Soup
Keyword: chicken, soup, taco
Servings: 6
: 429 kcal
Ingredients
  • 1  cup chopped onion
  • 1 x 14 oz. can chili style beans
  • 1 x 19 oz. can black beans drained and rinsed
  • 1 x 15 oz. can kernel corn drained
  • 1 x 8 oz. can tomato sauce *
  • 1 can of beer be sure to use gluten-free beer if you are wanting this to be gluten-free
  • 1 x 14 oz. can diced tomatoes
  • 1 x 4.5 oz. can diced chilies
  • 2 tsp. taco seasoning note: some store-bought taco seasoning contains gluten so I make my own
  • 3 chicken breasts skinless, boneless
  • optional: tortilla chips or strips sour cream, shredded cheese, green onions for serving
Instructions
  1. Place all ingredients in a large resealable freezer bag. Remove excess air and seal. Freeze.

  2. Thaw. Heat in a stovetop pot or in the crockpot. Shred the chicken before serving.

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Filed Under: Cooking in the Chaos, Freezer Meals, Gluten Free, Gluten Free Freezer Meals Tagged With: chicken, soup, taco

From Freezer to Crockpot (and Gluten Free!)

Save time and money with these recipes (+ they're gluten free!)

By Sharla Kostelyk

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Making freezer meals saves you money and using your crockpot saves time. Combine the two for the best savings of all!

Save time and money with these recipes (and they're gluten free!) #freezermeals #glutenfree

I’m a big fan of freezer meals. They save money, time and best of all, eliminate that daily quandary of figuring out what to make for supper. If you are new to making freezer meals, you can learn how to easily plan, prepare and execute making freezer meals for an entire month (or two) in just one day or for a week in just one hour (click this link —>Freezer Meals 101).

I’m also a fan of my crockpot. With 7 kids, anything that makes life easier is good in my books! It is so nice to come home after doing appointments all day to walk in the door to smell supper cooking.

Combining freezer meals and my crockpot is the ultimate in time management for me. When making freezer meals, I always make at least half of the recipes ones that are compatible with crockpot cooking.

If you are looking specifically for the meals to be gluten-free, I have a guide for converting freezer meal recipes to gluten-free freezer meals.

12 freezer meal recipes for the crockpot:

Crockpot Chicken Recipes:

Sweet and Sour Chicken (gluten-free) This freezer to crockpot meal from The Nourishing Home looks delectable!

Sweet and Sour Chicken

Chicken Tacos (gluten-free if gluten-free taco seasoning is used or made) This recipe from Sidetracked Sarah is made even easier because she uses rotisserie chicken.

Chicken Tacos

Hawaiian Chicken (gluten-free if gluten-free soy sauce is used) This dump in a bag, freeze, thaw, and throw in the crockpot meal from Meet Penny is great for a busy day.

Hawaiian Chicken Crockpot Freezer Meal

Better Than It Sounds Prune and Olive Chicken (gluten-free)

Better Than it Sounds Prune & Olive Chicken - yes, really!Crockpot Soup Recipes:

Vegetable Pesto Minestrone (gluten-free) This minestrone soup has a very unique flavor from the pesto and from the wine. Delicious!

Vegetable Pesto Minestrone (Gluten Free Freezer Meal Series at The Chaos and The Clutter)Stuffed Bell Pepper Soup (gluten-free) This recipe from Meet Penny sounds delicious and is chock full of healthy ingredients.

Stuffed Bell Pepper SoupBeef Vegetable Soup from Sidetracked Sarah (gluten-free)

beef vegetable soup

Crockpot Beef Recipes:

Sloppy Joes (gluten-free) Sloppy Joes are such a comfort meal in our house, especially in wintertime.

Sloppy Joes (Gluten Free Freezer Meal Series at The Chaos and The Clutter)Mexican Casserole (gluten-free if gluten-free taco seasoning is used or made) This family meal is from Sidetracked Sarah and can go from the freezer to a skillet or to the crockpot.

Mexican CasseroleFrench Stew (gluten-free if gluten-free bread crumbs are substituted) Sidetracked Sarah’s husband loves this meal. Maybe yours will too!

French Stew

Other Freezer Meal Recipes:

Pork & Peppers Crock Pot Bag (gluten-free if gluten-free Worcestershire sauce is used) Another simple weeknight meal from Meet Penny.

Pork & Peppers Crock Pot Meal

Cuban Black Beans (gluten-free) This is an inexpensive family meal from Frugal Family Favourites.

Cuban Black BeansMake 10 meals in one hour using the system in my Chicken and Beef Dump Recipes books or try out my Gluten-Free Freezer Meal Menu Plan.

 

 

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Better Than it Sounds Prune & Olive Chicken

crock pot prune & olive chicken (really, it's better than it sounds!)

By Sharla Kostelyk

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I am well aware that it is going to be an uphill battle to get my readers to want to make this recipe at home because, well, it’s called Prune & Olive Chicken! I know this because it took some real convincing to get my family to eat this the first time I served it!

I had to enforce the one-bite rule, even with myself because I was a bit skeptical as well, but my kids were asking for seconds and The Husband was saying “who knew I would eat prunes…and like them?!”.

Better Than it Sounds Prune & Olive Chicken - yes, really!

This crockpot meal can be made as a freezer meal and is gluten-free. If making it as a freezer meal, I suggest doubling or tripling it and placing each meal into a resealable freezer bag, taking out the excess air, and storing it flat in the freezer until ready to use. On the day you use it, thaw it, and then heat it in the slow cooker.

Prune & Olive Chicken

Combine:

  • 2 pounds of boneless, skinless chicken breasts (or thighs)
  • 2 bay leaves
  • 3 minced garlic cloves
  • 2/3 cup pitted prunes, sliced in half
  • 5 oz. sliced black olives*
  • 1/4 cup capers
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 Tablespoons dried oregano
  • pinch of salt
  • 1/2 tsp. pepper
  • 1/2 cup apple juice

Place in the crockpot and cook for 3-4 hours on high or 5-6 hours on low.

*if you are really not an olive fan, you can omit the olives and the recipe still works but then you’ll have to change the name of course.

crock pot prune & olive chicken (really, it's better than it sounds!)I am joining with the other iHomeschool Network bloggers today to share with you one of our family’s easy crockpot meals. There are many other delicious crockpot recipes being shared. You can also follow my Crock Pot Recipes board on Pinterest.

Chicken Dump

Better Than it Sounds Prune & Olive Chicken - yes, really!
Print
Prune & Olive Chicken
Course: Main Course
Keyword: chicken
Servings: 6
: 355 kcal
Ingredients
  • 2 pounds of boneless skinless chicken breasts (or thighs)
  • 2 bay leaves
  • 3 minced garlic cloves
  • 2/3 cup pitted prunes sliced in half
  • 5 oz. sliced black olives*
  • 1/4 cup capers
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 Tablespoons dried oregano
  • pinch of salt
  • 1/2 tsp. pepper
  • 1/2 cup apple juice
Instructions
  1. Combine
  2. Place in the crockpot and cook for 3-4 hours on high or 5-6 hours on low.

Recipe Notes

*if you are really not an olive fan, you can omit the olives and the recipe still works but then you'll have to change the name of course.

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Freezer Meal Recipes

By Sharla Kostelyk

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Making freezer meals has saved me thousands of dollars and countless hours, not to mention taking away the stress of having to think of what is for supper. Meanwhile, I have run out and won’t be making them again until September. Subsequently, trying to figure out every day what to make for supper and making sure I have all the ingredients give me an appreciation for the time I take to stock the freezer. 

Stock up with these ready-to-cook freezer meal recipes and take the stress out of mealtime. You will love not having to wonder what to make for dinner! #freezermeals #freezermealrecipes #makeahead

If you’ve never made freezer meals before, I have a step-by-step guide to making freezer meals that will walk you through everything you ever wanted to know about freezer meals.

Some of the recipes I use are specific to freezer meals. On the other hand, others are old family favorites that I have adapted into freezer meals.

Garden Taco Rice

(makes 2 meals or you can double this recipe to make 4)

Firstly, brown 2 lbs of ground beef. We use Yves Mexican Veggie Ground Round instead of beef.
Add 1 chopped onion.

When beef is browned, sprinkle in 4 tsp. of taco seasoning and 1 tsp. chili powder.

Stir in:

3 cups water
3 cups thinly sliced zucchini
2 cups corn
2 cans stewed tomatoes (I sometimes used the Mexican flavored ones)

Bring to a boil.  Stir in 3 cups uncooked minute rice. Reduce heat to low. Cover and simmer for 7 minutes. Stir occasionally.

Divide mixture between 2 large resealable freezer bags. Label with these instructions:

Thaw. Reheat in skillet or oven. Near the end of cooking time, sprinkle with cheese. Cover and let stand until cheese melts.

Print
Garden Taco Rice
Course: Main Course, Side Dish
Keyword: rice, taco
Servings: 8
: 428 kcal
Ingredients
  • 2 lbs browned ground beef (or Yves Mexican Veggie Ground Round for a vegetarian version)
  • 1 onion chopped
  • 4 tsp taco seasoning
  • 1 tsp chili powder
  • 3 cups water
  • 3 cups zucchini sliced thinly
  • 2 cups corn
  • 2 cans tomatoes stewed
  • 3 cups rice uncooked
Instructions
  1. Brown the ground beef

  2. Add taco seasoning, chili powder, and onion

  3. Stir in water, zucchini, corn, and tomatoes, then bring to a boil

  4. Stir in 3 cups of uncooked minute rice and reduce heat to low

  5. Cover and simmer for 7 minutes, stirring occasionally

  6. Divide between 2 large resealable freezer bags

On the day of cooking:
  1. Thaw bag before reheating in a skillet or oven

  2. Near the end of the cooking time, sprinkle with cheese. Cover until cheese melts

Tante Gisele’s Chicken Fried Rice

(makes 2 large meals or you can double to make 4)

Make the kind of rice you prefer, keeping in mind that you need 8 cups of cooked rice.

Heat 5 Tbsp of vegetable oil in a wok or skillet. Add 3 cups of diced chicken breast. Cook the chicken until no longer pink.

Add:

2 cups diced onion
1 cup diced celery
2 cups diced carrots
2 small jars of sliced water chestnuts
2 cups frozen peas

Stir fry for a few minutes. After that, add the rice and 1/4 – 1/2 cup oil then fry.

Stir in 2 minced garlic cloves, 4 Tbsp oyster sauce, and 8 Tbsp soya sauce.

Divide into 2 large resealable freezer bags and label:

Thaw. Heat in a covered casserole in the oven.

Print
Tante Gisele's Chicken Fried Rice
Course: Main Course, Side Dish
Keyword: chicken, rice
Servings: 8
: 778 kcal
Ingredients
  • 5 Tbsp. vegetable oil (to fry chicken in)
  • 3 cups chicken breast diced
  • 2 cups onion diced
  • 1 cup celery diced
  • 2 cups carrots diced
  • 2 jars water chestnuts sliced
  • 2 cups frozen peas
  • 1/4-1/2 cup vegetable oil
  • 2 cloves garlic minced
  • 4 Tbsp. oyster sauce
  • 8 Tbsp. soya sauce
Instructions
  1. Make whatever rice you prefer, as long as you end up with 8 cups cooked

  2. Using the 5 Tbsp. of oil, fry the diced chicken breast in a skillet until no longer pink

  3. Add onion, celery, carrots, water chestnuts, and peas for a few minutes

  4. Add rice and remaining oil, fry

  5. Stir in garlic, oyster sauce, and soya sauce

  6. Divide into 2 large resealable freezer bags and remove excess air

On the day of cooking:
  1. Thaw the bag and heat in a covered casserole dish in the oven

Tante Gisele’s Chicken Fried Rice recipe is available in my Dinner in 20 Freezer Meal Menu Plan which includes printable shopping lists, prep list, recipes, and printable labels.

dinner-in-20-meal-plan-ad-template

Black Bean Soup

(makes 1 lunch-size meal or you can double or triple for more)

Run  1 1/2 cups of water and a 19 oz. can of black beans (with the liquid) through a blender. Add 2 Tbsp. VE dry salsa spice, 4 tsp. vegetable stock mix, and hot pepper sauce to taste.

Pour into a medium-sized resealable freezer bag and label with instructions:

Thaw. Bring to boil in a saucepan. Boil slowly uncovered for 10 minutes, stirring often. Serve topped with sour cream and grated jalapeno jack cheese.

Print
Black Bean Soup
Course: Soup
Keyword: black bean
Servings: 4
: 481 kcal
Ingredients
  • 1.5 cups water
  • 19 oz. canned black beans
  • 2 Tbsp. VE dry salsa spice
  • 4 Tsp. vegetable stock
  • hot pepper sauce, to taste
Instructions
  1. Blend ingredients together

  2. Pour into a medium-sized resealable freezer bag

On the day of cooking:
  1. Thaw bag and bring to a boil in a saucepan

  2. Boil slowly uncovered for 10 minutes, stirring often

  3. Serve topped with sour cream and grated jalapeno jack cheese

Our Other Favourite Freezer Meal Recipes:

Chicken Dump Recipes

Beef Dump Recipes

Sloppy Joes (gluten-free)

Crock Pot Chicken Taco Soup (gluten-free)

Beef and Corn Casserole (gluten-free)

Spanish Rice Casserole (gluten-free)

Sweet Potato and Black Bean Casserole (gluten-free)

Vegetable Pesto Minestrone (gluten-free)

Crock Pot Pizza Casserole

Stuffed Peppers (gluten-free)

Better Than It Sounds Prune and Olive Chicken (gluten-free)

Check out our Freezer Meal Menu Plans which come complete with printable shopping lists, prep lists, printable labels, and full recipes or our Chicken and Beef Dump recipe books.

Chicken and Beef Dump Recipes Bundle

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