Freezer Meal Dump Recipes

Honey Sesame Chicken Dump Meal

Dump recipes are the fastest way I know to make delicious suppers. This honey sesame chicken dump meal is just that. Put it together in minutes to create a dish your whole family will enjoy. When you’re making any type of dump recipe, it’s just as easy to make 2 or 4 as it is to make one. Just set the bags out on the counter so that the bottom is open and the top is folded over. This will allow the bag to stay open without being held. Then you can place the chicken thighs in each bag before you go along and “dump” the rest of the ingredients in.

The recipe that follows is for one bag (meal). If you’re making multiple meals, add this amount to each of the bags. Be sure to label the bags with the cooking instructions before freezing.

Honey Sesame Chicken Dump Meal:

8-10 boneless, skinless chicken thighs
1/4 cup honey, melted
1/4 cup soy sauce
2 cloves garlic, minced
3 Tbsp. ketchup
2 Tbsp. brown sugar
2 Tbsp. rice wine vinegar
3 tsp. minced fresh ginger
2 tsp. sesame oil
2 tsp. cornstarch
optional: 1-2 tsp. Sriracha sauce

For the day of cooking:

1 tsp. sesame seeds
optional: sliced green onions for garnish

Assembly instructions:

Place the chicken in a large resealable freezer bag or reusable silicone freezer bag.
Add all the rest of the ingredients except the ingredients reserved for the day of cooking.
Give the bag a squeeze to mix the sauce. Get the air out and seal before freezing.

Cooking instructions:

Remove the bag from the freezer to thaw.
Fry in a skillet on the stovetop over medium-high heat for 20-25 minutes, until it has begun to caramelize on the outside and is no longer pink on the inside.
Sprinkle with sesame seeds before serving. You can also top with some fresh sliced green onions.

This meal is gluten free if gluten free soy sauce is used. You can adjust the spiciness level of the chicken by adding Sriracha to the honey sesame sauce.

Personally, I like things with the heat kicked all the way up, so I add about 2 tsp. of Sriracha to the sauce and then put the bottle on the table when serving so that I can add some to my chicken. A few of my kids like to improve/test their spice tolerance, so they add more to theirs as well.

What goes with honey sesame chicken?

make ahead honey maple glazed carrots (pictured)
fresh Asian style green beans
spring greens salad
Asian cucumber salad
oven roasted asparagus
Brussels sprouts salad
lemon garlic rice
sautéed kale with bacon and almonds
white or brown rice
air fryer edamame

Looking for more easy recipes you can put together in minutes? Our Chicken Dump Recipes cookbook contains recipes that are designed to be made in minutes so that you can stock your freezer and simply your life. It also contains shopping lists and printable labels to take away all the guesswork.

Honey Sesame Chicken

Ingredients

8-10 boneless, skinless chicken thighs
1/4 cup honey melted
1/4 cup soy sauce
2 cloves garlic minced
3 Tbsp. ketchup
2 Tbsp. brown sugar
2 Tbsp. rice wine vinegar
3 tsp. minced fresh ginger
2 tsp. sesame oil
2 tsp. cornstarch
optional: 1-2 tsp. Sriracha sauce

For the day of cooking:

1 tsp. sesame seeds
optional: sliced green onions for garnish

Instructions

Assembly instructions:

Place the chicken in a large resealable freezer bag or reusable silicone freezer bag.
Add all the rest of the ingredients except the ingredients reserved for the day of cooking.
Give the bag a squeeze to mix the sauce. Get the air out and seal before freezing.

Cooking instructions:

Remove the bag from the freezer to thaw.
Fry in a skillet on the stovetop over medium-high heat for 20-25 minutes, until it has begun to caramelize on the outside and is no longer pink on the inside.
Sprinkle with sesame seeds before serving. You can also top with some fresh sliced green onions.

Check out some of our other easy chicken dump recipes:

Chili Glazed Chicken Dump Recipe Lemon Garlic Chicken Dump Recipe

Shredded BBQ Chicken

Slow Cooker Buffalo Chicken on Buns

By Sharla

The first time I made this shredded buffalo chicken on buns for dinner, I didn’t get to taste it. My kids were so in love with it, that some of them went in for seconds and thirds before I realized what was happening. When I went to scoop up myself, there was nothing left!

Looking at the inside of that empty crock pot could have made me angry, but instead, I was thrilled! I love when I find a meal that every single one of my kids will eat with no complaints. We had a winner on our hands!

I was slightly less thrilled with the notion of warming up leftovers for myself for supper, but I knew I would get to try it the next time. I also knew how easy it had been to put together. It was an easy decision to put it into the regular freezer meal rotation.

This recipe takes minutes to throw together, so it’s easy to make several at a time so that you always have one on hand to pull out of the freezer.

I love freezer to slow cooker recipes because they combine two things that make getting supper on the table easier and faster.

Slow Cooker Buffalo Chicken on Buns:

3 boneless, skinless chicken breasts
8 oz. package of cream cheese
1 bottle of Frank’s Red Hot sauce
1 envelope of dry Ranch seasoning
salt and pepper to taste

Directions for assembly:

Put the chicken breasts into a large resealable freezer bag or silicone reusable freezer bag.
Dump the other ingredients into the bag.
Take out any extra air. Seal and freeze.

Cooking instructions:

If you are using a slow cooker liner, add it to the slow cooker. They are not necessary, but make clean up so simple.

Take the bag out of the freezer to thaw.
Cook in the crock pot on high for 3-4 hours. Shred the chicken.
Spoon the chicken mixture onto buns to serve.

This mixture would also be great for making cute little buffalo chicken sliders to serve at a potluck or Super Bowl gathering or birthday party.

It shouldn’t have been a surprise to me how much my kids loved this recipe. They devour my buffalo chicken dip and request that I make it often. This shredded buffalo chicken has many of the same flavours as the dip does.

Possible Toppings for Buffalo Chicken Buns or Sliders:

blue cheese (slice or crumbles)
mozza or cheddar cheese (slices or shredded)
pickles
Ranch dressing
lettuce
tomatoes
coleslaw

Find more freezer to slow cooker recipes in our Slow Cooker Freezer Meal Plans. It includes recipes, shopping list, and printable labels, making it so easy to get dinner on the table for your family.

Check out some of our other make ahead crock pot recipes that can be served on buns:

BBQ Pulled Pork Slow Cooker Beef Dip BBQ Shredded Chicken with Garlic Mayo on Buns

Slow Cooker Buffalo Chicken on Buns

Ingredients

3 boneless, skinless chicken breasts
8 oz. package of cream cheese
1 bottle of Frank's Red Hot sauce
1 envelope of dry Ranch seasoning
salt and pepper to taste

For cooking day:

buns

Instructions

Directions for assembly:

Put the chicken breasts into a large resealable freezer bag or silicone reusable freezer bag.
Dump the other ingredients into the bag.
Take out any extra air. Seal and freeze.

Cooking instructions:

If you are using a slow cooker liner, add it to the slow cooker. They are not necessary, but make clean up so simple.
Take the bag out of the freezer to thaw.
Cook in the crock pot on high for 3-4 hours. Shred the chicken.
Spoon the chicken mixture onto buns to serve.

Lemon Mustard Chicken Dump Recipe

By Sharla

When we are making freezer meals, the chicken dump recipes are the fastest to assemble. Because of that, we tend to choose to make many chicken dump recipes to speed things up. Not wanting to eat the same thing over and over, we have come up with a lot of variations. This lemon mustard chicken dump recipe is a nice one.

With this recipe, I prefer to use chicken thighs because I find that they come out juicier, but it works with either thighs or breasts.

One of the other things I like about this particular recipe is that it uses ingredients that I always have in the house. I buy a huge pail of local honey each year and lemon juice and dijon mustard are just fridge standards in our house.

That means that this recipe is often one that gets made at the end of our freezer meal sessions. I like to buy extra chicken so that we can make extra chicken dump recipes since they are so easy to put together.

Lemon Mustard Chicken Dump Recipe:

4-5 boneless, skinless chicken breasts or 8-10 boneless, skinless chicken thighs
1/2 cup honey, melted
1 Tbsp. Dijon mustard
1 Tbsp. lemon juice (fresh lemon juice or from a jar)
2 tsp. lemon pepper
1 tsp. Italian seasoning
1/4 tsp. cayenne pepper

To assemble this meal, open a large resealable bag, fold down the top and prop the bottom so that it stays upright on the counter. It’s easiest to make several of these meals at one time. Prop open as many bags as the quantity of meals you want to make.

Melt the honey. Place the chicken pieces in each bag. Dump in the rest of the ingredients including the melted honey. Squish everything together to combine. Remove the excess air from the bag(s). Seal, lay flat, and freeze.

On the day of cooking, take the bag out of the freezer. Thaw. Bake at °350 for one hour, covered, uncovering the last ten minutes or cook in the crock pot on low for 4-6 hours. This freezer to crock pot recipe is included in our Chicken Dump Recipes book. Check out all the recipes included.

Lemon mustard chicken is gluten free and of course, dairy free. This makes it quite allergy friendly.

If you are on a keto diet, you can make this recipe without the honey. I have made it without the honey and it still tastes amazing.

What side dishes go with lemon mustard chicken?

The flavours of lemon mustard chicken go well with a variety of side dishes. Here is a list of ideas of side dishes to accompany this meal:

wild rice with mushrooms
Jasmine or Basmati rice
simple salad of greens and baby tomatoes
creamed corn
carrots
garlic bread (get our recipe for make-ahead garlic bread here)
sauteed mushrooms
risotto
quick and easy smashed red potatoes
pan fried brussels sprouts with caramelized onions
German braised red cabbage
kale and broccoli salad
balsamic roasted green beans
artichoke and roasted red pepper coleslaw
apple grape salad
baby roasted potatoes
peas
honey roasted butternut squash with cranberries and feta
creamy cucumber salad
garlic fried noodles

You may be interested in some of our other easy chicken freezer meals:

Instant Pot or Crock Pot Salsa Verde Chicken Tacos Lemon Garlic Chicken Dump Recipe Make Ahead Chicken Marsala

Lemon Mustard Chicken Dump Recipe

Course: Main Course

Keyword: chicken dump, freezer meal

Ingredients

4-5 boneless, skinless chicken breasts or 8-10 boneless, skinless chicken thighs
1/2 cup honey melted
1 Tbsp. Dijon mustard
1 Tbsp. lemon juice
2 tsp. lemon pepper
1 tsp. Italian seasoning
1/4 tsp. cayenne pepper

Instructions

To assemble this meal, open a large resealable bag, fold down the top and prop the bottom so that it stays upright on the counter.
Melt the honey. Place the chicken pieces in each bag. Dump in the rest of the ingredients including the melted honey.
Squish everything together to combine. Remove the excess air from the bag(s). Seal, lay flat, and freeze.
On the day of cooking, take the bag out of the freezer. Thaw.

Oven instructions

Bake at °350 for one hour, covered, uncovering the last ten minutes.

Slow cooker instructions

Cook in the crock pot on low for 4-6 hours.

Instant Pot or Slow Cooker Salsa Verde Chicken Tacos

By Sharla

Would it surprise you to know that I had never tried chicken tacos before this year? I had always made our tacos with beef (or Mexican ground round). These Salsa Verde Chicken Tacos were a first for me. Our whole family loves tacos, so I was expecting to get some dissent on the change. They surprised me. I surprised me! We all loved the chicken version just as much.

In fact, when one of my daughters recently requested tacos as her birthday supper, she wanted both types of meat. Most of us just chose one or the other, but some of my kids are strange eaters and they used both chicken and beef in their tacos. Weird, I know!

Make this freezer to slow cooker or Instant Pot recipe for Taco Tuesday or Taco Wednesday or Taco Thursday or… I think you get the idea!

Salsa Verde Chicken Tacos Recipe:

2 lbs. skinless, boneless chicken breasts
1/2 cup onion, diced
1 cup jarred salsa verde
1/8 tsp. ground cumin

Dump the chicken, diced onions, cumin, and salsa verde in a large resealable bag. Remove the excess air, seal, and freeze. Instant Pot Cooking Instructions:

Take the bag out of the freezer and thaw. Add bag contents to the Instant Pot. Lock the cover and seal the steam nozzle.

Cook on high pressure for 12 minutes (or 20 minutes if cooking from frozen). Release the steam. Once vented, shred the chicken using tongs or two forks.

Slow Cooker Cooking Instructions:

Thaw. Place the bag contents into the crock pot on cook on low for 4-6 hours. Shred before serving.

Serving suggestions:

Serve the shredded chicken on corn or flour tortillas with cheese and all of your favourite taco fixings. Possible toppings are black beans, salsa, hot sauce, shredded lettuce, diced tomatoes, green onions, sliced black olives, avocados, sliced jalapenos, and fresh cilantro. You can also offer sour cream, salsa, and guacamole on the side. If chicken tacos aren’t your thing or if you have leftovers, you can also use the shredded meat as a topping on nachos or in wraps.

This salsa verde chicken recipe is included in our Instant Pot Freezer Meal plan along with other easy recipes, prep and shopping lists, and printable labels.

You may also be interested in these recipes:

Freezer to Crock Pot BBQ Pulled Pork

Tex Mex Pasta Bake

Salsa Verde Chicken Tacos Recipe

Ingredients

2 lbs. skinless, boneless chicken breasts
1/2 cup onion diced
1 cup jarred salsa verde
1/8 tsp. ground cumin

Instructions

Dump the chicken, diced onions, cumin, and salsa verde in a large resealable bag. Remove the excess air, seal, and freeze.

Instant Pot Cooking Instructions:

Take the bag out of the freezer and thaw. Add bag contents to the Instant Pot. Lock the cover and seal the steam nozzle.
Cook on high pressure for 12 minutes (or 20 minutes if cooking from frozen). Release the steam. Once vented, shred the chicken using tongs or two forks.

Slow Cooker Cooking Instructions:

Thaw. Place the bag contents into the crock pot on cook on low for 4-6 hours. Shred before serving.

Recipe Notes

Serving suggestions: Serve the shredded chicken on corn or flour tortillas with cheese and all of your favourite taco fixings. Possible toppings are black beans, salsa, hot sauce, shredded lettuce, diced tomatoes, green onions, sliced black olives, avocados, sliced jalapenos, and fresh cilantro.

Chili Glazed Chicken Dump Recipe

By Sharla

When it comes to freezer meals, there is nothing faster than chicken dump recipes. This chili chicken dump recipe is no exception. Make one (or many) in minutes.

This six ingredient recipe may be simple, but the taste is there. Serve this chicken with any number of sides. It goes well with a vegetable and wild rice.

One of the best things about this recipe is its versatility in the cooking method. It can be cooked in the crock pot, oven, or skillet. If you’ll be out for the afternoon, you can throw it in the slow cooker. If you’re in a rush, you can cook it on the stovetop and otherwise, you can heat it in the oven.

What’s a Chicken Dump Recipe?

A chicken dump recipe is simply a method to make a lot of meals in a short amount of time. Open resealable freezer bags and set them on the counter in such a way that they stay open. Place the chicken in each bag and then “dump” the sauce ingredients into the bags.

Seal them all up, label them, and you’ll have made many meals made in just a few minutes.

You can find more recipes in the Chicken Dump Recipes Cookbook. It includes convenient shopping lists and printable labels.

Chili Glazed Chicken Dump Recipe:

3-5 boneless, skinless chicken breasts or 8-10 chicken thighs
1 tsp. chili powder
1/2 tsp. cumin
2 Tbsp. balsamic vinegar
2 Tbsp. honey, melted
1/4 cup chicken broth

Place the chicken breasts in a large, resealable freezer bag. Dump the rest of the ingredients into the bag. Squish together to combine.

On the cooking day, take the bag out of the freezer to thaw.

Oven instructions:

Bake at 350° for 50 minutes.

Slow cooker instructions:

Cook in the crock pot on low for 4-6 hours.

Skillet instructions:

Heat in a skillet at medium-high for 20-25 minutes or until cooked through, turning frequently.

Check out these other Chicken Dump Recipes:

Apple Maple Chicken

Lemon Garlic Chicken

Chili Glazed Chicken Dump Recipe

Ingredients

3-5 chicken breasts or 8-10 chicken thighs boneless, skinless
1 tsp. chili powder
1/2 tsp. cumin
2 Tbsp. balsamic vinegar
2 Tbsp. honey melted
1/4 cup chicken broth

Instructions

Place the chicken breasts in a large, resealable freezer bag. Dump the rest of the ingredients into the bag. Squish together to combine.
On the cooking day, take the bag out of the freezer to thaw.

Oven instructions:

Bake at 350° for 50 minutes.

Slow cooker instructions:

Cook in the crock pot on low for 4-6 hours.

Skillet instructions:

Heat in a skillet at medium-high for 20-25 minutes or until cooked through, turning frequently.