Chili Glazed Chicken Dump Recipe

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 crockpot, 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 day you cook this meal, take the bag out of the freezer to thaw.

Oven instructions:

Bake at 350° for 50 minutes.

Slow cooker instructions:

Cook in the crockpot 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 

Print

Chili Glazed Chicken Dump Recipe

Course: Main Course

Cuisine: Mexican

Keyword: chicken, chili

Servings: 6

Calories: 217 kcal

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

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

2. On the day you cook this meal, take the bag out of the freezer to thaw.

Oven instructions:

1. Bake at 350° for 50 minutes.

Slow cooker instructions:

1. Cook in the crockpot on low for 4-6 hours.

Skillet instructions:

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