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Cooked Chicken Hurry served on a bed of seasoned rice alongside a fresh spinach salad with cherry tomatoes and sliced mushrooms, all plated on a dark round dish for a colorful and inviting presentation.
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Chicken Hurry
Prep Time
5 mins
Cook Time
1 hr
 
Course: Main Course
Servings: 6
Calories: 245 kcal
Ingredients
  • 10 chicken thighs boneless, skinless
  • 1/2 cup ketchup
  • 1/4 cup water
  • 1/4 cup brown sugar
  • 3 Tbsp. dry onion soup mix
Instructions
Assembly instructions:
  1. Place chicken and all ingredients in a large resealable freezer bag.
  2. Squish around to mix thoroughly.
  3. Remove all air from the freezer bag and seal.
Oven cooking instructions:
  1. Thaw.
  2. Place contents of bag in a casserole dish.
  3. Cover and bake at 350° for 1 hour, uncovering for the last 10 minutes.
Skillet cooking instructions:
  1. Thaw.
  2. Place contents of bag in a large skillet.
  3. Cook on medium for 20-25 minutes, turning occasionally, ensuring chicken is no longer pink in the centre.
BBQ cooking instructions:
  1. Thaw.
  2. Reserving liquid, place chicken on pre-heated BBQ at a medium temp.
  3. Pour reserved liquid into small saucepan and heat on stove until hot and starting to thicken.
  4. Cook chicken on BBQ for 15-20 minutes, turning occasionally, basting with reserved sauce and ensuring chicken is no longer pink in the centre.
  5. Leftover sauce can be poured over chicken upon serving.
Slow cooker instructions:
  1. Thaw.
  2. Dump contents into slow cooker and cook on low for 4-6 hours or high for 2-3 hours.