Slow Cooker Italian Chicken Dump Bag
Updated: 1 day ago
Preparing food ahead of time is a great way to save time, reduce stress, and ensure healthier eating throughout the week. By setting aside a specific day to wash, chop, and cook ingredients, you can easily assemble meals later on, even during busy days. Preparing components like cooked grains, roasted vegetables, and pre-portioned proteins allows you to mix and match for different meals, avoiding the temptation of fast food. Meal prepping also helps with portion control and reduces food waste, as you can plan meals around the ingredients you have on hand, ensuring nothing goes unused.
Dump bag recipes are a perfect complement to meal prepping, especially for slow cookers or instant pots. These recipes involve preparing all the ingredients in advance, placing them in a freezer bag, and storing them until you’re ready to cook. When it's time to eat, you simply "dump" the contents into the cooker, minimizing both prep and clean up. Dump bags are versatile, and they can be tailored to different cuisines like stews, curries, or stir-fries. With minimal effort on the day of cooking, you can enjoy delicious, home made meals without the hassle of daily prep work.
Dump bag recipes are also really good if you want to use up produce during the late season in the garden where there is an abundance to use. We love dump bag recipes and slow cooker recipes and here is one of our favourites that we pack into the freezer at this time of the year to use up the plum tomatoes.
6 Skinless bone in chicken thighs ( you can use skinless and boneless if preferred
5 Chestnut mushrooms sliced
1 red bell pepper chopped
6 to 8 plum tomatoes skin off and chopped ( or a tin of plum tomatoes)
2 red onions cut into segments
16 pitted olives, black green or mixed
4 cloves of garlic crushed
1 generous teaspoon of Italian herbs
150ml chicken stock
salt and pepper
Make the stock with boiling water and set aside as this need to cool completely.
Make a cross in the bottom of the plum tomatoes and place them in a bowl and cover with boiling water and leave for a few minutes until the skin begins to peel away using a slotted spoon lift the tomatoes from the water and peel the skin and then chop the tomatoes and leave to cool.
Label a freezer bag and write cooking instructions on the bag also.
Add all the ingredients it the bag and give it a good shake to mix evenly . Lay down flat to freeze. This will freeze for up to 3 month and can be taken out of the freezer to thaw the night before. Then once thawed place in a slow cooker on high for 4 hours or low for 6 hours.
This is great served with spaghetti and crusty garlic bread!
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