Rick and I just got back from a wonderful vacation! We cruised the Southern Caribbean, making stops in the Bahamas, Curacao, and Aruba. It was a very refreshing 7 days, but now we’re back home and looking forward to the holidays!
Before we left for vacation, I planned ahead. I knew that when we returned home, we would be sick and tired of eating out and craving a home-cooked meal. However, with our plane landing at 6 p.m. on Saturday, I also knew that I probably wouldn’t have the time or the desire to go grocery shopping before lunch on Sunday.
That’s where I got the idea for a crockpot dump chicken recipe. It’s simple. Prepare all ingredients ahead of time, place in a gallon-sized freezer back, and freeze. Saturday night, all I did was move the freezer bag out of the freezer and into the fridge. It was defrosted by Sunday morning, so I popped it in the crockpot for 4 hours on low. All I had to do was whip up some rice and lunch was served! It worked out perfectly, and tasted great, too. Plus, we had about 4 more servings left for lunches during the week (it made 6 servings total).
Sweet and Spicy Chicken
Source: Recipe Goldmine
1.5 lb. chicken breast
1/4 cup taco seasoning
1 cup salsa
8 oz. apricot jam
To freeze: Place all ingredients in a gallon-sized freezer bag. Lay flat in freezer. The night before you want to prepare the meal, move the freezer bag from the freezer to the refrigerator and thaw overnight. In the morning, dump contents of freezer bag into crockpot. Cook on low for 6-8 hours or high for 4 hours. Shred chicken, serve over rice, and enjoy!