Orange BBQ Dump Chicken
Edited to add: This has quickly become one of my all time most popular recipes on the blog! I am SO glad you guys love it as much as we do! I love the simple ingredient list and the freedom of being able to cook it in the crock pot or oven! I have received so much wonderful feedback for this recipe! Here are just a few of the messages and reviews:
LOVE this EASY recipe! I mix all the sauces in a jar, then “dump” on the chicken when it’s in a 9×12 … SO easy … almost too easy for the fabulous taste. Worth taking the time to put under the broiler, too! White rice, asparagus …… tasty dinner. I make more, then cut the cooked chicken up the next day for chicken sandwiches. DELISH!!! Delighted I found this recipe … this best, Auntie Bee!
Hi awesome I love this tasty meal so fast and neat!
I am making this right now and we almost didn’t have any marinade left for the chicken! Lol.. my MIL was trying to eat it with a spoon! The house smells wonderful! Thank you for this awesome recipe!
Dump Chicken is one of the easiest methods of freezer cooking. You can make the dump chicken recipes with any type of chicken, but we prefer boneless skinless chicken breast. You take 1.5 lbs of raw (never frozen) chicken and place it in a 1 gallon freezer bag, toss in the sauce and freeze flat. To cook the chicken, thaw completely in the fridge, dump into 13×9 pan, and bake at 350 degrees until done. You can also cook the chicken immediately which is what I do when I am testing recipes 😉
We absolutely LOVED this Orange BBQ Dump Chicken! We ate it with Wild Rice and Soy Balsamic Glazed Green Beans and there wasn’t a single bite leftover! This is definitely going in our freezer meal rotation! Click >here< for more of our favorite tried and true freezer meal recipes!
- 1/2 cup orange marmalade
- 1/2 cup bbq sauce
- 2 Tbsp soy sauce
- 1.5 lbs chicken pieces (I used 4 boneless/skinless breast)
For the Oven: Place chicken in a 1 gallon freezer bag, toss in the sauce and freeze flat. To cook the chicken, thaw completely in the fridge, dump into 13×9 pan (line with foil for easier clean up!), bake at 350 until done. (25-35 minutes for breast, adjust for different types of chicken) When I have time, I like to spoon the sauce over the chicken breast and broil the top for a couple of minutes to make a little bit of a glaze. Enjoy!
For the Crock Pot: Place chicken in a 1 gallon freezer bag, toss in the sauce and freeze flat. To cook the chicken, thaw completely in the fridge, dump into crock pot and cook on low for 4 – 6 hours or until chicken is done. If you want to thicken the sauce, after the chicken is finished, you can either pour the sauce in a small sauce pan and cook it down or you can remove chicken and mix 1 Tbsp cornstarch in 1 Tbsp cold water until it is dissolved. Pour into crock pot and cook on high for 20 minutes until sauce is thickened. Enjoy!