Slow Cooker Dump Chicken Recipe
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This slow cooker dump chicken with veggies is a quick-prep meal you can prep in about 5 minutes!
Sometimes, you just don’t know what to make for dinner. Sometimes, despite a fridge full of food, you stand there with the door open, a complete blank in your mind, trying to figure out what you can throw together that will actually be palatable. And sometimes, you just have to dump everything together and hope it turns out.
Thankfully, it turned out wonderfully! This is great served over brown rice or whole grain pasta. You can use just about any vegetable you like and they don’t have to be frozen. But I do recommend frozen simply because frozen veggies are typically blanched before freezing which means the cooking time won’t have to be extended. But the truth is, I had these veggies in my freezer and needed to make some room. So my veggie choice was totally random. Choose the veggies you like best! And if you think you’ll be serving this over whole grain pasta, go ahead a pour a jar of your favorite, clean marinara in their as well. Yum!
YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:
SLOW COOKER DUMP CHICKEN RECIPE
Slow Cooker Dump Chicken
- Slow Cooker
- 1 lb. chicken breasts (boneless, skinless)
- 28 oz. canned diced tomatoes (no sugar added)
- 1 lb. frozen peas (thawed)
- 1 lb. frozen corn (thawed)
- 1 lb. frozen broccoli (thawed)
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 1 tbsp. dried basil
- 1 tbsp. dried thyme
- Place the chicken in the slow cooker and pour the diced tomatoes over the top.
- Sprinkle the spices over the tomatoes and then layer the vegetables over that.
- Cook on low for 4-6 hours or until the chicken easily shreds when stirred.
Can I put the chicken and veggies in frozen? would I just need to increase the cook time to 8 hours on low?
Angela – For food safety reasons, I don’t recommend it. It’s always safest to put thawed food in a slow cooker.
Angela, I start with frozen chicken and veggies all the time without any problems. I find myself forgetting to take stuff out to defrost early enough and tried partially defrosted chicken out of desperation and then saw a few people in places that said they just put stuff in frozen so tried it and have never had a problem. Only issue in fact is when the meat is frozen in a shape that doesn’t fit. At least that’s been my experience.
Gwyn – I know many people do say that they don’t have any problems doing that. But the FDA and the Slow Cooker companies all say not to do it for food safety reasons. So I can’t promote it here on my blog. What you do at home is up to you though. Just be safe!
Tiffany, My husband and I are embracing clean eating as a way of life and are very new to it. This website looks great and the recipes look wonderful. Today I am making the slow cooker dump chicken and vegetables and am wondering if you have the nutrition information for it? Thanks!
Patty – Welcome! Unfortunately, I can no longer offer nutrition data as it is a liability for me and my business. So I’m having to remove all of that information from my site. However, MyFitnessPal.com has a great calculator you can use. All you do is paste the recipe link into their calculator and it collects all the ingredients for you. Hope that helps!
Thanks! I use MFP and I didn’t realize it could do that! Great tip!!!
Patty – My pleasure! Enjoy the Chicken & Dumplings! 🙂
This made the best soup I added 48oz of chicken broth to it and instead of tbs I did tsp of each spice except thyme left that other. My mother-in-law just called and asked for the recipe she’s ready to make more for tomorrow. This is so good and healthy.
Stacey – Yay!! I’m so happy you both liked it! 😀