30 Easy Dump and Go Crockpot Dinners for Busy Nights (Print Version)
Simplify dinner with 30 easy dump and go crockpot dinners. Minimal prep, maximum flavor for hectic weeknights. Just toss ingredients and relax!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 4 Hours minutes
Total Time: 19 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Hearty & Comforting
# Ingredients:
→ Main Ingredients
01 -
2 lbs boneless, skinless chicken breasts or thighs
02 -
2 (10.5 oz) cans cream of chicken soup
03 -
1 cup chicken broth
04 -
1 (16 oz) bag frozen mixed vegetables (peas, carrots, corn, green beans)
→ Flavor Boosters
05 -
1 tsp onion powder
06 -
1 tsp garlic powder
07 -
1/2 tsp dried thyme
08 -
1/4 tsp black pepper
→ Finishing Touches
09 -
4 oz cream cheese (softened, optional)
10 -
Fresh parsley (chopped, for garnish)
→ Optional Extras
11 -
1/4 cup shredded cheddar cheese
12 -
A dash of your favorite hot sauce
# Instructions:
01 -
First things first, grab your trusty 6-quart (or larger) slow cooker. No need to grease it, but if you're feeling fancy or worried about sticking, a slow cooker liner is your friend. Take your chicken breasts or thighs and just place them right into the bottom. Honestly, sometimes I just toss them in frozen if I'm really pushing it for time, but thawed chicken cooks a bit more evenly. This step should take you less than a minute, promise!
02 -
Next up, let's get that creamy goodness going. Pour both cans of cream of chicken soup directly over the chicken. Don't stir it yet, we're building layers! Then, carefully pour in the chicken broth. I usually give the broth carton a little tilt to make sure it gets into all the nooks and crannies. This is where you start to smell that comforting, savory base forming. So simple, right?
03 -
Now for the flavor! Sprinkle the onion powder, garlic powder, dried thyme, and black pepper right over the soup and chicken. Don't be shy! Then, open that bag of frozen mixed vegetables and dump them right on top. Seriously, just dump. No need to thaw, no need to chop. I love seeing all those colors pop against the creamy soup. It just makes me happy knowing dinner is practically making itself.
04 -
Time to bring it all together, but gently! With a spoon or spatula, give everything a good stir. You want to make sure the chicken is mostly covered by the soup mixture and the seasonings are distributed. This is where I sometimes get a little messy, splashing a bit on the counter, but hey, that's real cooking, right? Just make sure everything looks cozy in there.
05 -
Pop the lid on your slow cooker. Now, set it to LOW for 6-8 hours, or HIGH for 3-4 hours. I usually opt for low if I'm out of the house all day; it gives the flavors more time to meld. If I'm home and impatient, high it is! Walk away, go read a book, conquer the world, whatever you need to do. The magic is happening!
06 -
Once the cooking time is up and the chicken is tender (it should shred easily with two forks!), carefully remove the chicken from the crockpot. Shred it right on a cutting board, then return it to the pot. If you're using the optional cream cheese, now's the time to stir it in until it's melted and smooth. The sauce will thicken beautifully. Give it one last taste, adjust seasonings if needed, and garnish with fresh parsley. Dinner is served, and it smells absolutely incredible!
# Notes:
01 -
My biggest learned-the-hard-way tip: don't overcrowd your slow cooker! It messes with the cooking time and texture.
02 -
A common mistake I made was not stirring halfway through on high heat; the bottom can get a little stuck. A quick stir helps.
03 -
Personal insight: a splash of lemon juice at the end brightens up any creamy dump dinner beautifully.
04 -
Serving suggestion that makes this dish extra special: fluffy white rice or mashed potatoes.
# Equipment Needed:
01 -
6-quart or larger slow cooker
# Nutrition (Per Serving):
Calories: 450
Total Fat: 25g
Total Carbohydrate: 25g
Protein: 35g