Slow-Cooker Dump Meals Part 2

Perfect for busy folks, dump meals allow you to freeze ingredients ahead of time, throw them into the fridge to thaw the night before, and dump into a slow-cooker for a delicious dinner with minimum amounts of work. Each of these meals makes 4-6 servings.

Check out Slow-Cooker Dump Meals Part 1 for 5 more easy dinners!

Slow-Cooker Beef Stew

• Ingredients

  1 lb beef stew meat
  4 beef bouillon cubes
  1/2 cup pepper strips
  1 cup mixed vegetables
  2 potatoes, diced, boiled, and drained
  1 tsp garlic
  1 tsp Italian seasoning
  1 Tbsp dried chopped onions
  1 bay leaf
  5 cups water

• Place all ingredients except for water in a freezer bag. Seal and freeze flat. Before use, thaw overnight in the refrigerator, then dump into slow-cooker, add water, and cook on low for 4-6 hours.

       Southwest Chicken Soup

• Ingredients

  2 chicken breasts
  1 can diced tomatoes
  1/2 cup pepper strips
  1 can kidney beans
  4 chicken bouillon cubes
  5 cups water
  1 tsp garlic
  1 tsp cumin
  1 tsp chili powder
  1 Tbsp dried chopped onionsPlace all ingredients except water into freezer bag. Seal and freeze flat. Before using, thaw overnight in refrigerator. Dump ingredients into slow-cooker, add water, and cook on low for 4-6 hours. Shred chicken, then serve.

Italian Ranch Dump Chicken

• Ingredients

  4 chicken breasts
  1/2 cup Italian dressing
  1/2 cup Ranch dressing
  1 tsp garlic
  1 tsp cumin
  1/2 cup water

• Place all ingredients except for water in freezer bag. Seal and freeze flat. Before using, thaw overnight in refrigerator. Dump ingredients into slow-cooker, add water, and cook on low for 4-6 hours.

Cafe Rio Chicken and Rice

• Ingredients

  2 chicken breasts
  1/2 cup Italian dressing
  1 tsp garlic
  1 tsp cumin
  1/2 cup water
  1 cup rice
  1 2/3 cup water
  1 can salsa verde

• Place chicken breasts, Italian dressing, garlic, and cumin into freezer bag. Seal and freeze flat. Before use, thaw in overnight in refrigerator. Dump bag into slow-cooker, add 1/2 cup water, and cook on low for 4-6 hours. Remove chicken from slow-cooker and shred.
• To make the rice, pour rice, 1 2/3 cup water, and can of salsa verde into rice cooker. Allow to cook. Serve shredded chicken over rice.

Slow-Cooker Chicken Curry

• Ingredients

  2 chicken breasts
  1 can garbanzo beans
  1 cup mixed vegetables
  1 can coconut milk
  1 chicken bouillon cube
  1 cup water
  1 can tomato sauce
  2 Tbsp curry powder
  2 Tbsp dried chopped onion

• Place all ingredients except water into freezer bag. Seal and freeze flat. Before using, thaw overnight in the refrigerator. Dump bag into slow-cooker, add water, and cook on low for 4-6 hours. Remove chicken, shred it, and return to curry. Serve over cooked rice.