Name: No-Fuss Chicken Dump
Prep time: 15 min
Cook time: 480 min
Total time: 495 min
Ingredients: 2–3 lbs boneless chicken (breasts or thighs), cut into large chunks or left whole; 3–4 cups mixed vegetables (carrots, peas, bell peppers, green beans, corn — fresh or frozen); 2–3 cups chicken or vegetable broth (Use low-sodium if you plan to add salt later.); 1–2 tsp salt (Start low if using low-sodium broth.); 1/2–1 tsp black pepper; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp dried thyme or Italian seasoning (Adjust to taste.); 1–2 cups cooked rice or pasta to serve with (Recommended for serving.)

I’ve kept a stash of “no-fuss” dinners for the busiest weeks, and this No-Fuss Chicken Dump Recipe has saved more weeknights than I can count. It’s a throw-together slow-cooker (or oven) meal: chicken, mixed vegetables, broth, and basic pantry spices. Minimal prep, forgiving timing, and a bowl that feels like a warm hug — perfect when you want home-cooked without the hassle. If you like simple one-pot dinners, you might also enjoy this homemade chicken and dumplings for another easy comfort option.

Why you’ll love this dish

This recipe shines because it’s flexible, economical, and almost entirely hands-off once it’s in the cooker. Use breast or thigh meat — both work — and swap frozen veg for fresh depending on what’s in your freezer. It’s ideal for busy weeknights, assembly-line meal prep, or when you need a freezer-friendly dinner to pull out later.

“One toss-and-forget slow-cooker dinner that tastes like you spent hours cooking — weeknight magic!” — real home cook

Because it’s mild and adaptable, the dish is kid-approved and easy to bulk up with rice or noodles for a crowd. If you’re meal-prepping, pairing this with a hearty grain turns it into a complete, satisfying bowl.

Check a few crockpot-friendly techniques if you want other slow-cooker dinner ideas or timing tips.

Step-by-step overview

Before you dive in with ingredients, here’s what to expect:

Assemble raw chicken and mixed vegetables in a bowl or directly in a freezer bag.
Add broth and seasonings; toss to coat everything evenly.
Either freeze portions for future meals or dump the mix straight into the slow cooker.
Cook low and slow (6–8 hours on LOW) or bake from thawed in a 350°F oven until fully cooked.
Serve over rice, noodles, or quinoa to stretch the meal.

This overview keeps the process approachable: mix, dump, cook, serve.

What you’ll need

2–3 lbs boneless chicken (breasts or thighs), cut into large chunks or left whole
3–4 cups mixed vegetables (carrots, peas, bell peppers, green beans, corn — fresh or frozen)
2–3 cups chicken or vegetable broth (use low-sodium if you plan to add salt later)
1–2 tsp salt (start low if using low-sodium broth)
1/2–1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme or Italian seasoning (adjust to taste)
Optional: 1–2 cups cooked rice or pasta to serve with

Notes and substitutions:

Thighs give more forgiving results and stay moister; breasts are leaner and cook faster.
Frozen vegetables are fine — no thawing required — but large pieces (like whole carrots) benefit from chopping.
For a gluten-free meal, use gluten-free broth and serve over rice or quinoa.
Want a creamier finish? Stir in a splash of cream or a scoop of cream cheese near the end.

How to prepare it

In a large bowl, combine the chicken and mixed vegetables. If leaving chicken whole, place pieces spaced evenly to allow even cooking.
Pour in 2–3 cups of broth. Sprinkle the salt, pepper, garlic powder, onion powder, and thyme (or Italian seasoning) over the top. Toss everything to coat.
For meal prep: divide the mixture into freezer-safe bags. Label with the date and freeze flat. For immediate cooking: transfer the contents to your slow cooker.
Slow-cooker method: cook on LOW for 6–8 hours, or until the chicken reaches an internal temperature of 165°F (74°C). If you prefer, cook on HIGH for 3–4 hours but check for doneness earlier.
Oven method (from thawed): transfer to a baking dish, cover tightly, and bake at 350°F until the chicken hits 165°F and vegetables are tender — timing varies by piece size.
Serve the chicken and vegetables spooned over cooked rice, buttered egg noodles, or quinoa.

If you want extra sauce, reduce cooking liquid on the stovetop or stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) and simmer until thickened.

Try this creamy chicken idea if you like richer finishes or want an alternative flavor profile.

Best ways to enjoy it

Serve over steamed rice and spoon extra broth like a ladleable stew.
Toss with buttered egg noodles and a handful of chopped parsley for a homier bowl.
Spoon over cooked quinoa and top with a squeeze of lemon and toasted almonds for brightness and crunch.
For a one-bowl dinner, finish with shredded cheddar and a side of crusty bread for sopping up the juices.
For kids, chop the chicken into smaller pieces and serve with plain pasta — mild seasoning makes it approachable.

Storage and reheating tips

Refrigerate: Store leftovers in an airtight container for up to 3–4 days.
Freeze: Portion into freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Warm gently on the stove over medium-low, adding a splash of broth if the mix looks dry. In the microwave, cover and heat in 1-minute bursts, stirring between intervals. Always reheat to at least 165°F (74°C).
Food safety: Never let cooked chicken sit at room temperature for more than 2 hours (1 hour if above 90°F/32°C).

Helpful cooking tips

Even seasoning: Toss chicken and vegetables thoroughly so spices distribute — try massaging the seasoning into chicken pieces.
Thawing freezer bags: Lay freezer bags flat in the fridge to thaw quickly and evenly; once thawed, pour directly into the cooker.
Broth level: Use 2 cups for a thicker finish and 3 cups if you want more of a soupy bowl. Adjust salt accordingly.
Browning (optional): For deeper flavor, sear chicken briefly in a hot pan before combining with veggies and broth — not required, but tasty.
Check internal temperature: Use a probe thermometer and aim for 165°F in the thickest part of the chicken.

Creative twists

Mediterranean version: Swap thyme for oregano, add chopped tomatoes and olives, and finish with feta and fresh basil.
Curry-style: Stir in 1–2 tbsp curry powder with the other spices and serve over basmati rice with cilantro.
Creamy mushroom: Add sliced mushrooms and a cup of cream or cream cheese in the last 30 minutes of cooking.
Mexican-inspired: Use corn, bell peppers, cumin, and chili powder; finish with lime, cilantro, and shredded cheese.
Make it vegetarian: Replace chicken with firm tofu or a mix of hearty mushrooms and use vegetable broth.

Common questions

Q: How long does prep take?
A: About 10–15 minutes to chop (if using fresh veg) and toss everything together. Freezer-bag assembly takes similar time but gives you ready-to-cook portions later.

Q: Can I use frozen chicken?
A: It’s safest to start with thawed chicken if baking in the oven. For a slow cooker, you can technically use frozen chicken, but it may increase cook time and sit in the temperature danger zone longer — best to thaw first or use the slow cooker’s low setting with caution.

Q: Can I add potatoes?
A: Yes — diced potatoes work well. Keep in mind they may absorb liquid; you might want to add an extra 1/2–1 cup broth.

Q: Is this gluten-free?
A: Yes, if you use gluten-free broth and avoid any added wheat-containing thickeners. Serve over rice or quinoa to keep it GF.

Q: Can I double the recipe?
A: Absolutely. Use a larger slow cooker or two bags for the freezer. Increase cooking time slightly if the cooker is very full.

Conclusion

This No-Fuss Chicken Dump Recipe is an easy, flexible solution for busy nights and meal prep. It plays nicely with substitutions and reheats reliably, making it a practical addition to any home-cook’s rotation. If you want another simple dump-and-bake comfort dish, see this Dump Chicken Pot Pie recipe from The Kitchn for a creamy, casserole-style twist. For an Instant Pot version and additional timing notes, consult Instant Pot No Fuss Chicken guidance.