Sweet Salsa Dump Chicken - OAMC

Tish's Note:

The theory is you dump this in a bag and freeze to pull out later. There are many variations which I will post separately but it's amazingly easy to make these up and have a different "dump" chicken every week!

• Total Time: 37 mins
• Prep Time: 7 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 1 (1 ¼ ounce) package taco seasoning mix
• 8 ounces apricot jam
• 12 ounces salsa
• 1 ½ lbs chicken pieces (4-6 pieces)

Directions:

1. For immediate cooking: Pre-heat oven to 350°F Place all ingredients into a large baking dish, turn chicken to coat.
2. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
3. For freezing: Place all ingredients into a 1 Gallon freezer bag.
4. Lay flat in freezer.
5. To thaw and cook: Take the bag out of the freezer the night before, make sure the baggie is completely closed.
6. Place the Bag on a refrigerator shelf to thaw.
7. Preheat the oven to 350°F Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).

Reviews

[Smilyn]

This was really good. We made it as is with the exception of using breasts and cooking into a slow cooker. We made rice and canned low-sodium black beans to serve with dinner. We had butternut squash - diced it up, roasted it and served it with. It all went so well together... it seems like an odd combo but it really did go well. Thanks for the new addition to our rotation :)

[DesertRose15]

I made this in the crockpot as suggested by other reviewers. It made a lot of yummy sauce which I served over rice. It was easy and flavorful!

[John - Chef #1274429]

Very tasty as written. Tried this recipe using salmon instead of chicken. Also excellant.