This is one of the many “dump chicken” recipes I’ve discovered over the years and adapted for my family. This one was always a favorite when our boys were young.
Also try Chili maple glazed dump chicken recipe
It’s called “dump chicken” because you dump the mix into a 1 gallon ziplocking freezer bag with the chicken and freeze it. Then when you want to eat it, you thaw overnight in the fridge and dump it into a pan (or crockpot) and cook it.
You can substitute all fruit spreads or sugar-free jams for the regular jam in this recipe.
Barbecue jelly chicken
3/4 cup ketchup (use a low sodium or no-salt ketchup for low sodium diets)
3/4 cup blackberry jam
1/8 cup white vinegar
1 tsp. Worcestershire
2 tsp. chili powder
1/8 tsp. salt (for low sodium diets, you can leave this out all together)
Rachael’s Recipe Notes:
Substitute grape, blueberry, strawberry, peach, apricot, raspberry or orange marmalade for the blackberry jam.
This is delicious served with steamed vegetables and steamed brown rice.
All the recipes can be made with 4-8 pieces of chicken (any pieces will do, wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless, maybe even whole chicken), we use 4 bone-in, skinless chicken breast halves to keep it healthier.
To cook the chicken: thaw completely in the fridge overnight. Dump into 9×13-inch pan, bake at 350*F until done (about 45 to 60 minutes for bone-in, skinless breasts)
You can also use your crockpot for this too. No need to defrost fully if using the crockpot, just enough to get it out of the bag and into the crockpot. Cover, turn on LOW, cook 6 to 8 hours (up to 10 hours depending on what pieces of chicken you use).
You might want to make a cornstarch slurry to thicken up the sauce in the crockpot the last 30 minutes of cooking time.
You can also grill this chicken on an outdoor barbecue grill, as you would any other chicken recipe.
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