Simple Dump and Go Crockpot Dinners: Weeknight Wins (Print Version)
Easy Dump and Go Crockpot Dinners simplify weeknights. Toss ingredients in, relax, and enjoy a warm, homemade meal without the fuss. Perfect for busy folks!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 4 Hours minutes
Total Time: 19 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American Homestyle
Dietary: Gluten-Free (if using GF broth)
# Ingredients:
→ Base Ingredients
01 -
1.5 lbs boneless, skinless chicken thighs
02 -
1 (14.5 oz) can diced tomatoes (undrained)
03 -
3 cups low-sodium chicken broth
04 -
1 cup brown rice (uncooked, rinsed)
→ Flavor Enhancers
05 -
1 large onion, chopped
06 -
4 cloves garlic, minced (or more, I always do!)
07 -
2 tsp dried Italian seasoning
08 -
1 tsp smoked paprika
09 -
1 tsp salt (or to taste)
10 -
½ tsp black pepper (or to taste)
→ Veggie Boosters
11 -
1 (12 oz) bag frozen mixed vegetables (peas, carrots, corn, green beans)
→ Finishing Touches
12 -
¼ cup fresh parsley, chopped (for garnish)
# Instructions:
01 -
Okay, first things first, grab your trusty slow cooker. No need to spray it, not for this recipe. Just make sure it’s clean and ready for action! I usually lay out all my ingredients on the counter, just to make sure I don’t forget anything. One time, I forgot the chicken broth and wondered why it was so thick… yeah, not my finest moment. This is where the 'dump' part truly begins!
02 -
Now, let's start layering. First, put your chicken thighs right at the bottom of the crockpot. They'll get nice and tender down there. Then, sprinkle your chopped onion and minced garlic over the chicken. Don't be shy with the garlic, remember? I always try to spread it out evenly, so every bite gets a little kick. This step sets the foundation for all those yummy flavors.
03 -
Next up, pour in those diced tomatoes (undrained, please!) and the chicken broth. Give it a little stir right over the chicken and veggies. This is where the magic starts to happen, creating that savory liquid gold. I love how the tomato juice mixes with the broth; it just smells like comfort already!
04 -
Time for the flavor party! Sprinkle the Italian seasoning, smoked paprika, salt, and pepper all over everything. Don't forget to stir gently to distribute the spices. I always taste a tiny bit of the liquid (before adding raw chicken, of course!) just to make sure the seasoning is on point. It’s a little trick I picked up from my grandma, who always said to "taste as you go, sweetie."
05 -
Now, add your brown rice and the frozen mixed vegetables. Give it another gentle stir, making sure the rice is mostly submerged in the liquid. This is where I always worry about the rice cooking evenly, but trust the crockpot, it knows what it’s doing. It will all come together for a delicious crockpot dinner.
06 -
Pop the lid on your slow cooker. Cook on LOW for 4-6 hours, or on HIGH for 2-3 hours. The chicken should be fork-tender and the rice fully cooked. When it’s done, I love how the kitchen smells – like home! Carefully remove the lid (watch out for steam!), give it a final stir, and get ready to enjoy your delicious creation. Before serving, I like to shred the chicken right in the pot with two forks. It's so tender it practically falls apart!
# Notes:
01 -
Don't peek too much! Lifting the lid lets heat escape and adds to the cooking time. I learned this the hard way when I was impatient.
02 -
Make sure your rice is fully submerged; otherwise, you might end up with some crunchy bits, which is no fun, believe me.
03 -
If your chicken thighs are super thick, cut them in half so they cook more evenly with the rice.
04 -
A splash of apple cider vinegar or a squeeze of lemon juice at the very end brightens up all the flavors, I swear by it!
# Equipment Needed:
01 -
6-quart slow cooker
# Nutrition (Per Serving):
Calories: 450
Total Fat: 18g
Total Carbohydrate: 35g
Protein: 32g