Ok, so are you ready for CRAZY easy?? This “recipe” is about as easy as it gets and about as tasty as it gets!!
A bottle of Italian dressing and 3 lbs chicken breast. Yep, that’s all you need for a delicious, tender chicken dinner.
Now, I called this recipe a Crock Pot recipe because that’s the way I make it the most.
Place 3lbs frozen chicken breasts in the crock pot with one bottle of Italian dressing and cook on high for 4 hours. Your chicken will just fall apart. You can eat it with any side dish you like. We usually choose to eat it on rice or with my make ahead freezer mashed potatoes.
If you would rather bake this in the oven, you can do that too. Just thaw your chicken for several hours and pour the bottle of Italian dressing over the chicken to marinate while thawing. Then cover and bake at 400 degrees for about 45 minutes or until chicken juices come out clear.
Also, if you like to BBQ, this chicken is great on the grill. Just follow the instructions for baking but cook it on the grill instead.
For my freezer cooking, I place 1 1/2 lbs of uncooked chicken breasts in a freezer bag and 1/2 bottle of Italian dressing in each bag. I freeze them until ready to cook. I remove the frozen chicken and dressing from the freezer bag and place directly in the Crock Pot to cook on high for 4 hours.
So, enjoy this super easy recipe… we sure do!!
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Follow along:
I buy the Zaycon chicken in bulk, then I come home and cram as much of it as I can in my largest crockpot and cook it with a little water, salt, & pepper. Once done, I run it thru the food processor and freeze it in quart ziplock bags. Great to pull out for a chicken casserole or chicken tacos or chicken salad.
Meanwhile, I use all the rest of the bulk chicken by preparing as many recipes as i can in ziplock bags and freeze them raw. Sometimes I think ahead to thaw the bag in the fridge overnight, but if not, I just run warm water over the bag, then dump it in the crockpot on the day I need it.
One of my son’s very favorite freezer-crockpot meals is the one where I just dump raw chicken in the ziplock bag, then pour a can of red enchilada sauce over it and then toss in some cut up onions & bell peppers, and freeze until I need it. Once it has cooked in the crockpot all day, I pull the chicken out and cut it up pretty small, roll the chicken, onion, peppers, and cheese into soft tortilla shells, put them in a greased 9×12 casserole dish, top the enchiladas with more cheese and the juice out of the crockpot, and serve with chips & salsa. My son raves over this one.
I have a long list of freezer recipes that can be tossed into the crockpot, and it saves SO much time on busy afternoons!!!!!
Pinned this for future reference – it’s my kind of easy!