Sweet Salsa Dump Chicken

By Addie

"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!"

Ingredients

• 1 (1 1/4 ounce) packages taco seasoning mix
• 8 ounces apricot jam
• 12 ounces salsa
• 1 1/2 lbs chicken pieces ( 4-6 pieces)

Preparation

Step 1

For immediate cooking: Pre-heat oven to 350°F Place all ingredients into a large baking dish, turn chicken to coat.

Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).

For freezing: Place all ingredients into a 1 Gallon freezer bag.

Lay flat in freezer.

To thaw and cook: Take the bag out of the freezer the night before, make sure the baggie is completely closed.

Place the Bag on a refrigerator shelf to thaw.

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).
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REVIEWS:

Loved this - made it in the crock pot also, cooked about 7 hours on low. I used Pace mild salsa. We made it for a big group of us on vacation - it was so easy because I just brought it frozen in the bag, let it defrost on the way to our destination, stuck it in the crock pot in the morning. Then we played around town all day and it was ready when we got home. I served it over rice and we had very positive reviews from the four adults on the trip (including me)!

I can't belive I didn't rate this one yet! I have this in my monthly rotation. It is a must have according to the hubby! I make this using breast meat and rice. Easy,Peasy, Lemon,Squeezy recipe!
I make it exactly as stated in the directions. Thanks Tish, Another winner. I also make your Chicken Packets every month as well.

10/11/09 Amazingly delicious and so easy to make. This simple recipe exceeded my expectations. Really good over rice. Thanks for posting a recipe that's sure to be made often in our home! 11/24/09 Made this for the second time and my husband, who loved it the first time, RAVED about it even more this time. He asked where I got the recipe and when I said "Zaar" he said, "Well, I would definitely give this a really good rating!" So, here's a SIX star rating from my husband!!

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 :)

What a successful dinner tonight was, all because of this winning recipe! I used chicken breasts pounded out, and found a SFapricot jam. Delicious! Hubby was happy, and even asked if there was enough for his lunch tomorrow! Thank you, this made a moist, flavorful chicken dinner!

Very good! I have had this one in my cookbook for a long time, just never getting around to buying the apricot jam, finally picked some up and made this. We all enjoyed it, so it will go in my regular rotation! Thanks for another great recipe!

This was great. I really really liked it. The flavor was wonderful and mine was a bit spicy because I used spicy salsa. The heat of the salsa matched well with the sweetness of the jam. I would definitely make again. As noted by another reviewer, this recipe makes a lot of sauce so more chicken can be added than the recipe calls for.

This is absolutely one of my top 3 chicken recipes!!! I could eat it for breakfast, lunch, or dinner! I used marmalade instead of jam, I like the pieces of fruit in it. I also felt I could've added a few more pieces of chicken in the pan..I used legs only. Thanks so much for sharing! By the way...I think it deserves 10 stars!!!!

So easy and quick to prepare. Everyone including chicken haters LOVED it!

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!

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

Excellent! Dumped it all in the crockpot & headed to church. Came home & was disappointed that the aroma didn't meet us at the door. DUH! It helps to plug in the crockpot. I used 1 1/2 lbs chicken tenderloins, medium salsa and a homemade taco seasoning mixture. It was really spicy but I think that was due to the taco seasoning. Served over penne pasta and shredded the chicken on our plates.

A WINNER! Because DH is a diabetic I used Smuckers Sugar Free Apricot Preserves. I also cooked the boneless skinless chicken at 300 degrees for 1 hour. When ready I topped it with Krafts Four Cheese Mexican Cheese, placed it back into the oven to melt for a few minutes. I served sour cream on the side. You could also fix a guacamole too. The next time I am going to make the corn Oh so Yummy Buttery Corn With Lime and Chile - Aka Esquites for a side dish.

Wonderful. I let it all marinate in the ziploc bag overnight, then put it in the crock pot to cook on low for 6-7 hours. Served over minute rice and when we ran out of rice Al resorted to the leftover stovetop stuffing and declared it delicious as well.

I now live in Costa Rica, formally from Texas. Lots of luck finding Apricot anything. I substitued sweet and sour sauce (home made) and fresh gound garlic the results were terffic! Thank you so much for your wonderful tip. I have bagged up 10 pounds for my Halloween party.

Wonderful recipe. I used chicken breasts and cooked them on the stove top. It tasted a bit like sweet and sour chicken with a Mexican flair. Thank you.

Great tasting recipe! I think it would also taste great cooked in a crockpot which is what I will do next time. Also for half of it we put some shredded cheese on top and put it in the oven till the cheese was melted. Added a really good flavor.

We all liked this one, and the fact that it is so SIMPLE makes it even better in my book! I will say that if you use a mild salsa like we did (one of the corn and black bean salsas) that it was a little sweet so next time when we use a mild one we'll cut back on the jam just a little bit. Excellent make ahead freezer meal, but really, it's so easy it doesn't save a lot of time. It's nice knowing it's sitting in the freezer waiting to be cooked though. :)

Very good. I made the recipe as directed. It was very tasty.

Gave it 1 star for the easy prep- As for the finished dish..... did not care for it at all. Something was missing. Basically tasted like you poured salsa over chicken. The jam got lost in the mix and really not much flavor in this dish at all.

This recipe doesn't need another glowing review but here it goes: I love this recipe! I also used the crockpot and to handle the extra sauce, I shredded the chicken before serving over rice, which worked great and was able to use the leftovers on sandwich buns. Thanks for sharing!

Winner winner, chicken dinner! I halved the recipe for just the 2 of us. It was delicious, we both loved it. I'll be making this again and again!

I used this with pork chops, and it was wonderful! I put a few chops in a foil pack and into my slowcooker which kept them moist & seemed to help the flavors come together without marinading.

This was so simple and very good. I was looking for some simple recipes that don't take a lot of time to prepare, and this couldn't get any easier or faster! I wish I had read all the reviews beforehand as I would have made some rice to serve along with it to soak up all the juice, but I will just do that next time. Thanks for posting and I will be making a few batches to throw in the freezer!

This worked well putting frozen chicken breasts in the crock pot with the ingredients, then cooking on low for about 6 hrs. DH really liked it, so this one's a keeper. Went well with brown rice and beans. Even my 4 yo, who hates spicy food, ate up her chicken (I left the sauce off of hers, but the meat still had the flavor).

This was yummy. My husband thought that it was a little to sweet but I thought it was really spicy.Lol it was really nice to have it in the freeze!

I just LOVED this! I made it fresh (not frozen) with chicken breasts. The only thing I can say is it makes a lot of sauce so you could easily add more meat than called for.
I noticed this is naturally gluten and lactose free (I make my own taco seasoning) which is great for some of my family members. I will try making it with a pork tenderloin as well since one of them is also allergic to poultry.

This was fairl good. I'm probably not going to make again though.

My husband and I liked this okay, but not one of my children did. So with only 2 out of 7 liking this dish, I rated it 3 stars. I didn't think it was overly spectacular, just another dish. I would eat it again, but my children would not so I don't think I will try it again. Thanks anyways.

Outstanding! Everything was in my pantry except the apricot jam. (I don't like apricot anything.) I used peach jam and LOVED the outcome. Used boneless, skinless thighs and grilled them. I boiled the marinade and served as a dipping sauce. This will be a regular meal for us.

I am not sure what I did wrong or maybe it's my tastebuds but this turned out yucky. My family could barely eat it. I try to think how I could have doctored it up to make it better, but I won't be making this again, I know there are many who wound disagree with me, but this is just my opinion.

This was good served over rice! Made exactly as written!

I found this a extremely easy recipe to make. I turned the heat down to 300 degrees on the oven and started rice on the stove top to serve with the chicken. Overall the chicken breasts baked for 40 minutes and came out very juicy. Loved the hint of sweet flavor provided by the apricot preserves (I didn't have jam). This was a hit tonight! Made, served and devoured on a cold Michigan night.

I made this last night using leg and thigh quarters. We liked it alot, but next time I'm going to bake the chicken for half the time, drain the fat off and then add the remaining ingredients. I know its because I used the hind quarters so its not the recipes fault. We really did like this alot. I will make it soon again. Thank you for sharing this really easy chicken recipe.

This was a very good recipe! I used my homemade salsa, and served it on a generous bed of rice. The rice soaks up the extra sauce, and becomes kind of like Spanish rice. I made it with chicken pieces, but when I do it again, I'll use breasts just because it would be easier to eat without the bones. Yummy! A great staple to have in the freezer.