Oven Beanpot Chicken Dump Recipe
I have a family favorite to share with you today. It is a very simple dish with just 2 ingredients and seasonings! It is a chicken dump recipe that my child and everyone I have served it to just loves. It creates a beautiful sauce that is ladled over your choice of egg noodle or rice for a hot, filling meal.
If you have an oven bean pot crock, using that is the best way to make this awesome recipe since it needs to be covered through the entire baking period. If you do not, you can try using a an oven safe casserole dish with a lid. Honestly, I have not tried this recipe in a regular slow cooker so I am not sure if it will stand up to the length of cooking but it may. I hope you give it a try.
- Family Size pack of Boneless, Skinless Thighs – do not substitute
- 2 Cans of Cream of Mushroom Soup – Not lowfat or Low Cal
- Garlic Powder
- Pepper
- Salt
- Rice or noodles
- In an oven crockpot aka beanpot, layer cleaned and rinsed chicken thighs evenly around the pot.
- Dump in 2 cans of soup over the top of the meat
- Add 1 tbsp garlic powder or 2 cloves fresh garlic, minced
- /4 tsp salt and pepper
- Cover with lid and bake at 350 for 3 hours. Do not uncover during cooking
- Serve over prepared rice or egg noodles
*Noteworthy* Do not sub the meat for another cut. Breasts come out with a weird texture. Plus meat with bones is not great in a slow cooked dish like this as it falls apart during cooking. The thighs have the fat needed to break down into a tender chicken dish. Also do not sub the soup for any low cal or healthy choice product. It separates and is not very good. The flavor is in the full fat soup. Also one to try, if you can find it, is the Cream of Mushroom with Garlic. When I can get it I add 1 can of regular and 1 can of the garlic. Very good!
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