Homan at Home

Perfect for busy folks, dump meals allow you to freeze ingredients ahead of time, throw them into the fridge to thaw the night before, and dump into a slow-cooker for a delicious dinner with minimum amounts of work. Each of these meals makes 4-6 servings.

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(Note: Beef Stew photo in the header is courtesy of Jeffery W., some rights reserved).

Slow-Cooker Beef Stew

Ingredients
1 lb beef stew meat
4 beef bouillon cubes
1/2 cup pepper strips
1 cup mixed vegetables
2 cups frozen potatoes
1 tsp garlic
1 tsp Italian seasoning
1 Tbsp dried chopped onions
1 bay leaf
5 cups water
Place all ingredients except for water in a freezer bag. Seal and freeze flat. Before use, thaw overnight in the refrigerator, then dump into slow-cooker, add water, and cook on low for 4-6 hours.

Southwest Chicken Soup

Ingredients
2 chicken breasts
1 can diced tomatoes
1/2 cup pepper strips
1 can kidney beans
4 chicken bouillon cubes
5 cups water
1 tsp garlic
1 tsp cumin
1 tsp chili powder
1 Tbsp dried chopped onions
Place all ingredients except water into freezer bag. Seal and freeze flat. Before using, thaw overnight in refrigerator. Dump ingredients into slow-cooker, add water, and cook on low for 4-6 hours. Shred chicken, then serve.

Italian Ranch Dump Chicken

Ingredients
4 chicken breasts
1/2 cup Italian dressing
1/2 cup Ranch dressing
1 tsp garlic
1 tsp cumin
1/2 cup water
Place all ingredients except for water in freezer bag. Seal and freeze flat. Before using, thaw overnight in refrigerator. Dump ingredients into slow-cooker, add water, and cook on low for 4-6 hours.

Cafe Rio Chicken and Rice

Ingredients
2 chicken breasts
1/2 cup Italian dressing
1 tsp garlic
1 tsp cumin
1/2 cup water
1 cup rice
1 2/3 cup water
1 can salsa verde
Place chicken breasts, Italian dressing, garlic, and cumin into freezer bag. Seal and freeze flat. Before use, thaw in overnight in refrigerator. Dump bag into slow-cooker, add 1/2 cup water, and cook on low for 4-6 hours. Remove chicken from slow-cooker and shred.
To make the rice, pour rice, 1 2/3 cup water, and can of salsa verde into rice cooker. Allow to cook. Serve shredded chicken over rice.

Slow-Cooker Chicken Curry

Ingredients
2 chicken breasts
1 can garbanzo beans
1 cup mixed vegetables
1 can coconut milk
1 chicken bouillon cube
1 cup water
1 can tomato sauce
2 Tbsp curry powder
Tbsp dried chopped onion
Place all ingredients except water into freezer bag. Seal and freeze flat. Before using, thaw overnight in the refrigerator. Dump bag into slow-cooker, add water, and cook on low for 4-6 hours. Remove chicken, shred it, and return to curry. Serve over cooked rice.