Raspberry Dump Chicken

Ingredients

• 3 chicken breasts or 6 thighs*
• 3/4 cup raspberry jam
• 3/4 cup ketchup
• 1/8 cup white vinegar
• 1 teaspoon Worcestershire sauce
• 1 teaspoon chili powder
• 1/8 teaspoon salt
  

* Boneless and skinless chicken is preferred, but the choice is yours.

Instructions

1. For freezing: Place all ingredients into a 1-gallon freezer bag, mixing well. Lay flat in freezer. For thawing: Take the bag out of the freezer the night before, making sure the freezer bag is completely sealed. Place the bag on a shelf in the refrigerator furthest from the freezer (it works best if the bag is laying flat, although this may not be the best option with a side-by-side refrigerator/freezer).
2. For baking: Heat oven to 350 degrees F. Place all ingredients into a large baking dish, turning chicken to coat. Bake until chicken juices run clear (about 30 to 60 minutes depending upon the chicken pieces used).
3. For the slow cooker: Using tongs, put chicken in the bottom of the pot. Pour remaining ingredients over the chicken. Cook on LOW for 6-8 hours or on HIGH for 4-6 hours or until done.

DUMP CHICKEN RECIPES