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Dinner in a Bag: 3 Spicy Chicken Dinners

By Buns In My Oven
Created March 6, 2017
dinner in bag 3 spicy chicken dinners
What’s that? You want an easy way to get dinner on the table and you want it to taste amazing? MORE+ LESS-

 Oh, hi. I can help with that.

These three chicken dinners in a bag are going to be a lifesaver, y’all. Full of spicy chicken, each bag only takes about 5 minutes to put together. You can grab these straight from the freezer on busy mornings and just dump them right in your slow-cooker. Dinner is served!

 

Honey Chipotle Chicken

Let’s start with this honey chipotle chicken. It’s perfect on tortilla chips or stuffed inside a soft shell taco!

Here’s what you’ll need:

  • 10 pounds chicken breasts
  • 20 chipotle peppers in adobo sauce, minced, from two small cans
  • 1 1/4 cup honey
  • 5 tablespoons lime juice
  • 5 gallon-sized freezer bags

 

Divide everything evenly between the bags and dump it all in.

Pop them in the freezer until you’re ready to add them to your slow-cooker.

 

If you thaw the bags before cooking, plan on 4 hours on Low. If you’re cooking them frozen, cook them on Low for 8 hours.

Shred the meat and load up some nachos! Top with cheese, pico de gallo, and any other nacho toppings you have on hand.

 

Soy Sriracha Chicken

I love the Asian flavors in this easy recipe.

  • 10 pounds chicken
  • 1 1/4 cups soy sauce
  • 1 1/4 cups honey
  • 5 tablespoons sriracha
  • 5 gallon-sized freezer bags

 

Divide everything evenly between the bags.

Pop them in the freezer until you’re ready to add them to your slow-cooker.

 

I like to shred the chicken and serve it over rice. Drizzle on a little extra sriracha if you can handle the heat!

Once again, if you thaw the bags before cooking, cook on Low for 4 hours. If you cook it straight from the freezer, you’ll need to cook it on Low for 8 hours.

 

Buffalo Ranch Chicken

Buffalo sauce is one of my favorite ways to dress up chicken. There’s something so addictive about that flavor!

Here’s what you’ll need:

  • 10 pounds chicken
  • 2 1/2 cups Frank’s™ RedHot™ Sauce
  • 20 tablespoons butter
  • 5 packets dry ranch seasoning
  • 5 gallon size freezer bags

 

You know the drill by now, right? Divide it all between the 5 bags, dump it in, and freeze until you’re ready to cook it!

 

There are so many ways to serve this Buffalo ranch chicken. I opted for Old El Paso™ tortilla boats this time around. Hit ‘em with some cheese, a sprinkle of matchstick carrots for crunch and freshness, and a little drizzle of ranch dressing.

You could also turn this into sandwiches or lettuce wraps. Get creative, and enjoy!

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