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Nutrition Facts
Serving Size 1 (253g) Recipe makes 4 servings The following items or measurements are not included below: 1 1/4 ounces taco seasoning mix
Calories 385
Calories from Fat 142		(36%)
Amount Per Serving		%DV
	Total Fat 15.9g	24%
	Saturated Fat 4.5g	22%
	Monounsaturated Fat 6.5g
	Polyunsaturated Fat 3.5g
	Trans Fat 0.0g
Cholesterol 77mg		25%
Sodium 654mg		27%
Potassium 516mg		14%
Total Carbohydrate 42.6g		14%
	Dietary Fiber 1.7g	6%
	Sugars 23.9g
Protein 21.1g		42%
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Sweet Salsa Dump Chicken - OAMC

Recipe #107570 | 37 min | 7 min prep | add private note

⁽⁹⁵⁾ RATE IT NOW Print Recipe

By: Tish
Jan 4, 2005

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!

SERVES 4 -6 (change servings and units)

Ingredients

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

Directions

1
For immediate cooking: Pre-heat oven to 350°F Place all ingredients into a large baking dish, turn chicken to coat.
2
Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
3
For freezing: Place all ingredients into a 1 Gallon freezer bag.
4
Lay flat in freezer.
5
To thaw and cook: Take the bag out of the freezer the night before, make sure the baggie is completely closed.
6
Place the Bag on a refrigerator shelf to thaw.
7
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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Featured Reviews for This Recipe

From: Retro Kali

On Nov 5, 2009

This was good, not great. I imagine that it is a matter of preference...next time I will add more jam. I just tasted salsa. Hubby really liked it though.

0 people found this review helpful

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From: Chef #988942

On Oct 30, 2009

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.

0 people found this review helpful

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From: Tornado Ali

On Sep 12, 2005

This was really good, the flavor went throughout the entire piece of chicken, not just the skin. I dumped the bag into my crockpot and cooked on high for about 3 1/2 hours or so - it was just perfect. May I suggest throwing in some rice the last half hour of cooking to go with all that delicous sauce? Thanks for a great OAMC-to-crockpot recipe, Tish!

45 people found this review helpful

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From: Annacia

On Jan 5, 2005

Amazing, the family loves this. Thank you Trish, it's such a welcome change from the regular baked chicken. I served it with cornbread and cooked carrots as a veggie (carrots were all I had on hand at the time) and a green salad. It all came together beautifully!! Will use this again.

13 people found this review helpful

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