Well the first batch of these recipes was so popular, I put together 5 more recipes. This is the chicken edition! I tried a pork chop recipe but I messed it up, so it will be in the next set of recipes! I promise I will have less chicken recipes next time. I want to make enough to have 4 weeks worth of dinners.

In case you missed it check out Part 1Part 3Part 4,  Part 5,  Part 6 and Part 7  of my 1 Hour + 1 Mess = Slow Cooker recipes. There are 35 recipes!

So make sure you have sure you sign up for my email newsletter so you get the next batch of recipes!

You will be able to make Dijon Chicken, Rotisserie Slow Cooker Chicken, Italian Chicken, Chicken Tinga Tostadas, and Chicken Cacciatore. Click here for the printable version of the list and recipes.

Important Notes:

  • I use a 6 quart Slow Cooker
  • You can also place the ingredients into a Slow Cooker liner and them into the freezer bag. There will be no clean-up!

Shopping List

8  pounds boneless, skinless chicken breasts
1 whole chicken (4-5 pounds)
1 cup chicken broth (or 1 cup water & 1 Tablespoon bouillon)
dijon mustard
1 cup Italian dressing
1 packet dry ranch dressing mix
1-2 chipotle peppers
chicken bouillon
28 oz can crushed tomatoes
2 onions
10 garlic cloves
1/2 red bell pepper
1/2 green bell pepper
8  potatoes
3-4 tomatoes
1 bag of pre-cut baby carrots
dried oregano
3 bay leaves
dried thyme
onion powder
chili powder
black pepper



Dijon chicken

(4-5 servings)

  • 2 pounds chicken breasts
  • 1 cup chicken broth (or 1 cup water & 1 Tablespoon bouillon)
  • 1 onion, chopped
  • 2 T dijon mustard
  • 3 cloves garlic, chopped
  • 2 bay leaves
  • ½ – 1 tsp thyme (depending on how much you like thyme)

Add all the ingredients to the bag.

Write the following instructions on the bag:

  1. Dump the contents of the bag into your Slow Cooker.
  2. Cook 4-5 hours on high or 5-6 hours on low.
  3. Remove bay leaves when you are done

(Maybe serve with stuffing?)

Slow Cooker Rotisserie  Chicken And Potatoes

(serves 4-5)

  • 1 whole chicken (4-5 pounds)
  • 2 tsp  salt
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1/2 tsp dried thyme
  • 1/2 tsp chili powder
  • 1/2 tsp black pepper
  • 4 whole garlic cloves
  • 3-4 potatoes, quartered (Don’t put in the freezer bag)


  1. Mix all the dry spices together. Rub the spice mixture all over the chicken, and under the skin of the breast.
  2. Add 4 whole garlic cloves  inside the bird.
  3. Put in the freezer bag.

Write the following instructions on the bag:

  1. Quarter 3-4 potatoes and loosely wrap them in a few foil balls.
  2. Place them at the bottom of the Slow Cooker and put the chicken on top of the potatoes.
  3. Cover and cook on high for 4-5 hours or on low for 7-8 hours.

Italian Chicken

(serves 4-5)

  • 2 pounds of boneless/skinless chicken breasts
  • 2 garlic cloves, minced
  • 1 packet ranch dressing mix
  • 1/2 Tbsp. chili powder
  • ½ cup water*
  • 1 cup Italian dressing (Don’t put in the freezer bag)


  • Place all the ingredients in the freezer bag – except the Italian dressing.
  • *If you use pre-frozen chicken there is a layer of ice, so you do not need to add the water.

Write the following instructions on the bag:

  • Add 1 cup Italian dressing
  • Cook on high 5-6 hours or low for 7-8 hours. You can eat this as a whole chicken breast or shred and use it for tacos.

Chicken Tinga Tostadas

(Serves at least 6)

  • 3 boneless/skinless chicken breasts
  • 3-4 tomatoes
  • ½  cup water*
  •  piece small onion (just a small wedge)
  • 1 garlic clove
  • chipotle peppers (1-2 from a can – freeze the leftovers)
  • 1 teaspoon chicken bouillon
  • Salt to taste (at least a teaspoon)


  • In a blender combine tomatoes, 1 garlic clove, onion, 1-2 chipotle peppers, chicken bouillon, and water*. (You can use less chipotle if you don’t like it to be spicy. My 7 and 3 year old boys didn’t have any problems with the spiciness.) *You do not need the water if you use pre- frozen chicken breasts.
  • Add all the ingredients to the freezer bag.

Write the following instructions on the bag:

  1. Cook on high 5-6 hours or low for 7-8 hours.
  2. When the meat is cooked it should be very easy to shred. You want to shred it as much as possible because it’s easier to eat on the tostada shells.
  3. Serve on tostada shells. You can put refried beans on the tostadas, then the meat mixture, then Mexican cream. We also like to crumble Panela cheese to put on top.


  • Get creative and add more toppings if you like. Tostadas look different in Mexico than in the US. If you prefer, you can also add some lettuce or cheddar cheese.
  • This meal will have a lot of liquid, so it’s best to serve with a slotted spoon. You could also eat this with tortillas. It makes a lot of food, so this could also be a great meal to bring to a potluck dinner.
  • Serve it with a side of rice for a tasty Mexican meal.

Chicken Cacciatore

(Serves 4-5)

  • 2 pounds boneless/skinless chicken breasts
  • 28 oz can crushed tomatoes
  • 1/2 red bell pepper (cut lengthwise)
  • 1/2 green bell pepper (cut lengthwise)
  • 1/2 large onion, chopped
  • 1 tsp dried oregano
  • 1 bay leaf
  • salt and fresh pepper to taste
  • 3-4 potatoes (Don’t put in the freezer bag)
  • 1 bag of pre-cut baby carrots (Don’t put in the freezer bag)

Place all the ingredients, *except the carrots and potatoes, into the freezer bag.

Write the following instructions on the bag:

  1. Dump the ingredients into your Slow Cooker.
  2. Cut up the potatoes and add potatoes and carrots to your Slow Cooker.
  3. Cook 5-6 hours  on high or 7-8 hours on low.
  4. Remove the bay leaves.
  5. We also like to sprinkle some parmesan cheese on the dinner.

Click here for the printable version of the list and recipes.

Additional notes:

  • Check your food to make sure you have the proper cooking time. Some slow cookers cook hotter than others.
  • According to the official Crock Pot website, you can safely cook frozen meat in your Slow Cooker. If you still don’t like the idea, you can put the bag in the fridge the night before and it should be defrosted by the morning.
  • If your slow cooker has a hard to remove layer of gunk on it, try soaking it with a half a sheet of fabric softener. It will wipe right off!
  • Never put the plastic bag in the Slow Cooker. Always dump out the contents to prepare your meal.
  • When you freeze the bag, make sure the frozen lump (for lack of a better work) will easily fit into your Slow Cooker.
  • One reader suggested putting the dinners into Slow Cooker liners and then into the freezer bag.

Here is the first batch of 1 Hour + 1 Mess = 5 Crock Pot Meals.

You can also check out my Batch Cook Day!

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