3 Ingredient Chicken Recipes

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3 Ingredient Chicken Recipes

3 Ingredient Chicken Recipes

Here are some easy 3 Ingredient Chicken Recipes you can use when you want to prepare a great meal without spending a lot of time in the kitchen! They use ingredients most of us have on hand and you can start it cooking and forget about it. (OK, well don’t forget to pull it out when it’s done! LOL)

Remember, if you don’t have a crockpot you can bake all these recipes in the oven with the temperature at about 225 – 250 degrees for several hours (about 4-6 hours, depending on the cut of chicken and your oven).

This first recipe is great served over French style green beans or cauliflower.

Creamy Chicken

1 bag (2.5 to 3 lbs.) of frozen chicken breasts
1 (8 oz.) package cream cheese
2 cans cream of chicken soup

Place all ingredients in a crockpot and cook all day on low.


3 Ingredient Mexican Chicken Recipe

Mexican Chicken

1 bag (2.5 to 3 lbs.) of frozen chicken breasts
1 package cream cheese
1 large jar salsa

Place all ingredients in a crockpot and cook all day on low.


Rotisserie Chicken

1 whole chicken or 3 to 4 large chicken breasts with bones
Seasoning packet (powder) of your choice – Grill mates marinades, taco seasoning or Good Seasons Italian Salad dressing mix

Place balls of aluminum foil on the bottom of the crockpot. Spray well with cooking spray. Rest the chicken on top of the foil balls. Sprinkle chicken with the seasoning powder of you choice. Cook all day and presto – rotisserie chicken!!


Chili Chicken

1/2 cup orange marmalade
2 Tbsp. chili powder
1/2 tsp. salt
8 chicken drumsticks or thighs

Mix the first 3 ingredients in a zip top bag. Add chicken and coat. Place on a pan lined with foil that is well greased. Pour the extra marmalade mix on the chicken. Bake at 400 degrees for 25-30 minutes or until done.



  1. Lisa in Northern Michigan says

    Those sound delicious and I will be trying them all. I love 3 ingredient recipes! I have one that is a family favorite:

    4 boneless chicken breasts (if they are different sizes you can cut or pound to similar size & thickness so they cook evenly)
    1/2 cup mayonnaise
    1/4 cup parmesan cheese

    Heat oven to 425 degrees. Line cookie sheet or baking dish with alum.foil & spray with cooking spray for easy clean-up.
    Mix mayo & parmesan together & spread on chicken. Bake for about 20 minutes.

    • gigi says

      Hey there Lisa in Mich. Can you make that in the crock pot with the mayo? I need all the help I can get in the kitchen lets just face it. These quick chicken crock pot recipes seem just what I need, FAST and EASY. Thanks for any help Miss Lisa.

    • gigi says

      Oh WOW just had to let you all know I did the Mexican chicken today. YUM YUM. What I did since it is just the two of us was I used three chicken tenders, 1/4 pk cream cheese, and 1/2 jar mild chunky salsa. Cooked it 1/2 day on low. When it got done it was like a thick dip or something, I dont know what to call it. But we put it over corn chips. WOWZA that was so darn good!!!! Just enough for two.

    • tamara says

      wow! i had to prepare a fast meal…BEFORE I step out to buy groceries. I had a pack of chicken….I Google 2 ingredient recipes. I found this. I always have mayo and parm cheese. So I just made it. OMG it is moist, tasty and light crust. I will be making this regularly from now on. Thank you!! And it took only 20 minutes!

  2. Terrye says

    The Mexican chicken looks good but did you mean to put the chicken breasts in the crockpot while still frozen? You’re courting disaster if you do that because that frozen meat can break your pot. I wanted to say something since I’m sure a lot of young cooks are coming to this site

    • says

      Many many recipes call for you to put frozen meat in a crock pot and it really doesn’t hurt. If you put it in a cool crock pot it shouldn’t hurt. If you worry about it then just thaw your meat out if you don’t want to do it this way. The only time I would maybe not put in frozen meat is if I had something like a huge frozen solid roast and then I would only be worried that it wouldn’t get cooked in time for when I needed it.

  3. Jackie Martin says

    I need some ideas beyond chicken noodle soup and chicken salad, for what to do with a lot of canned chicken. Can it be used in any recipe or are there recipes that only call for canned chicken. As a senior on a fixed income, I go to the food bank a lot and have an over abundance of canned chicken and salmon. I do make salmon patties, but, what else is there? Or, can you steer me to a site where I can get some ideas? Remembering I am only one person living here and most recipes are for 6 to 8 servings. It is rough to get old alone!

    • says

      Jackie you can use canned chicken the same way you would use cooked chicken in any recipe. You can make casseroles, chicken and noodles, add bar be que sauce to it for bar be que chicken sandwiches, mix it with some leftover cooked rice and veggies, make a sweet and sour sauce to use with it over rice, crumble it up in a salad for a chef salad, make a cobb salad. Check out our website. We have tons of chicken recipes that use cooked chicken and you can use your canned chicken in any of them.

    • L.A. says

      Jackie – As a single person you can always make those recipes that call for 6-8 servings. Just portion them out – once it has cooled – place into storage containers or bags (depending on the food) and freeze the separate portions for a later date.
      For example: I just had slices of meatloaf for dinner that I made 2 months ago and defrosted earlier today. All I did was make veggies and grabbed a drink and I had a delicious dinner for myself. I make a whole meatloaf- slice it in portions – wrap in tin foil – place in a ziploc bag and freeze for meals another time.

  4. Eileen says

    The recipes sound good and easy. I came up with one of my own. Basically I put chicken beasts in a crockpot, cut up vegetables I had and added a package of dry onion soup mix and either water or wine. I cooked it on high for 4 hours and it was delicious. I made gravy out of the broth by adding corn starch. Everyone loved it even my picky eaters. To make the chicken cook faster, I cut the chicken into big chunks.

  5. Mary Jane says

    Jackie, I have canned beef and rabbit over the years, and one really good way to use your canned chicken, is to just heat it up in a heavy frying pan, with the liquid or add stock. Add a little thickener, (I use cornstarch) and whisk it into the liquid. You can also use milk, or part milk with the thickener. This makes a delicious meaty gravy of sorts, to serve over biscuits, toast, rice, noodles or mashed potatoes. Add seasonings to taste (such as garlic powder, sage, or just salt and pepper), and drained canned vegetables for extra nutrition if you like. It is super quick, hot, and filling.

  6. Grizzly bear mom says

    Jackie Martin used canned chicken and salmon as you would tuna. Chicken or salmon sandwiches on toast. Chicken or salmon noodle casserole. Salmon loaf. Salmon burgers. Grill salmon with a tablespoon of pesto on it.

  7. Linda says

    I was wondering if anyone had tried the Creamy Chicken with fat-free cream cheese and low-fat soup. I’m looking for low fat recipes and I do like chicken and rice. It wouldn’t change the texture or anything, would it?

    • gigi says

      Linda, it wont make a bit of diff in the taste i dont find. But Im always fooling my man and he never can guess. LOL If he knew he sure would not not not eat it. So go for it girl and enjoy.

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