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!
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)
If you don’t have a crockpot you can bake all these recipes in the oven with the temperature at about 225-250° for several hours (about 4-6 hours, depending on the cut of chicken and your oven).
This 3 ingredient creamy chicken recipe is an easy way to make a tasty dinner for your family with just a few minutes’ work! It is great served over French style green beans or cauliflower. You can also serve it over rice or your favorite pasta!
3 Ingredient Creamy Chicken Recipe
Ingredients
1 bag (2.5 to 3 lbs.) frozen chicken breasts
1 (8 oz.) package cream cheese
2 cans cream of chicken soup
Instructions
- Place all ingredients in a crockpot.
- Cook all day on low.
3 Ingredient Mexican Chicken Recipe
Ingredients
1 bag (2.5 to 3 lbs.) frozen chicken breasts
1 package cream cheese
1 large jar salsa
Instructions
- Place all ingredients in a crockpot.
- Cook all day on low.
This easy 3 ingredient Italian chicken recipe is super easy to make and your family will love it!
3 Ingredient Italian Chicken Recipe
- Yield: Serves 4-6
Ingredients
4–8 pieces chicken
lemon pepper (optional)
1 onion, sliced
2 cups Italian dressing
Instructions
- Preheat oven to 350°.
- Place the chicken into a greased baking dish.
- Sprinkle with lemon pepper, add onion and cover with Italian salad dressing.
- Bake for about 1 hour or until the chicken is done.
Grilled Italian Chicken
- Marinate the chicken in dressing for several hours.
- Place on a hot grill.
- Cook until the juices run clear.
This easy 3 ingredient rotisserie chicken recipe is a super easy way to make a tasty and tender chicken just like the store bought rotisserie chickens. It takes just minutes to prepare and your family will love it!
Easy Rotisserie Chicken Recipe
Ingredients
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
Instructions
- 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 4-5 hours at 250° and presto – rotisserie chicken!!
This easy 3 ingredient chili chicken recipe has a wonderful tangy flavor with just the right amount of zip! It is a quick and easy chicken recipe that takes just minutes to prepare and is sure to please!
3 Ingredient Chili Chicken Recipe
Ingredients
1/2 cup orange marmalade
2 Tbsp. chili powder
1/2 tsp. salt (optional)
8 chicken drumsticks or thighs
Instructions
- Preheat ocen to 400°.
- 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 for 25-30 minutes or until done.
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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.
Oh yum Lisa. I will have to try this is sounds so good. Thanks for giving it to us.
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.
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.
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!
yes…i searched only 2….but google found 3….so im happy!
Yes, this looks delicious. Thank you from Southeastern Michigan :)
Just to clarify, when you say “cook all day” how many hours is that?
8-10 hours depending on how hot your crock pot cooks.
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
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.
One of my crockpots cracked when I put frozen meat in it.
One of mine did too. Lesson learned…
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!
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.
I make cream of salmon soup with a can of salmon. Add 2 tablespoons of butter to a pot, and melt, add 2 Tablespoons of flour to the melted butter and keep stirring until thickened. I like to add 1 teaspoons of dill or thyme then slow add 2 cups of milk or a combo of milk and cream whisking to combine a smooth broth. Add salt and pepper to taste. Remove the round back bones and skin on the salmon. Add the juice from the can and the crumbled up salmon to the liquid, the small straight bones will disintegrate, so no worries – they add calcium to your diet). Heat to a simmer (do not boil if you add cream as it will curdle). Enjoy.
Also you can always make a salmon loaf similar to meatloaf or make it into a creamy dip for a snack or light meal. Plenty of online recipes!
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.
I do the same with soups, stews and casseroles, too! You can always halve or even quarter the recipe. I usually do batch cooking of at least two different things. Baked chicken and chili, for example. I eat a meal or two and freeze the rest. The chicken can be used for so many things (check out the ‘recipe” link at the top of the page or type in “chicken recipes”. Ii make chicken spaghetti and portion that out. The chili can be used to fill tortillas (with cheese, black beans and corn. Another easy recipe is to brown chicken breasts. Add a can each of corn, black beans and Rotel (or regular diced) tomatoes. Sprinkle in a packet of taco seasoning and a cup of water. Cook until chicken is done. You may need to add a little water if it gets too dry, but it should not have a lot of liquid left. This, too, can be put in a tortilla as a quick lunch the next day.
Yes this is true and if you have our book we have a place in there that tells you what to do with “leftovers” or different ways to use the meat and other things to make different meals with them. On our website we have pages of things like this from what to do with holiday leftovers to different meals you can make from a roast, chicken etc Leftovers
Chicken and chilis are great as a salad topper too! Serve with chips or in as taco shell!
I like to make a chicken tortilla soup with leftover chicken. Sometimes I also make tetrazzini. The meat in it can be turkey, chicken or ham. Something else is stir fry. I like to make stir fry with half of the vegetables being celery. Then I add whatever else sounds good. If the celery isn’t overcooked, it can still have a little bit of firmness or “crunch”, so you don’t have to add anything (expensive) like water chestnuts.
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.
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.
I never thought of using canned chicken that way. Sounds great. I’m going to try it. Thanks for the idea.
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.
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?
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.
Then I’ll have to try it. He will eat chicken and rice. Thank goodness. lol
I use canned chicken in casseroles when I don’t have time to cook and shred chicken. It always turns out great.
Hi
When doing Easy Rotisserie Chicken I am thinking that you cook all day on low setting. Is that correct?
Yes you can cook it at about 250° for 5 hrs.
I made the Italian Chicken recipe. Delicious! With the leftovers made chicken salad and added some of the sauce. Best I ever had. Took the remaining chicken pieces and baked them in a crescent roll with a slice of cheese. Life is good with leftovers!
My family loves chicken salad, that I make with cold roast chicken. When I make chicken, I often cook extra so that we will have the leftovers to make this. It’s fast and simple. First, I scrub up celery, carrots and Granny Smith apples and chop each into fine chunks using my food processor, and I don’t measure. Maybe like 3 stalks of celery, two good sized carrots (peeled) and two apples (peeled). Add one half of a small onion, and chop that up too, very finely in the food processor. Then, I put approximately 2 half chicken breasts trimmed and cut in chunks (boneless) in the food processor. My machine is fairly small, and I do each item separately because I want to be able to monitor how small the pieces are. So, when you are finished, there is more fruit and vegetable than chicken. Now add salt, pepper, garlic powder and any other seasoning you like, plus sufficient mayonaise to make a nice consistency. My family loves this and it’s great to have available for the next day’s lunch too.
cant wait to try all of these
You are so helpful always. Thank you!!!!!
Oh you are so welcome Shelley.
I love all the recipes. They have never failed me and are definitely delicious and tasty. And yes, budget friendly.
Thank you for your emails
I am truly loving it!
Melody
Can’t wait to try these in my Sun Oven! …..well when it shines long enough again……
Can’t wait to try these yummy recipes as well as the ones shared by the others! Thank you for sharing!