6 Dump Dinners That Are Easy To Make And Delicious To Eat!

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I don’t know about you, but I’m tired of cooking. This season has such wonderful foods to eat, but I don’t necessarily want to spend hours at night crafting the perfect dinner. That’s why this fall, we’re making dump dinners. 

Don’t let the name fool you – dump dinners are delicious and easy to make. You just dump all your ingredients in a crockpot, pan, or whatever you need and you’re good to go! Sign me up!


Cheater’s Slow-Cooker Beef Bourguignon

Thank you PureWow for the recipe!


  • 5 slices bacon (diced)

  • 3 lbs. beef chunk (cubed)

  • Kosher salt and freshly ground black pepper

  • 3 Tbsp all-purpose flour

  • 8 oz. pearl onions (peeled)

  • 4 carrots (peeled and sliced into 1-inch pieces)

  • 1 quart cremini mushrooms (quartered)

  • 3 garlic cloves (minced)

  • 2 cups beef broth

  • 1 + ¼ cups red wine

  • 2 Tbsp tomato paste

  • 1 bay leaf

  • 2 Tbsp unsalted butter

  • 2 Tbsp chopped fresh thyme

  • ⅓ cup chopped fresh parsley

  • Mashed potatoes (for serving)


  1. In a large skillet, cook the bacon over medium heat until it’s crisp for about 5 minutes. Remove it from the heat and transfer it to the bowl of a slow cooker. 

  2. Season the beef with salt and pepper and add each piece to the skillet in an even layer. Sear until it’s well-browned on each side—about 3 minutes per side. Transfer it to the slow cooker. 

  3. Sprinkle the flour evenly over the beef and bacon, then stir to combine. Add the carrots, onions, mushrooms, and garlic and stir gently to combine. Add the beef broth, wine, tomato paste, bay leaf, and butter. Place the lid on the slow cooker and cook on low for 8 hours, or until the beef is tender. 

  4. Stir in the thyme and serve with a parsley garnish.


Thai-Inspired Chicken Meatball Soup

Thank you Real Food — Whole Life for the recipe!



  • ¼ cup grated onion

  • ½ tsp kosher salt

  • 2 Tbsp almond flour 

  • 2 tsp red curry paste

  • 1 lb. lean ground dark chicken meat


  • 1 quart chicken stock

  • 2 cups unsweetened coconut milk 

  • 2 cups water

  • ¼ cup coconut aminos

  • 1-inch piece peeled ginger

  • 3 garlic cloves

  • 1 stalk lemongrass (peeled and cut in half)

  • 2 Tbsp red curry paste

  • 1 Tbsp fish sauce

  • 2 Tbsp fresh lime juice

To Serve:

  • 2 cups packed baby spinach

  • 1 box thin rice noodles


  1. Mix the grated onion, salt, red curry paste, and almond flour in a large bowl until they’re well combined. 

  2. In a 6-quart slow cooker, add the stock, 1 cup of coconut milk, water, coconut aminos, ginger, garlic, lemongrass, and 1 tablespoon of curry paste. Whisk to combine. 

  3. Use a cookie scoop to scoop the meatball mixture into the balls, then add them to the stock mixture. Cover and cook on high for 4-5 hours, or on low for 6-8 hours. 

  4. Meanwhile, prepare the rice noodles according to the package instructions and set them aside. 

  5. At the end of the cook time, uncover and carefully remove and discard the ginger, garlic cloves, and lemongrass.

  6. Add the remaining 1 cup of coconut milk, 1 tablespoon of fish sauce, spinach, and lime juice, stirring to combine. Taste and add the remaining 1 tablespoon of curry paste, if desired. 

  7. Divide the cooked rice noodles between the serving bowls. Ladle over the broth and meatballs and garnish with additional lime juice, cilantro, mint, and chili if desired.


Slow Cooker Chicken Potpie Soup

Thank you PureWow for the recipe!



  • 1 + ½ lbs. boneless, skinless chicken breasts (diced)

  • 1 pint cremini mushrooms (quartered)

  • 1 sweet onion (diced)

  • 3 carrots (peeled and diced)

  • 3 stalks celery (diced)

  • ½ cup all-purpose flour 

  • 3 garlic cloves (minced)

  • 2 cups chicken broth 

  • 1 bay leaf

  • 1 Tbsp chopped fresh thyme

  • Kosher salt and freshly ground black pepper

  • 1 15-oz. can peas (drained)

  • 1 15-oz can corn (drained)

  • ½ cup heavy cream 

  • ⅓ cup chopped fresh parsley

Biscuit Topping:

  • One 16-oz. package biscuits

  • 1 large egg

  • 1 cup shredded white cheddar cheese

  • ¼ cup chopped fresh chives


  1. In the bowl of a slow cooker, combine the chicken, mushrooms, onion, carrots, flour, and garlic cloves. Add the broth, bay leaf, and thyme. Turn the slow cooker on until the chicken is tender, about 7 hours. 

  2. Season the soup with salt and pepper. Stir in the peas, corn, and heavy cream. Cook the soup until it’s warmed through for about 30 minutes. 

  3. Meanwhile, preheat the oven to 375°F and line a baking sheet with parchment paper. Put the biscuits on the baking sheet. In a small bowl, whisk the egg with 1 tablespoon of water and brush an even layer on each biscuit. Top each biscuit with shredded cheese. 

  4.  Bake until the biscuit is fully baked and the cheese is golden brown, 15-17 minutes. Cool for 10 minutes, then garnish with chives. 

  5. To serve, ladle the potpie into bowls and top with chives and a biscuit.


Easy Slow Cooker Chicken Chili

Thank you Real Food — Whole Life for the recipe!


  • 1 + ½ lbs. boneless, skinless chicken breasts 

  • 1 15-oz. can tomato sauce 

  • 2 15-oz. jar chunky salsa

  • 1 tsp ground cumin 

  • 1 tsp granulated garlic

  • ½ tsp kosher salt

Optional Toppings:

  • Guacamole 

  • Tomato salsa


  1. Place the chicken, tomato sauce, beans, half the salsa, cumin, garlic, and salt in a 6-quart slow cooker, stirring to combine. Refrigerate the remaining salsa to add it later. 

  2. Cover and cook on high for 4-6 hours, or on low for 6-8 hours. 

  3. Uncover and move the chicken to a cutting board. Shred it with two forks, or chop it into bite-sized pieces. Add it back to the slow cooker. 

  4. Stir in the remaining salsa. Taste and add additional salt and hot sauce, if desired. Serve with any toppings you’d like.


Lemon-Garlic Dump Dinner with Chicken, Potatoes, and Brussels Sprouts

Thank you EatingWell for the recipe!


  • 2 boneless, skinless, chicken breasts

  • 1 tsp salt

  • ½ tsp ground pepper 

  • ¼ cup extra-virgin olive oil 

  • 4 garlic cloves (chopped)

  • 2 tsp grated lemon zest 

  • 3 tsp lemon juice

  • 12 oz. baby Yukon Gold potatoes (cut into ½-inch-thick wedges)

  • 1 cup sliced red onion

  • 2 Tbsp unsalted butter (cut into small pieces)

  • 1 Tbsp chopped fresh thyme


  1. Preheat the oven to 425°F. Cut the chicken breasts in half lengthwise and briefly pound each piece with a meat mallet to an even 1-inch thickness. Sprinkle the breasts with ¼ teaspoon of salt and pepper. Place the chicken in a shallow bowl. 

  2. Whisk the oil, garlic, 1 teaspoon of lemon zest, lemon juice, remaining ¾ teaspoon of salt, and ¼ teaspoon of pepper in a small bowl. Pour half of the mixture over the chicken, turning to coat. Set aside the marinate at room temperature. 

  3. Spread the potatoes, Brussels sprouts, onion, and the remaining marinade in an even layer on a 9×13-inch baking dish and toss to coat. Sprinkle half of the butter pieces over the vegetables. Bake until the vegetables start to brown around the edges — about 25 minutes. Remove from the oven, stir the vegetables, and place the chicken on top of the vegetables. Pour any leftover marinade into the baking dish. Sprinkle the remaining butter on top of the chicken. Bake until the vegetables are tender and the chicken is cooked through about 20 more minutes. Sprinkle with thyme and the remaining 1 teaspoon of lemon zest.


Curried Cauliflower and Chickpea Dump Dinner

Thank you Food Network for the recipe!


  • 2 cups low-sodium vegetable broth

  • 1 13.5-oz. can unsweetened coconut milk 

  • 4 garlic cloves (finely grated)

  • 1 Tbsp finely grated peeled fresh ginger (1-2-inch piece)

  • 1 serrano chile pepper (stemmed and finely chopped)

  • 2 + ½ tsp curry powder

  • Kosher salt

  • 2 15.5-oz. cans chickpeas (drained and rinsed)

  • 2 cups lightly packed baby spinach (roughly chopped)

  • 1 + ½ cups basmati rice 

  • ½ medium head cauliflower

  • ½ small red onion (thinly sliced)

  • Cilantro leaves, plain yogurt, and lime wedges to serve


  1. Preheat the oven to 425°F and spray a 9×13-inch baking dish with nonstick cooking spray. 

  2. Whisk the vegetable broth, coconut milk, ginger, garlic, serrano, curry powder, and 2 teaspoons of salt together in a medium bowl until well combined. Add the chickpeas and spinach and stir to coat. 

  3. Spread the rice evenly on the bottom of the prepared dish. Pour in the coconut milk mixture and distribute it evenly over the rice. Scatter the cauliflower and onion over top, making sure to spread it all the way to the edges. 

  4. Cover tightly with foil and bake until the vegetables have softened, but are still vibrant — about 25 minutes. Remove the foil and bake until the cauliflower is charred in spots and the rice is cooked through — 20-25 minutes. 

  5. Let the mixture sit for 5 minutes to allow the rice to absorb more moisture. Serve topped with cilantro, a drizzle of yogurt, and lime wedges for squeezing.


Have you made dump dinners before? Which recipe are you going to make first? Comment below!

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