Three-Ingredient Dump Dinners: 12 Crockpot and Oven Suppers for Nights You Have Nothing Left

Three-ingredient dump dinners are the answer for the nights when you have nothing left to give. A grandma-style cooking channel just pulled in more than 1.8 million views in under three weeks with a video of slow cooker dinners that use only three ingredients, and our own dump and bake roundup is the most read recipe post we have ever shared. People are tired, and the holidays are coming. So here is the deal: every dinner below uses three main store items, plus salt, pepper or a little oil. You dump them in a crockpot or a baking dish and walk away. No chopping, no browning, no stress..

Three-Ingredient Dump Dinners: Dump It In and Walk Away

Three ingredients. No chopping. No browning. You dump them in the crockpot or a baking dish and walk away, and dinner is ready when you are. Half of these use the slow cooker and half use a 9×13 dish in the oven. Pick the one that fits your night. Which one are you making first..

You will need: A slow cooker or a 9×13 baking dish, three main ingredients from each recipe, salt, pepper and a little oil or cooking spray.

How to make it: 1. Pick a recipe that fits your schedule: slow cooker for all day, oven for about an hour. 2. Grease the slow cooker or dish. 3. Dump in the three ingredients. 4. Season with salt and pepper. 5. Cook as directed. 6. Serve with bread, rice or a bagged salad.

Three-Ingredient Dump Dinners Classic: Ranch Pork Chops

This is one of the most loved three-ingredient dump dinners for a reason. Boneless pork chops cook low and slow in a creamy sauce made from a can of cream of chicken soup and a packet of dry ranch seasoning. The chops come out fork tender, and the sauce is perfect spooned over mashed potatoes or rice. Would your family pick ranch or gravy?

You will need: 6 boneless pork chops, 1 can (10.5 oz) cream of chicken soup, 1 packet (1 oz) dry ranch seasoning mix, plus pepper.

How to make it: 1. Grease the slow cooker. 2. Lay the pork chops in the bottom. 3. Whisk the soup with the ranch seasoning. 4. Pour it over the chops. 5. Cook on low 6 hours or high 3 to 4 hours, until 145F or more. 6. Spoon the sauce over the chops to serve.

Onion Soup Pot Roast With Potatoes

Grandma made this pot roast every Sunday, and it still takes only three things. A beef chuck roast, a bag of baby potatoes and one packet of dry onion soup mix. The roast makes its own rich gravy as it cooks. Add a cup of water so nothing dries out. It fills the whole house with that Sunday dinner smell. Did your family have a pot roast night?

You will need: 3 lb beef chuck roast, 2 lb baby potatoes, 1 packet (1 oz) dry onion soup mix, 1 cup water, pepper.

How to make it: 1. Put the potatoes in the bottom of the slow cooker. 2. Set the roast on top. 3. Sprinkle the onion soup mix over the roast. 4. Pour the water around the sides. 5. Cook on low 8 to 9 hours until it shreds easily. 6. Serve with the juices as gravy.

Beef Tips and Gravy Over Noodles

Beef tips and gravy taste like a diner special, and this is one of the easiest three-ingredient dump dinners on the list. Stew beef, a can of cream of mushroom soup and a packet of onion soup mix cook all day into tender bites in a silky gravy. Serve over egg noodles, rice or mashed potatoes. Noodles or mashed potatoes?

You will need: 2 lb beef stew meat, 1 can (10.5 oz) cream of mushroom soup, 1 packet (1 oz) dry onion soup mix, 1/2 cup water, egg noodles to serve.

How to make it: 1. Add the stew meat to the slow cooker. 2. Stir the soup, onion soup mix and water together. 3. Pour over the beef and stir. 4. Cook on low 7 to 8 hours. 5. Stir well so the gravy is smooth. 6. Serve over hot egg noodles.

Crockpot Chicken and Dumplings With Biscuits

This shortcut gives you a cozy bowl of chicken and dumplings with only three main ingredients. Chicken breasts cook in cream of chicken soup and water, then you shred the meat and drop in pieces of canned biscuit dough. They puff into soft, fluffy dumplings in the creamy broth. It is pure comfort on a cold night. Thick or brothy dumplings?

You will need: 2 lb boneless chicken breasts, 2 cans (10.5 oz each) cream of chicken soup, 1 can (16 oz) refrigerated biscuits, 2 cups water, pepper.

How to make it: 1. Add chicken, soup and water to the slow cooker. 2. Cook on high 4 hours or low 6 hours. 3. Shred the chicken with two forks. 4. Cut each biscuit into quarters. 5. Drop the pieces on top, cover and cook on high 1 hour. 6. Stir gently and serve.

Italian Dressing Chicken

A bottle of Italian dressing does all the seasoning in this one, which makes it one of the smartest three-ingredient dump dinners in the slow cooker. Chicken breasts cook in the dressing with a handful of grated Parmesan until juicy and full of herbs and garlic flavor. Slice it over pasta, pile it in a sandwich or toss it with salad greens. It is also a great make-ahead protein for lunches all week. How would you serve it?

You will need: 2 lb boneless chicken breasts, 1 cup Italian dressing, 1/2 cup grated Parmesan, pepper.

How to make it: 1. Put the chicken in the slow cooker. 2. Pour the dressing over the top. 3. Cook on low 4 to 5 hours, until 165F. 4. Sprinkle with Parmesan for the last 15 minutes. 5. Slice or shred the chicken. 6. Serve over pasta with some of the juices.

Three-Ingredient Dump Dinners in the Oven: BBQ Drumsticks

Drumsticks are one of the cheapest cuts of chicken, and kids love them. Line a 9×13 dish with drumsticks and thick onion wedges, pour barbecue sauce over the top and bake. The sauce turns sticky and the onions go sweet. Bake uncovered so the skin gets a little crisp. It is a dump and bake dinner that feels like a cookout. Sweet or smoky sauce?

You will need: 10 chicken drumsticks, 1 1/2 cups barbecue sauce, 1 large onion cut in wedges, salt and pepper.

How to make it: 1. Heat the oven to 400F and grease a 9×13 dish. 2. Add the onion wedges and drumsticks. 3. Season with salt and pepper. 4. Pour half the sauce over the chicken. 5. Bake 35 minutes, add the rest of the sauce and bake 15 to 20 minutes more. 6. Check for 165F inside.

Pesto Chicken With Cherry Tomatoes

Pesto chicken looks like a restaurant dish, but like all good three-ingredient dump dinners it takes about two minutes of work. Chicken breasts, a jar of basil pesto and a pint of cherry tomatoes go into one dish. The tomatoes burst in the oven and mix with the pesto into a bright sauce. Serve with pasta or crusty bread to soak up every drop. Is pesto a hit at your house?

You will need: 4 boneless chicken breasts, 1/2 cup jarred basil pesto, 2 cups cherry tomatoes, salt and pepper.

How to make it: 1. Heat the oven to 400F. 2. Put the chicken in a baking dish and season it. 3. Spread the pesto over the chicken. 4. Scatter the tomatoes around it. 5. Bake 25 to 30 minutes, until 165F. 6. Spoon the juices over the top and serve.

Baked Ravioli, the Lazy Lasagna

Frozen ravioli is the secret to a lasagna-style dinner with no boiling and no layering skills. Spread a jar of marinara in a dish, add the ravioli straight from the freezer, cover with more sauce and lots of mozzarella. It bakes into a bubbly, cheesy pan that kids go crazy for. This is one of those three-ingredient dump dinners that tastes like hours of work. Cheese or meat ravioli?

You will need: 1 bag (25 oz) frozen cheese ravioli, 1 jar (24 oz) marinara sauce, 2 cups shredded mozzarella.

How to make it: 1. Heat the oven to 375F. 2. Spread a third of the sauce in a 9×13 dish. 3. Add half the ravioli and half the remaining sauce. 4. Repeat with the rest of the ravioli and sauce. 5. Cover with foil and bake 35 minutes. 6. Add the cheese and bake 10 minutes uncovered.

Three-Ingredient Dump Dinners for Potlucks: Hash Brown Casserole

This church potluck favorite only needs three things: frozen shredded hash browns, a can of cream of chicken soup and a big bag of cheddar. Stir it all together in the dish and bake until golden and bubbly. Serve it as dinner with a salad, or next to ham or rotisserie chicken. It is also a holiday brunch hero. Crispy edges or soft middle?

You will need: 1 bag (30 oz) frozen shredded hash browns thawed, 1 can (10.5 oz) cream of chicken soup, 2 cups shredded cheddar, salt and pepper.

How to make it: 1. Heat the oven to 350F and grease a 9×13 dish. 2. Stir the hash browns, soup and 1 1/2 cups cheese together. 3. Season with salt and pepper. 4. Spread in the dish and top with the rest of the cheese. 5. Bake 45 to 55 minutes until golden. 6. Rest 5 minutes before serving.

Sheet Pan Pierogi and Kielbasa

Frozen pierogi turn golden and crisp on a sheet pan, no boiling needed, so they belong on any list of three-ingredient dump dinners. Add sliced kielbasa and an onion, toss with a little oil and roast. It is a cozy, filling dinner that feels like a church festival plate. Serve with sour cream and a spoon of mustard. Like the old-school Allrecipes favorite slow cooker sausage with sauce, it proves sausage stretches a meal. Want more? See our dump and bake dinners for nights when cooking feels like too much. Potato and cheese, or sauerkraut pierogi?

You will need: 1 bag (16 oz) frozen potato and cheese pierogi, 1 lb kielbasa sliced, 1 large onion sliced, 2 tbsp oil, salt and pepper.

How to make it: 1. Heat the oven to 425F. 2. Spread the frozen pierogi, kielbasa and onion on a sheet pan. 3. Toss with oil, salt and pepper. 4. Roast 15 minutes. 5. Flip everything and roast 10 to 15 minutes more. 6. Serve with sour cream.

Honey Mustard Chicken Thighs and Potatoes

Our last pick is a family favorite: bone-in chicken thighs and baby potatoes baked in a sweet and tangy honey mustard sauce. The potatoes cook in the chicken juices underneath and come out golden and soft. Everything happens in one dish. It is one of the best three-ingredient dump dinners for a busy holiday week. Honey mustard fan or not?

You will need: 6 bone-in chicken thighs, 1 1/2 lb baby potatoes halved, 3/4 cup honey mustard sauce, 1 tbsp oil, salt and pepper.

How to make it: 1. Heat the oven to 400F. 2. Toss the potatoes with oil, salt and pepper in a 9×13 dish. 3. Set the chicken thighs on top. 4. Brush the chicken with most of the honey mustard. 5. Bake 45 to 50 minutes, brushing with the rest halfway. 6. Check for 165F and serve.