Skip the overnight thaw and still get dinner on the table with this easy guide for achieving tender, juicy, slow-cooked chicken!
We all make mistakes. Sometimes life gets a little too hectic, and we forget to take care of the little things—like moving chicken from the freezer to the fridge to thaw overnight. Sigh. Luckily, we’ve got modern appliances that can help us make up for our missteps!
This recipe for cooking frozen chicken in a Crock-Pot has saved my metaphorical bacon more than once. I love using my slow cooker for low-and-slow dishes like pot roast and chili. But once in a while, I tap it as cover for my forgetfulness. I can even pass off the perfectly seasoned and cooked results as intentional if I can get my frozen chicken going on that high setting quickly enough!
I typically add chicken broth—about a quarter to a half cup—to the slow cooker to keep the chicken from sticking and create a deeply flavored liquid I can use in soups. If your slow cooker tends to run dry, I highly recommend the addition. And go crazy mixing up the seasonings! Garlic powder, onion powder, smoked paprika, or fresh herbs can all amp up the flavor of your chicken.
Whether you’re using this method on a weekend to jumpstart a big family feast or ducking home on your lunch break to prep the dinner you meant to start last night—you’ll love the juicy, tender, delicious outcome!
Notes about food safety and Crock-Pot cooking
Cooking frozen chicken in a Crock-Pot is widely practiced and can be done safely—with a few cautions. The best practice recommended by the USDA and most food experts is to fully thaw chicken in the fridge, cold water, or a microwave before cooking in a Crock-Pot or slow cooker.
That’s because some slow cookers heat very slowly, which can keep food in the “danger zone” of 40°F–140°F, where bacteria can multiply quickly, for too long.
To avoid this, never cook chicken on the “warm” setting, and opt for the high setting whenever possible for a faster climb out of those dangerous temps.
Also, avoid opening the lid during cooking, as this can lengthen the needed cook time.
And remember: Chicken that was thawed but not cooked should never be refrozen! Always cook thawed chicken before freezing it a second time.
How do I store leftovers?
Let your fully cooked Crock-Pot chicken cool before storing, but do not leave it at room temp for more than 2 hours. Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze your Crock-Pot chicken for up to 3-4 months in a freezer-safe container or bag with as much air removed as possible. Thaw overnight in the fridge. Reheat on the stovetop or in the microwave until piping hot throughout, or use directly from the fridge in soups, casseroles, or other recipes.
Serving suggestions
Serve your Crock-Pot-cooked chicken as part of a wide range of dishes. Use it to make this Cranberry Chicken Salad for a light lunch. Or enjoy it atop this Orzo Pasta Recipe or a Winter Salad for extra protein. Add it to a Zucchini Casserole or this Brie Pasta Recipe for a heartier one-pan meal.
Frozen Chicken In The Crock-Pot
Ingredients
- 6 frozen chicken breasts boneless and skinless
- 1 1/2 tablespoons butter thinly sliced
- 1 1/2 teaspoons salt
- 1 teaspoon poultry seasoning
- 1/2 teaspoon black pepper
Instructions
- Place the frozen chicken breasts in a single layer in the slow cooker. Sprinkle evenly with the salt, poultry seasoning, and black pepper. Dot the chicken with the thinly sliced butter.
- Cover and cook on high for 4-6 hours—until the internal temperature of the thickest portion of each breast registers 165°F on a meat thermometer.
- Once fully cooked, transfer the cooked chicken to a clean cutting board. Let rest for 5-10 minutes, then shred or slice as desired for use in recipes.
- Use immediately or cover and refrigerate.
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