Cooking frozen chicken in a Crock-Pot is absolutely possible, but it requires a few special considerations to ensure the chicken is cooked through safely. With the right techniques, you can easily cook frozen chicken in the slow cooker with delicious results.
Thawing the Chicken
For food safety reasons, it is not recommended to put completely frozen chicken directly into the slow cooker. Frozen meat takes longer to reach the safe internal cooking temperature of 165°F. This means frozen chicken in the Crock-Pot may spend too much time in the bacteria “danger zone” between 40-140°F as it thaws and heats up.
Instead, it’s best to thaw the chicken partially or completely before cooking in the Crock-Pot. Here are some thawing options:
- Refrigerator thawing: Place frozen chicken in the refrigerator 1-2 days before cooking. Whole chickens may take longer to thaw.
- Cold water thawing: Submerge sealed frozen chicken in cold tap water, changing water every 30 minutes until thawed. Takes 2-3 hours for breasts.
- Microwave thawing: Use the “defrost” setting to thaw chicken breasts, thighs, or other parts. Takes around 10-15 minutes.
The chicken should be thawed enough that it is malleable, but still cool to the touch. At this stage, it is safe to add to the Crock-Pot.
Low and Slow Cooking
Crock-Pots cook food slowly at lower temperatures compared to regular ovens. This steady, gentle heat works well for tenderizing meats like chicken. However, frozen chicken takes longer to cook through to a safe internal temperature.
To allow adequate time for frozen chicken to cook, set the Crock-Pot on LOW for 7-8 hours. HIGH heat for 3-4 hours also works. Cook frozen boneless breasts or thighs for at least 6 hours on LOW.
Stirring the chicken occasionally will help it cook evenly. Check the internal temperature in a few spots with a food thermometer to ensure it reaches 165°F when done.
Add Liquid
Having plenty of liquid in the Crock-Pot is key when cooking from frozen. The liquid warms up faster than the frozen chicken, helping to quickly thaw and gently cook the chicken.
Use at least 1 cup of liquid like broth, water, or sauce for every 1-2 pounds of frozen chicken. For a whole chicken, use at least 2 cups of liquid in the pot.
Submerge any large frozen chicken parts or pieces into the Crock-Pot liquid to ensure even cooking and thawing.
Adjust Cook Time and Temperature
Be prepared to allow extra cook time when starting from frozen. Check the chicken periodically and adjust the cook time if needed.
If using HIGH heat, decrease to LOW if the chicken starts to dry out or burn around the edges. Add more liquid to the pot if needed.
For larger pieces like a whole bird or roasts, it may take up to 8-10 hours on LOW depending on the exact size and frozen state.
Helpful Tips
Here are some additional tips for safely and deliciously cooking frozen chicken in the Crock-Pot:
- Spray the Crock-Pot with non-stick spray before adding frozen chicken. This prevents sticking.
- Put chicken on the bottom and sides of the pot rather than stacking in center.
- For even cooking, mix breast pieces with dark meat or legs and thighs.
- Add veggies like potatoes, carrots, onions during last 1-2 hours of cook time.
- Use a meat thermometer to verify safe internal temperature.
- Let chicken rest 10 minutes before serving for juicier meat.
Crock-Pot Frozen Chicken Recipes
Here are some delicious recipes for cooking frozen chicken in the slow cooker:
BBQ Pulled Chicken
- Ingredients: 2 lbs frozen chicken breasts, 1 cup BBQ sauce, 1/4 cup apple cider vinegar, 1 onion, salt and pepper to taste
- Directions:
- Place frozen chicken breasts in Crock-Pot.
- Pour BBQ sauce and apple cider vinegar over chicken.
- Cook on LOW for 6-7 hours until chicken is very tender.
- Shred chicken with two forks.
- Mix shredded chicken with sauce in pot and serve.
Chicken Tortilla Soup
- Ingredients: 1-2 lbs frozen chicken thighs or breasts, 1 (15 oz) can diced tomatoes, 1 (15 oz) can black beans, 1 onion, 3 cloves garlic, 2 cups chicken broth, 1 tbsp chili powder, 2 tsp cumin, salt and cayenne pepper to taste.
- Directions:
- Add all ingredients to slow cooker and stir.
- Cook on LOW for 6-8 hours.
- Shred chicken in the soup.
- Season with salt and cayenne pepper.
Chicken Paprikash
- Ingredients: 2 lbs boneless skinless frozen chicken thighs, 1 onion, 1 red bell pepper, 2 cloves garlic, 2 tbsp paprika, 1 (14.5 oz) can diced tomatoes, 1 cup chicken broth, 1 cup sour cream
- Directions:
- Place chicken thighs, onion, bell pepper, garlic, paprika, tomatoes and broth into slow cooker.
- Cook on LOW heat for 6 hours.
- Remove chicken and shred with two forks.
- Return shredded chicken to Crock-Pot and stir in sour cream.
- Cook on LOW for additional 30 minutes.
- Serve over egg noodles.
Chicken Doneness Chart
Use the following chart as a reference for how long to cook frozen chicken to safely reach an internal temperature of 165°F in the Crock-Pot:
| Chicken Cut | Completely Frozen | Partially Frozen |
|---|---|---|
| Chicken breasts | 6-7 hours on LOW | 4-5 hours on LOW |
| Chicken thighs | 7-8 hours on LOW | 5-6 hours on LOW |
| Chicken legs | 7-8 hours on LOW | 5-6 hours on LOW |
| Chicken wings | 5-6 hours on LOW | 4-5 hours on LOW |
| Whole chicken | 8-10 hours on LOW | 6-8 hours on LOW |
*Cook times may vary based on exact size of chicken pieces. Always verify internal temperature with a meat thermometer.
Conclusion
Cooking frozen chicken in the Crock-Pot produces tender, flavorful meals with minimal prep work. Thaw the chicken partially or completely before adding to the slow cooker. Use plenty of liquid and cook on LOW heat for 6-8 hours to allow frozen chicken to cook through fully and safely reach 165°F internal temperature. With the proper techniques, frozen chicken can be easily adapted for all your favorite Crock-Pot recipes.