Quick Answer
Yes, you can freeze chicken after slow cooking it. However, there are a few things to keep in mind when freezing previously cooked chicken:
– Let the chicken cool completely before freezing. This ensures food safety.
– Portion the chicken into freezer-friendly containers or bags. Freezing in smaller portions makes it easier to thaw just what you need later.
– Remove as much air from the freezer bag or container as possible. This prevents freezer burn.
– Label the containers with the type of chicken dish, date, and any other relevant info.
– Freeze for up to 2-3 months for best quality.
So in summary, freezing leftover slow cooked chicken is perfectly fine, just be sure to cool it properly first and store it in airtight containers to prevent freezer burn. The cooked chicken will keep well in the freezer for a few months.
Can You Freeze Chicken After Slow Cooking?
Yes, you can absolutely freeze chicken after you have slow cooked it. Slow cooking chicken results in very tender, fall-off-the-bone meat, which freezes nicely for future meals.
There are a few benefits to freezing slow cooked chicken:
Saves Time
Slow cooking chicken can take several hours. Freezing the finished chicken saves you time later on, since the cooking is already done. All you’ll need to do is thaw the chicken and briefly reheat. This makes assembling meals like chicken tacos, casseroles, sandwiches, and soups a breeze.
Preserves Flavor
The flavors in slow cooked dishes have a chance to fully develop and meld together. Freezing locks in those flavors, unlike cooking fresh each time. Using frozen pre-cooked chicken is an easy shortcut to delicious, savory chicken dishes.
Flexible Portions
When you slow cook a whole chicken or chicken pieces, you’ll likely end up with more meat than you need for one meal. Freezing the leftovers in portion-sized containers lets you pull out just what you need.
Less Waste
Rather than tossing excess cooked chicken or letting it go bad in the fridge, freezing ensures you can use up every last bit. You can even freeze chicken bones and scraps to make stock later on. Not having to throw away perfectly good food saves money.
Tips for Freezing Slow Cooked Chicken
Follow these tips for safely freezing chicken after slow cooking:
Let Chicken Cool
Don’t place piping hot chicken straight into the freezer. Let it cool to room temperature first. This preventsunsafe temperature conditions that could lead to bacterial growth.
Portion Into Freezer Containers
Divide chicken into usable portion sizes in freezer bags, plastic containers, or aluminum foil. This allowsyou to thaw only what you need at a time. Recommended portion sizes are 1 to 2 cups of shredded chicken or 2 to 3 chicken breasts or thighs.
Remove Air
Exclude as much air from freezer containers as possible. Air exposure causes freezer burn, impacting thechicken’s quality and texture over time. You can use a straw to suck out extra air before sealing bags.
Label Properly
Make sure to label each container with the contents, quantity, and freeze date. This lets you easily identifyitems and keeps track of how long they’ve been frozen.
Freeze for 2-3 Months
For best quality and food safety, use frozen slow cooked chicken within 2 to 3 months. After that point, it will still be safe to eat but the texture may suffer.
Thaw Safely
Always thaw frozen chicken in the refrigerator, cold water, or the microwave. Don’t leave it out on the counter, which allows bacteria to grow.
How to Freeze Shredded Slow Cooked Chicken
Shredded chicken freezes especially well, since it packs down into any size or shape container. Here are simple steps for freezing shredded chicken:
1. Let freshly cooked chicken cool completely, about 1-2 hours. Shred the meat with two forks, removing any bones, skin, or gristle.
2. Portion chicken into freezer bags or containers in the desired amounts. Flatten to remove air.
3. Seal the bags or containers, making sure they are air-tight. Label with the contents and date.
4. Freeze for up to 3 months.
5. When ready to use, thaw shredded chicken overnight in the fridge or under cold running water. Use in soups, casseroles, wraps, chicken salad, and more.
Serving Size Examples for Shredded Chicken
– 1 cup for chicken tacos or nachos
– 1 1/2 cups for chicken chili or soup
– 2 cups for casseroles or chicken salad
– 1/2 cup for chicken sandwiches
How to Freeze Whole Pieces of Slow Cooked Chicken
You can also freeze any leftover whole pieces of slow cooked chicken, such as breasts, thighs, legs, wings, etc. Here’s how:
1. Allow cooked chicken pieces to cool fully, about 1-2 hours.
2. Place chicken pieces in a single layer on a sheet pan or plate. Freeze until hard, about 2 hours.
3. Transfer frozen chicken pieces to freezer bags or airtight containers. Remove excess air.
4. Label the bag or container with the contents and freeze date.
5. Freeze for up to 3 months.
6. Thaw frozen chicken by placing it in the refrigerator overnight. Reheat gently before serving.
Serving Size Examples for Whole Chicken Pieces
– 2 chicken breasts for sandwiches, salads, or casseroles
– 2-3 chicken thighs for chicken pasta dishes or stir-fries
– 2 chicken legs for soups or stews
– 4 chicken wings for appetizers
What Ingredients Freeze Well with Slow Cooked Chicken?
Many ingredients pair perfectly with chicken and hold up well to freezing. Consider freezing cooked chicken along with:
Vegetables
Most sturdy vegetables freeze well, like carrots, onions, celery, potatoes, sweet potatoes, bell peppers, and zucchini. Blanch or cook vegetables before freezing.
Rice
Cook rice like white or brown rice or grains like quinoa. Freeze in portion sizes to add to soups, stir-fries, and other dishes later.
Sauces or Broths
Sauces add lots of flavor. Try freezing chicken with sauces like cream of mushroom, soy sauce, teriyaki, barbecue sauce, enchilada sauce, and more. You can also freeze chicken in broths like chicken, vegetable, or beef broth.
Herbs and Seasonings
Seasonings like garlic, ginger, rosemary, thyme, oregano, and basil freeze very well. Consider marinating chicken in herbs and oils before freezing.
Dairy
Ingredients like butter, cheeses, and cream cheese can be frozen to enjoy later in chicken casseroles, pasta bakes, and more.
Should You Freeze Chicken on the Bone After Slow Cooking?
It’s best not to freeze whole chicken pieces that are still on the bone after slow cooking. Raw chicken bones are fine to freeze, but cooked chicken bones don’t hold up as well.
Here are some of the downsides to freezing cooked chicken on the bone:
– Bones can become dried out, brittle, and prone to splintering when frozen. This poses a safety risk when eating the thawed chicken.
– The meat right next to the bones can suffer freezer burn more easily.
– It takes longer for larger bone-in pieces to defrost and reheat evenly later on.
– The bones may impart an unpleasant or stale flavor to the chicken over time.
For these reasons, it’s better to remove the chicken from the bones before freezing. Take the meat off in shreds or whole pieces. The bones can be saved to make fresh chicken stock.
Safe Defrosting Guidelines
No matter what form you freeze chicken in, always defrost using one of these methods:
– In the refrigerator overnight
– In cold water, changing the water every 30 minutes
– In the microwave using the defrost setting
– As part of the cooking process, such as in soups or casseroles
Never thaw chicken at room temperature or in hot water, as this allows bacteria to multiply rapidly. Cook thawed chicken within 1-2 days for food safety.
Conclusion
Freezing cooked chicken after slow cooking is an excellent way to save time and avoid waste. Allow the chicken to fully cool before dividing it into portion-sized containers with minimal air exposure. Label the containers and freeze for 2 to 3 months maximum for the best flavor and texture. Thaw the chicken safely in the fridge, cold water, or microwave before using in your favorite meals. With the proper freezing and thawing techniques, you can enjoy tender, juicy slow cooked chicken even months after cooking it.
| Chicken Type | Serving Size Example |
|---|---|
| Shredded Chicken | 1 cup for tacos or nachos |
| Shredded Chicken | 1 1/2 cups for soup or chili |
| Shredded Chicken | 2 cups for casseroles or salad |
| Chicken Breasts | 1-2 breasts for sandwiches or salads |
| Chicken Thighs | 2-3 thighs for pasta dishes or stir-fries |
| Chicken Legs | 2 legs for soups or stews |
| Chicken Wings | 4 wings for appetizers |