This is how to cook Crockpot chicken frozen breasts in a sauce to fall apart tender for a flavorful healthy dinner idea tonight. I mean our Crockpot frozen chicken thighs are great but for white meat you’ll love this one.
Ok so I set out to perfect the sauce and timing when making frozen chicken breasts in a slow cooker and we got it just right! We have a lot of easy Crockpot recipes on our site but if your meat isn’t defrosted it can be a bit trickier. Now we’re taking the guesswork out of it and sharing our winner for dinner here.
If you buy meat in bulk online you probably have a freezer full of these right now. We do the same thing each year to save money and know our meat is organic from local farms. If you haven’t experimented cooking frozen meat to tender you’re in for a real treat. You’ll be astonished as to how well it turns out, and you may not be able to tell the difference.
Once you get the hang of this there are TONS of variations to it when it comes to the sauce. Not that this won’t be a hit and you might just stick with it every single time. But you could use bbq sauce, our homemade teriyaki sauce or a jar of spaghetti sauce.
Do you need liquid to cook frozen chicken in Crockpot?
Yes. Basically the gist is, you need some sort of liquid (water or broth works) with your frozen meat to get it tender. Same goes for Instant Pot frozen chicken but I tend to just use chicken broth and seasonings for that. You could do the same for this, cook until you can shred with 2 forks and then toss with your sauce at the end.
How much liquid do you need to cook frozen chicken breasts in slow cooker? You do need at least 3/4 cup of broth or water if your meat is frozen as it takes a bit of time to defrost and release the juices. A sauce can be used instead too like barbecue or spaghetti sauce which adds more flavor.
Can you cook frozen chicken in a sauce?
Yes and this is what I suggest you do below in the recipe card. Instead of just using chicken broth we used a caprese like sauce. I mean the meat will soak in a lot of the flavors in whatever it is surrounded by with the heat so incorporate all the gooness so it is ready to eat right out of the pot with tons of flavor!
Now the exception to the rule would be with our Crockpot frozen whole chicken because in that case you are steaming it for quite some time and want to keep it out of the bottom. I do this by propping it on to a few potatoes but with pieces they will go on soakin’!
How Long to Cook Frozen Breasts in Crockpot
Timing on how to cook frozen chicken will vary slightly depending on how thick your pieces of meat are, but 6 hours is typical. I prefer boneless skinless because the heat can permeate into the middle easier this way. They are easier to shred and/or cut without the bone too.
If you cook it longer the meat will just start to fall apart more and become more like shredded chicken. I don’t really care either way and sometimes prefer when chicken shreds in pieces but if you really want to keep them whole keep an eye on them. Once the thickest part reaches a safe 165 F. you’re ready to serve it up.
How do you know when frozen chicken in slow cooker is done?
There is an easy way to do this as it will pull apart really easily with two forks. If it is tough to shred then it needs more time. The longer it slow cooks the more fall-apart breasts or thighs will become. This is true with frozen or fresh pieces.
Crockpot Frozen Breast Recipe
Equipment
- 1 slow cooker
Ingredients
- 3-4 medium chicken breasts, frozen, boneless skinless
- 1/4 cup olive oil
- 1/2 cup balsamic vinegar
- 3 tbsp tomato paste
- 1 tbsp brown sugar
- 1 tbsp basil
- 1 tsp garlic powder
- 1/2 tsp salt
Instructions
- Prepare the slow cooker by drizzling about 1 tablespoon of oil into the bottom. Separate your frozen pieces from one another and lay the chicken on top of the oil. In a medium bowl, whisk together the remaining oil, balsamic vinegar, tomato paste, brown sugar, dried, basil, garlic powder, and salt. (or use 1 cup of your favorite store bought sauce)
- Pour over the chicken. Cover the lid on the slow cooker and cook on low for 6 hours or until the chicken is fork tender, reaches 165 F. and can be shredded with 2 forks. (if it is tough to pull, it needs more time)
- Remove the lid and stir the sauce. * You can additionally place a mound of shredded mozzarella cheese over each chicken breast. Re-cover until the cheese has melted before serving.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you’re a busy home cook this is a great one to throw in, cover and cook all day and make chicken tacos when you’re all home. 3-4 pieces were used and timed here, if you use a few more you may need to increase the cook time and use a larger pot. It is best if they don’t overlap so each cooks evenly.
It is a great idea to have a meat thermometer handy to ensure food safety when it comes to poultry. Not just this one but for all of our slow cooker chicken recipes too.
How long can leftover chicken be kept in the refrigerator?
If you do have food left, don’t throw it out!! That would be tragic. Instead put it into a container with the sauce to keep it nice and moist. Then you should reheat within 4 days max. You can dice it up and use it in all sorts of leftover chicken breast recipes too.
