How to cook Crockpot frozen chicken so it’s tender and easy to shred right in the pot. Then make sliders or a number of casseroles with it.
Have you tried making Crockpot frozen chicken breasts before? Did you know it was possible, and even so delicious done this way? Yes, one of our favorite and easy Crockpot recipes on the blog. (affiliate links present)
Frozen Boneless Skinless Chicken Crockpot Recipe
It really doesn’t matter whether they’re bone in or without, but the latter is just so much easier.
If you too love slow cooker recipes of all kinds, you’re going to go crazy over this one. First let’s go over a few resources:
It’s quite simple to do this really. Yes we have made frozen chicken in the Instant Pot before too but if you have some time, low and slow is the way to go.
You can use water or broth if you have it. The only difference is the flavor at the end. Want it intense, use broth and bullion cubes. Seeking more subtle flavors so you can make chicken sliders, then just use seasonings.
Depending on the size of your pot you could certainly double the recipe, or use multiple Crock pots to make a number of slow cooker chicken recipes later on.
You’d need to follow food safety guidelines to check temp, shred, cool, and then vacuum seal bags in 1 lb. increments. Lay flat and freeze to use for chicken casserole or chicken tacos later on in the months ahead.
You can! I mean, always ensure the internal meat temperature is high enough before consuming any sort of poultry, but this is how it’s done.
Set aside a good 6 hours to make sure it is thoroughly cooked through to the center of the thickest piece. If you attempt to shred them with forks and it’s tough at all, it’s not done yet.
All you need is some liquid, seasonings, and a bag of frozen skinless breasts. I haven’t tried thighs but I imagine they’d take a bit less time but shred nicely just the same.
2 main ingredients is all you need. You heard me right, beyond that it is just seasonings of your choice, and/or chicken bullion.
Crockpot Frozen Chicken Breast
You can see it all thrown in right here. Since water was used, chicken base was added for flavor. Garlic powder and salt are great additions as well.
- Bag of frozen chicken
- Water or broth
- Seasonings of your choice beyond that
- Forks for shredding at the end
Cooking chicken this way is super easy. You just need a thermometer to ensure it is out of the danger zone, once chicken reaches 165 degrees F you’re good to go.
Home cooks out there, this may be a major game changer for you once you learn how to cook frozen meat in the Crockpot.
I do not recommend cooking on high for this one. This and as well as other proteins really need a low and slow temperature to break down tissues and get so soft they become fork tender.
If you cover and cook on the low setting it should take 6-8 hours depending on how many pieces you’re cooking at a time. This is 3 pounds as you see it here.
Adding more may increase the cook time. If you’re feeding a large crowd this is sure to please. Just keep on the warm setting when done and leave out all the toppings people would like to create the best chicken taco bowl.
Here are the basic step by step instructions. I have a printable recipe card at the bottom as well if you’d prefer that to keep it handy in your cookbook.
Time needed: 6 hours.
Crockpot Frozen Chicken
- Add ingredients
Put breasts in pot with water and sprinkle bullion on top.
Close lid and cook on low heat for 6 hours.
Check internal temp at this time and ensure it has reached 165 degrees F in thickest part of meat.
Shred with 2 forks, lift out with slotted spoon to make a number of different recipes.
How long will shredded chicken last?
If you just cool and bag it you’ll be safe eating it up to another 4 days after that. Know you won’t eat it all in that time? Packaging it up in airtight storage bags and freezing it will prolong it’s life to 3-4 months.
What can you use shredded chicken for?
OH let me count the ways we use leftover chicken breasts:
- You can always just throw it on some white rice and have at it.
- Another easy slow cooker recipe with this meat is to throw it in an Instant Pot casserole we say.
- Skip the sauteeing and make homemade chicken noodle soup with what you have left some night.
From soft chicken tacos, to adding it to soups, eating it as is tossed with some teriyaki sauce for a low carb meal and more it’s super versatile.
Need a faster way to make frozen chicken legs in Instant Pot? We have directions for that too!
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Crockpot Frozen Chicken
- Put breasts in pot with water and sprinkle bullion on top.
- Close lid and cook on low heat for 6 hours.
- Check internal temp at this time and ensure it has reached 160 degrees F in thickest part of meat.
- Shred with 2 forks, lift out with slotted spoon to make a number of different recipes.