A crock pot (or slow cooker) is a real game-changer for parents on busy weeknights- or anyone who wants to cook delicious meals but doesn’t have all that much spare time on their hands.
The possibilities are pretty much endless- but one of the best things to use your crock pot for is one of the simplest foods of all: chicken breast.
This is one of my favorite slow cooker recipes of all time for several reasons. It is super easy, extremely tasty, and requires almost no effort.
On top of that, it makes perfect chicken breast that can go on to form part of a huge variety of meals.
Below, you can find the simple method for crock pot chicken breasts- along with a few helpful tips and serving suggestions.
Why Is the Crock Pot the Best Choice for Cooking Frozen Chicken?
A frozen chicken breast can take a while to become fully thawed- which can be a little inconvenient. If you have a thawed chicken, try this Crock Pot Whole Chicken Recipe.
You wouldn’t be the first or last person to forget to take the chicken out of the freezer- or to go to cook it and find it hasn’t defrosted completely.
With slow cooking, that is no longer an issue. Prepare your protein ahead of time- so it is ready to go when it comes to dinner time.
You can throw frozen chicken in the crock pot and forget about it for a while- giving yourself a few hours spare to sort other things- in or out of the kitchen.
Another benefit of using a slow cooker crock pot to cook frozen chicken is the perfectly juicy and tender results every time. Frying chicken breasts can dry them out, and it doesn’t always seal the flavors effectively.
Furthermore, cooking your chicken in the crock pot from frozen removes the hassle of working with raw chicken.
You don’t need to worry about harmful bacteria lingering on knives, hands, and chopping boards- and as long as you check the temperature with your thermometer, the risk of undercooking it is close to none.
Because the crock pot cooks the chicken slowly at a low temperature, it seals in the tasty goodness of the seasonings and keeps the moisture where it should be. If you prefer to cook with your instapot, this recipe for Instant Pot Frozen Chicken Breast might be the best for you!
Quite simply, the slow cooker makes seriously delicious chicken with minimal effort on your part.
A Few Recipe Notes
It takes a while to cook chicken in the crock pot- but it is worth the wait. If you want to speed things up, you can opt for a high-heat setting, but I find the chicken is not quite as juicy if you do it this way.
A low heat yields the best results- really locking in the flavor and moisture.
If you want it even juicier- add a cup of chicken broth to the frozen meat. Pour it in at the same time as adding the butter.
You can season your frozen chicken breasts with whatever you want before you put them in the slow cooker. It is all about personal preference and what type of meal you intend to transform your chicken into.
Other great seasoning options to choose for your crock pot frozen chicken include garlic powder, onion powder
This recipe also works great with frozen chicken thighs. I like thigh meat because it is generally tastier and juicier (because of the bone), but chicken breasts are more convenient.
The butter is optional. If you are trying to limit fat intake, you can leave it out- although it adds a good deal of taste. Adding roughly a tablespoon of good butter for every four frozen chicken breasts helps keep them juicy and flavorful.
Serving Suggestions: What to Do with Your Crock Pot Chicken After Cooking
This chicken is ready to serve as soon as the timer dings. If you are not ready to eat it, let it cool, seal it in an airtight container, and put it in the fridge.
It doesn’t keep for very long, so aim to use it within a couple of days.
You can freeze it again if you want to, but it is important to let it cool completely- and check that it is piping hot when you defrost it for use. Don’t keep it any longer than a month.
Here are a few possible ways to serve your delicious crock pot chicken.
Make Shredded Chicken
Shredded chicken is great to have in the fridge. It works well for sandwiches, wraps, pasta dishes, tacos, and more. This method is excellent for making shredded chicken because it leaves the meat nice and soft.
Put your chicken on a cutting board and get two forks. Stick both forks into the middle of the chicken and pull in opposite directions.
Repeat on each chunk of chicken until the pieces are small and whispy.
I sometimes like to mix my shredded chicken with cream cheese and black pepper for an instant easy sandwich filling.
Serve with a Creamy Sauce and Potatoes
Few things beat creamy chicken for me- especially with a dash of white wine to really bring out the flavors.
You can whip up a delicious sauce in less than half an hour when the chicken’s cooking time is almost up. Cream (or cream cheese), garlic, onion, parmesan cheese, butter, chicken stock, and white wine are all you need- plus a little salt and pepper to taste.
Melt the butter and saute the garlic and onions before adding chicken stock and white wine. Let it simmer to burn off the alcohol before stirring in the cream or cream cheese. Mix through grated parmesan cheese and sprinkle with salt and pepper.
Keep it at a low heat to avoid boiling- and always serve immediately.
You could also add a dash of tomato paste for a change of flavor and to add a little color.
When it is ready, all you need to do is add in the chicken and serve over your choice of side.
It works well with any staple- cooked rice, pasta, or potatoes. Boiled baby potatoes are my personal favorite carbohydrate to add to this meal- along with some green veg.
Put It In a Salad
In the warm summer months, a fresh chicken salad is a perfect choice for lunch. This crockpot chicken recipe is tasty enough to not need any extra sauces- so it is perfect if you are trying to be healthy.
Cut up your choice of garden veg. I usually go for lettuce, cherry tomato, red onion, and arugula. I also like to add some chunks of apple to my chicken salad for some extra crisp freshness.
Throw it all in a bowl- along with the chicken (sliced or cut into chunks)- and toss it with high-quality olive oil and a dash of balsamic vinegar.
If you want a little extra salty tastiness, fry some bacon bits until crispy and sprinkle over the top.
Crock pot recipes like this one have changed the way we do things in my house. The days of standing watchfully over a frying pan or oven door to monitor my cooking chicken are over- they can be for you as well.
Slow cooker chicken is convenient, easy, fool-proof, and delicious- what’s not to love?
Crockpot Frozen Chicken
This crockpot frozen chicken is one of my favorite slow cooker recipes for several reasons. It is super easy, extremely tasty, and requires almost no effort.
- 6 good-sized skinless chicken breasts (frozen)
- 1 1/2 tbsp. butter (sliced)
- 1 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1 tsp. poultry seasoning
- Start by placing the frozen chicken breasts in your crock pot. Make sure they are not stuck together but it doesn't really matter if they are overlapping or stacked.
- Add the slices of butter to the pot. Ideally they should be evenly spread around the pot and between the chicken breasts.
- Sprinkle in your chosen seasonings evenly over the chicken.
- Put the lid on the crock pot and set your timer. You have two options: six to eight hours on low heat or four to six hours on high heat. Then, press start and leave the crock pot to do its thing!
- When the time is up, uncover the pot and check the internal temperature of the chicken. It should be at least 165 degrees Fahrenheit.
- Cook it for another 15-30 minutes if it is not quite cooked enough. Be careful not to overcook it, otherwise, it could dry out. If it is ready, remove chicken from the crock pot and set it aside ready for preparation.
Amount Per Serving: Calories: 337Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 164mgSodium: 1040mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 56g