Chicken is the most common type of poultry in the world. Owing to the relative ease and low cost of raising chickens—in comparison to mammals such as cattle or hogs—chicken meat (commonly called just “chicken”) and chicken eggs have become prevalent in numerous cuisines.
Chicken can be prepared in a vast range of ways, including baking, grilling, barbecuing, frying, and boiling. Since the latter half of the 20th century, prepared chicken has become a staple of fast food. Chicken is sometimes cited as being more healthful than red meat, with lower concentrations of cholesterol and saturated fat.
HOW TO MAKE FROZEN CHICKEN IN THE CROCK POT
- 6 frozen, boneless and skinless chicken breasts
- 1 1/2 tbsp butter thinly sliced
- 1 1/2 tsp salt
- 1 tsp poultry seasoning
- 1/2 tsp black pepper
Place the frozen chicken breasts with the butter and seasoning in the Crock-Pot insert.
Cover and cook on LOW heat for 6-8 hours, or HIGH heat for 4-6 hours.
Check the temperature of the chicken to make sure, at minimum, it is cooked to 165 degrees F.
Shred the chicken. Use in your favorite recipe.
To freeze: Allow the chicken to cool. Place the chicken into a freezer-safe, zippered bag. Freeze for up to one month.
- I use a 6-quart Crock-Pot to test all of my recipes. Use an 8-quart slow cooker if you’d like to make a bigger batch of chicken.
- Digital meat thermometer for checking the temperature of the cooked chicken.
CAN YOU FREEZE THE CHICKEN FOR A LATER USE ONCE IT’S BEEN COOKED?
This may seem counterintuitive, but it makes a lot of sense. Purchase frozen chicken breasts when they are on-sale and cook a big batch of them. Almost all of your time is hands-off. Shred the cooked chicken and then freeze it to add later to your favorite recipes. A little meal prep can go a long way to make dinner time less of a chore.