frozen chicken breast in crock pot
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Chicken
Chicken is the most common type of poultry in the world.[1] 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.[2]
HOW TO MAKE FROZEN CHICKEN IN THE CROCK POT
Ingredients
- 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
Instructions
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Place the frozen chicken breasts with the butter and seasoning in the Crock-Pot insert.
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Cover and cook on LOW heat for 6-8 hours, or HIGH heat for 4-6 hours.
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Check the temperature of the chicken to make sure, at minimum, it is cooked to 165 degrees F.
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Shred the chicken. Use in your favorite recipe.
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To freeze: Allow the chicken to cool. Place the chicken into a freezer-safe, zippered bag. Freeze for up to one month.
KITCHEN TIPS
- 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.
Crockpot Frozen Chicken
Ingredients
- 3 lbs chicken breasts frozen
- 1 c water or chicken broth
- 1 tsp salt would omit is using broth
- 1/2 tsp pepper
- 2 tbsp chicken bullion or chicken base, would omit is using broth
Instructions
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Put breasts in pot with water and sprinkle bullion on top.
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Close lid and cook on low heat for 6 hours.
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Check internal temp at this time and ensure it has reached 160 degrees F in thickest part of meat.
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Shred with 2 forks, lift out with slotted spoon to make a number of different recipes.
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.
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.
How do I cook frozen chicken in a slow cooker?
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.
Is it safe to put frozen chicken in the Crockpot?
Can you put frozen chicken in the Crockpot? 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.
Slow Cooker Chicken Breast
Ingredients
- 4 boneless skinless chicken breasts
- 1/4 cup low sodium chicken broth
- 1 tablespoon butter or margarine
- 1/2 teaspoon salt
- 1/2 teaspoon dried parsley
- 1/4 teaspoon garlic powder
- 1/8 teaspoon black pepper
- 1/8 teaspoon onion powder
- 1/8 teaspoon paprika
Instructions
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In a small bowl, stir together the salt, parsley, garlic, pepper, onion powder and paprika. Season both sides of the chicken.
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Add chicken broth and butter to slow cooker, and stir to combine (mash the butter up a bit to disperse if you can).
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Add the chicken to the slow cooker, overlapping only as much as necessary.
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Cover and cook on low for 3 hours or until an internal temperature of 165 degrees F is reached.
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If you’re hoping for clean slices, remove to a cutting board and cover to keep warm. Let sit for 10 minutes before slicing.
Nutrition Information
Variations on this Slow Cooker Chicken Breast:
- Toss in a package of taco seasoning for slow cooker chicken tacos!
- Brush with barbecue sauce once they’re done cooking, before serving.
- Brush with pretty much any of your favorite sauces, and there you go — the easiest dinner you never had to babysit!
- Jazz things up and try this Crockpot Tuscan Chicken!
Easy Slow Cooker Shredded Chicken
Ingredients:
- 4 lbs. boneless skinless chicken breast (or boneless skinless chicken thighs)
- 1 tsp. salt (sea salt if you have it)
- 1/4 tsp. black pepper
- 1/2 tsp. garlic powder
- 1 bay leaf
- 2 Tbsp. salted butter (no need to melt)
- 14.5 oz. can chicken broth
Instructions:
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Add the chicken breasts (or thighs) to the slow cooker. Sprinkle over the salt, pepper, garlic powder and lay over the bay leaf and butter.
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Pour over the chicken broth.
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Place the lid on the slow cooker and cook on low for 6-8 hours or on high for 3-4.
If you use frozen chicken breasts, keep the lid on the entire cooking time and cook for 8 hours on low or 4 hours on high.
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When the cooking time is done, drain off a majority of the chicken broth (save the broth if you are going to freeze the chicken), leave about a half cup in the slow cooker with the chicken. Shred the chicken with 2 forks or use a hand-held mixer and use the beaters on low speed to shred the chicken.
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Use the chicken in your favorite recipe and enjoy. Refrigerate for up to 3 days.
Recipe Notes:
Freezing:
If you want to freeze the chicken, place the chicken in ziplock bags or Tupperware, add a bit of the chicken broth to the chicken, this helps keep the chicken from getting freezer burnt. Freezer for up to two months. Thaw in the fridge for 24 hours before you need it. Heat thoroughly before serving.
Can I double this recipe?
Yes! There is plenty of room is a 6 quart crockpot to double this reicpe if you want to make a very large amount of shredded chicken. Doube all the ingredients. Cook on HIGH for 5 hours or LOW for 9 hours.
Variations:
- Buffalo – Add 1 cup of buffalo sauce to the chicken AFTER cooking for a spicy kick.
- Mexican – Before cooking add one package of taco seasoning and 2 cans of Rotel tomatoes, omit the chicken broth.
- Garlic Herb – Add two minced garlic cloves, one teaspoon oregano and one teaspoon basil at the beginning of the cooking time.
- BBQ – Add 2 cups of barbecue sauce to the shredded chicken AFTER cooking.
Can you cook frozen chicken breast in the crock pot?
It all boils down to the temperature and the timing of the event.. Cooking a frozen chicken in a slow cooker is completely safe, according to Quin Patton, a food scientist who previously worked for PepsiCo. It is just necessary to ensure that the interior temperature reaches 165 degrees at some point throughout the cooking procedure,’ says the chef.
How long does frozen chicken take in crockpot?
Insert the Crock-Pot insert into the Crock-Pot and add the frozen chicken breasts, butter, and seasonings. Cook on LOW heat for 6-8 hours, or on HIGH heat for 4-6 hours, until vegetables are tender.
Can you cook frozen chicken breast in an Instant Pot?
- Rice should be placed in the bottom of the Instant Pot.
- Stir in the chicken broth, salt, and pepper until everything is well-combined.
- Place the frozen chicken breasts on top of the rice in a single layer.
- Place the carrots on top of the rice and mix well.
- Cover the pot with a tight-fitting cover and turn the steam release valve to the Sealing position.
- Choose the level of pressure Cook on a high heat setting and make sure the oven is clean.
Another tecipe :
Ingredients
- 3 pounds frozen boneless skinless chicken breasts
- 1/2 cup water
- 1 teaspoon granulated garlic garlic powder
- teaspoon Salt and pepper to taste about 3/4 salt and 1/4 teaspoon black pepper
Instructions
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Pour the water into the slow cooker.
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Add the frozen chicken, and season with the garlic, salt and pepper.
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Place the lid on and cook on low for about 5 to 6 hours, until chicken shreds with a fork.
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Shred the chicken right in the slow cooker, using two forks.
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Divide up chicken into storage containers.
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Optional: you can use a food scale if you like – to help you divide the chicken evenly.
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If you don’t plan to use the chicken right away, you may freeze it.
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