Learn how to make frozen, boneless and skinless chicken breasts in the Crock Pot for using in any recipe calling for cooked chicken.
I’m a fan of using rotisserie chicken in recipes calling for chicken. However, I don’t have a Costco anywhere close to my house, so I don’t have access to really cheap rotisserie chicken on a regular basis. Also, I tend to get a bit squeamish when cleaning a rotisserie chicken from the bones and skin. It seems I throw away a lot of waste from each rotisserie chicken I buy, which I don’t love. This is why I am showing you how to make frozen chicken breasts in your Crock-Pot. With so little effort, you can have chicken breast ready to go for adding to any recipe calling for chicken.
Ingredients for making chicken in the Crock-Pot
- Frozen chicken breasts
- Butter – this is optional, but fat adds flavor. A tablespoon of butter per four chicken breasts makes your chicken extra tasty and tender.
- Poultry seasoning
- Salt and pepper
How to make frozen chicken breasts in the Crock-Pot
Simply add the frozen chicken breasts, butter, poultry seasoning, salt and pepper to the insert of your Crock-Pot. Cook the chicken on LOW heat for about 6 hours or HIGH heat for about 4 hours, or until the chicken shreds easily with a fork. The chicken also needs to be cooked to at least 165 degrees F. If the chicken is shredding easily, it will likely register a much higher temperature than 165. But I always check to be safe. There is no need to add extra cooking liquid. The chicken breasts release a lot of liquid as they thaw and cook in the Crock-Pot.
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.
Recipes using cooked chicken
- Creamy Crack Chicken Soup
- Buffalo Chicken Mac and Cheese
- Chicken Noodle Soup
- Southwestern Chicken and Dumplings
- Chicken and Rice Casserole
- Crock-Pot Chicken Taco Soup
- King Ranch Chicken
- Chicken Divan
- Chicken Spinach Artichoke Lasagna
- Air Fryer Chicken Chimichangas
- 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.
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How to make frozen chicken in the Crock-Pot
- 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.
More Crock-Pot Recipes
- Crock-Pot Cubed Steak and Gravy
- Crispy Crock-Pot Orange Beef
- Crock-Pot Chicken Tacos
- Jimmy Fallon’s Crock-Pot Chili
- Crock-Pot Applesauce