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.
Super easy to make and the chicken is so versatile. Will definitely be using this recipe.
Thanks for the recipe! Super simple and delicious! My kind of recipe!
You’re welcome! So glad you found it useful!
Gail Montero says
Such a helpful recipe and so handy when I need shredded chicken fast! Thank you!
You’re welcome! Thanks for taking the time to rate and comment.
It was the perfect recipe to cook and storage the chicken and havet ready for my easy luch for a week.
Meal prepping like this is so helpful. I’m always glad I have thought ahead for extra-busy weeks!
I’m always worried about overcooking frozen chicken, but thanks to your recipe I end up with perfectly cooked chicken every time!
So glad I could be of help!
Sara Welch says
Made this for some chicken sandwiches, and it did not disappoint! Tender, juicy and perfect for busy weeknights!
Sounds delicious. I wish ALL of my weeknights weren’t busy. But they seem to be these days, so I am thankful for recipes like this as well!
So easy! This is my new favorite way to cook chicken!
Happy to hear it! Thanks Rachel!
Too easy to make for those days when I´m too busy to spend a lot of time in the kitchen.
Never even thought of doing my frozen chicken in the crockpot! Genius! Worked like a charm! I am going to make a giant batch and freeze it like you suggested!
Happy to hear this Casey. Enjoy!
Great way to cook frozen chicken! When I cook this frozen chicken recipe in the crock pot I use it for meal prep and it’s so perfect!
I’m always glad when I think ahead and prep some of this chicken to have ready in the freezer. Thank you for the positive review!
This turned out great! So much easier than waiting for frozen chicken to thaw and now I don’t need to plan ahead so much… love it!
So happy to hear this. Thanks Sara!
OMG The chicken was so simple, juicy and tender. Loved it!
Awesome! Thanks for the positive feedback!
I accidentally bought a GIGANTIC bag of frozen chicken on Instacart and needed interesting ways to use it. This is exactly what I was looking for! Now I can throw it last minute in all kinds of things. I just might buy that big bag on purpose next time!
This is great for fixing a big bag of chicken! So happy to hear that you enjoyed this method for cooking frozen chicken. Thank you for taking the time to rate and review!
This was such an easy set it and forget it meal for busy moms like me! I love that I can put frozen chicken breasts in the crock pot and come back to perfectly cooked chicken for nachos, enchiladas, or casseroles!
Love to hear this Liz. Thank you!
such a great idea! I just got and took apart a rotisserie chicken, this is much easier and less messy for sure.
I’m glad you agree! Thanks for the great review!
Chris David says
I loved this recipe so much!!
I’m so glad, thank you!
I only have frozen chicken thighs. Should I still follow the recipe exactly? I’m new to cooking 😂
Yes you can cook chicken thighs the same way. Just be sure and check that the temperature is a minimum of 165 degrees F before eating.