Cooking Frozen Chicken in Crockpot: What You Need to Know

Many worry about frozen chicken's texture, but crockpot cooking makes it exceptionally tender. This cooking method is changing traditional perceptions.

How to cook frozen chicken in a crockpot?

Following this sequence will yield the best results:

Add sufficient liquid first

Before putting the chicken into the crockpot, add enough liquid. You can use chicken broth, tomato juice, or a flavored sauce. Make sure the bottom and surroundings of the chicken are covered with the liquid so that the chicken doesn't dry out.

Put in the frozen chicken

Place the frozen chicken breast directly into the crockpot. Remember not to thaw it in advance. This way, the chicken can be slowly heated in the crockpot, retaining more moisture.

Set the low temperature mode

Select the low (Low) setting and set the cooking time for about 4 to 6 hours to allow the chicken to cook slowly. If you're short on time, you can also use the high (High) setting for about 2 to 3 hours, but the chicken may be a bit drier.

Check if the chicken is cooked through

After the cooking is complete, use a food thermometer to measure the internal temperature of the chicken to ensure it has reached 74°C. If you don't have a thermometer, you can cut into the chicken. If there is no pink color inside, it's a sign that the chicken is fully cooked.

Can you cook frozen chicken without thawing?

Yes, you can cook frozen chicken directly without thawing, but you must strictly follow the methods below to ensure safety and taste:

The high setting (above 95°C) of a slow cooker can penetrate frozen meat and continuously kill bacteria. However, you must ensure that the cooking time is sufficient to avoid the meat staying in the bacteria growth zone of 4 - 60°C for too long.

Is it better to cook chicken on high or low in the crockpot?

Slow cooking at a low temperature is more reliable.

For bone-in meats like chicken legs and wings, you must set the slow cooker to the low setting and cook for 4 - 6 hours. Only in this way can the meat become tender enough to fall off the bone, and the broth will be rich and flavorful. If you're worried about the chicken breast turning tough and you're short on time, you can set it to the high setting for a little over 2 hours. But the texture of the meat will definitely not be as tender as when cooked at a low temperature.

Remember these three key tips:

Don't add too much water. The chicken will release its own juices. Half a cup of broth is enough.

Pan-fry the chicken skin until it turns golden brown in advance. This will make the cooked meat less fishy and give it a delicious caramelized flavor.

Add potatoes and carrots about 1 hour into the cooking. Otherwise, they will turn into mush.

How to avoid undercooked frozen chicken?

Start on the high setting and allow sufficient cooking time

For chicken breasts: Set the slow cooker to high for at least 3 hours (4 hours would be even safer) to ensure that the heat thoroughly penetrates from the outside to the inside.

For bone-in chicken: Cook on high for 5 hours or on low for 6 hours. The area around the bones requires more time to soften.

Physically assist heat penetration

Cut before freezing: If you often use frozen meat, it is recommended to cut the raw meat into thick slices or strips before freezing to reduce the heat resistance during cooking.

Make incisions to tenderize: Make several shallow cuts on the surface while the chicken is still frozen (no need to thaw) to help the heat reach the center.

Accurately check the doneness

Use a thermometer: Insert the thermometer into the center of the thickest part. 74°C is the critical temperature. If it has not reached this temperature, continue cooking for 30 minutes and then check again.

Chopstick test: When you don't have a thermometer, use a chopstick to pierce the thickest part. The juice that comes out must be completely clear (if there is traces of blood or it is cloudy, put it back to cook immediately).

What liquid to add to slow cooker frozen chicken?

Liquids recommended for cooking frozen chicken in a slow cooker:

Low-salt chicken broth or vegetable broth

Add 200 ml (about 3/4 cup) to add flavor while avoiding excessive saltiness.

Acidic liquids to accelerate thawing

Such as lemon juice (1 tablespoon) or white wine (50 ml), which help break down the meat texture and shorten the cooking time.

A small amount of oil to enhance the taste

Brush a layer of olive oil or butter on the surface of the frozen chicken to prevent it from becoming too dry after stewing.

Key principles:

The total amount of liquid should not exceed 1/3 of the height of the chicken (frozen meat will release water).

Avoid adding plain water directly as it may dilute the flavor.

Add all seasonings in the last 30 minutes of cooking.

Can I cook other ingredients with frozen chicken in the crockpot?

Yes, but you must control the timing of adding ingredients in layers. Otherwise, either the vegetables will turn into mush or the meat won't be fully cooked. The following are some proven combination rules:

Hearty root vegetables: Put them in the pot at the same time as the frozen chicken

Recommended ingredients: Carrot chunks, potatoes, onions, and large pieces of celery stalks.

Tip: Place them at the bottom of the pot and put the frozen chicken on top. Let the steam penetrate from top to bottom, and at the same time, the vegetables can absorb the meat juices.

Delicate ingredients to be added later: Put them in the last 1 - 2 hours

Recommended ingredients: Zucchini, mushrooms, green beans, and bell peppers.

Secret to prevent them from becoming mushy: When cooking on high heat, add these vegetables 4 hours after putting in the frozen chicken breast. When cooking on low heat, add them 2 hours before the end of the cooking time.

Ingredients to avoid putting in early

Leafy greens (spinach, lettuce): They will turn black and bitter when stewed for a long time.

Dairy products (cream, cheese): They are prone to clumping and separating at high temperatures. It is recommended to stir them in during the last 15 minutes.

Pasta/rice: They will absorb all the broth and cause the pot to burn. It is advisable to cook them separately and then mix them in.