Can You Cook Frozen Chicken in a Slow Cooker? What to Do Instead
Frozen chicken and a slow cooker is a common shortcut, and a common food-safety mistake. Here is why, and five easy ways to get dinner on the table anyway.
It is 4 p.m., the chicken is a solid block in the freezer, and the slow cooker is sitting right there. Dropping it in feels like the obvious move. It is also the one thing the USDA tells home cooks not to do.
Why frozen chicken does not belong in a slow cooker
A slow cooker heats gently. A frozen block of chicken keeps the pot cool for a long stretch, so the meat can sit at in-between temperatures for hours instead of climbing quickly to a safe heat. The rule is simple: never put frozen meat in a slow cooker. That includes chicken breasts, thighs, and a whole bird.
Plan A: thaw it the night before
The easy fix is planning one day ahead. Move the chicken from the freezer to the refrigerator the night before, on a plate or in a pan so nothing drips on other food. By morning it is ready for the slow cooker, and you can follow any of our slow cooker dinners or crockpot dump dinners. Cook chicken until it reaches 165°F in the thickest part.
Plan B: cook it from frozen, just not in the slow cooker
If you did not plan ahead, you still have options. Chicken can be cooked straight from the freezer in the oven, on the stove or in an air fryer. Expect it to take about 50% longer than fresh, and season it once the surface has thawed so the spices stick. Check with a thermometer: 165°F in the thickest part, every time.
A few habits that help
- Use a thermometer. Color is not a reliable sign of doneness; 165°F is.
- Refrigerate leftovers within 2 hours (1 hour if it is above 90°F), and eat them within 3 to 4 days. Reheat to 165°F. Our leftovers calculator helps you keep track.
- Keep a thaw-ahead habit. Check tomorrow's dinner when you clean up tonight. If you forget, use one of the frozen-chicken methods below.
Not sure which dish to pick? Try the dinner decider, or confirm doneness with the safe cooking temperatures chart.
Frozen chicken breasts in the oven
4 servings
- 4 frozen boneless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon paprika
Place on a lined pan and roast at 400°F. After about 15 minutes, brush with oil and season. Cook about 50% longer than fresh, until 165°F in the thickest part.
Frozen chicken in the air fryer
2 to 4 servings
- 2 to 4 frozen boneless chicken breasts
- 1 tablespoon oil
- Salt, pepper and garlic powder
Air fry at 360°F, flipping halfway and seasoning once the surface has thawed. Plan on about 50% longer than fresh and cook until 165°F in the thickest part.
Stovetop simmered chicken
4 servings
- 4 frozen chicken breasts
- 3 cups chicken broth or water
- 1 teaspoon salt
- 1 bay leaf (optional)
Cover and simmer gently in the broth, turning once, until the thickest part reaches 165°F. Shred for tacos, soup or rice bowls.
Sheet pan chicken and vegetables
4 servings
- 4 chicken thighs or breasts, frozen
- 4 cups broccoli or sliced potatoes
- 2 tablespoons olive oil
- Salt, pepper and Italian seasoning
Roast the chicken at 400°F, adding the vegetables for the last 20 to 25 minutes. The chicken needs about 50% longer than fresh; check for 165°F.
Thaw-ahead slow cooker chicken
6 servings
- 2 pounds boneless chicken, thawed in the refrigerator
- 1 cup salsa or barbecue sauce
- 1/2 cup chicken broth
- Salt and pepper
Place the thawed chicken in the slow cooker with the sauce and broth. Cook on low for 6 to 8 hours or on high for 3 to 4 hours, until 165°F. Shred and serve.
Questions, answered
Can you put frozen chicken in a crockpot?
No. Do not put frozen chicken or other frozen meat in a slow cooker. Thaw it in the refrigerator first, or cook it from frozen in the oven, on the stove or in an air fryer.
How do I cook chicken if I forgot to thaw it?
Cook it from frozen in the oven, on the stove or in an air fryer. It takes about 50% longer than fresh, and it is done when the thickest part reaches 165°F.
What temperature should chicken be cooked to?
Chicken is safe at 165°F in the thickest part. Use a food thermometer rather than judging by color.
