Frozen Chicken in Slow Cooker: Best Temperature, Cooking Time & Easy Recipes.

Cooking frozen chicken in a slow cooker is a convenient and time-saving method that yields tender and flavorful results. As a professional chef, I’ve explored various techniques to perfect this process. In this article, I’ll share my insights, recipes, and tips to help you master cooking frozen chicken in a slow cooker.

Why Cook Frozen Chicken in a Slow Cooker?

There’s something comforting about slow cooking — it’s the culinary version of setting it and forgetting it. Toss your ingredients in, get on with your day, and come back to a kitchen that smells like you’ve been working all day. It’s my go-to move on busy weeks when I’ve got prep lists a mile long.

Frozen chicken in a slow cooker is:

• Convenient – Skip the thawing.
• Safe – If cooked to the right internal temperature.
• Tasty – Slow cooking lets the flavors build and deepen.
• Versatile – Great for tacos, soups, bowls, or straight from the pot.

Recipes: My Go-To Slow Cooker Frozen Chicken Meals

1. Classic Herbed Chicken

A simple, no-fail recipe. Perfect for meal prep or weeknight dinner.

Ingredients:

• 4 frozen chicken breasts
• 1 ½ cups chicken broth
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1 tsp onion powder
• Salt and black pepper to taste

Instructions:

1. Place frozen chicken in the slow cooker.
2. Drizzle with olive oil, sprinkle over seasonings.
3. Pour in chicken broth.
4. Cover and cook on low for 6–8 hours or high for 4–5 hours.
5. Check internal temp (165°F), shred or slice, serve as-is or over rice.

Pro tip from the kitchen: Add a splash of lemon juice at the end to brighten it up — it makes the herbs sing.

2. Slow Cooker BBQ Pulled Chicken

My favorite for sandwiches or sliders on game day.

Ingredients:

• 4–5 frozen chicken thighs (bone-in adds flavor)
• 1 bottle of your favorite BBQ sauce
• 1 tsp smoked paprika
• 1 tsp mustard powder
• ½ cup water or chicken stock

Instructions:

1. Place thighs in the cooker.
2. Mix BBQ sauce, spices, and water together, pour over chicken.
3. Cook on low for 7–8 hours or until fork-tender.
4. Shred the meat, return to the sauce, let it soak up that flavor.

Chef’s tip: Toast your buns in butter — always.

3. Salsa Verde Chicken for Tacos

Zingy, fresh, and perfect for tacos, burritos, or bowls.

Ingredients:

• 4 frozen chicken breasts
• 1 ½ cups salsa verde
• 1 tsp cumin
• ½ tsp chili powder
• Salt to taste

Instructions:

1. Toss it all in the slow cooker.
2. Cook on low for 6–7 hours.
3. Shred, serve with corn tortillas, lime, avocado, and chopped onions.

Personal favorite: Add pickled red onions and cotija cheese for next-level tacos.

Temperature Guidelines: Cooking Chicken Safely

Now listen up — this part’s non-negotiable.

Chicken must always hit 165°F (74°C) internal temp.

That’s the magic number. It kills bacteria and keeps you safe.

• Use a digital meat thermometer.
• Don’t just go by time — go by temp.
• Always insert into the thickest part of the meat, avoiding bones.

How I do it: I start checking temps around the 6-hour mark on low. If I’m not quite there, I close the lid and give it more time.

Cooking Times for Frozen Chicken

These are based on my kitchen-tested experience, but always check with a thermometer.

Cut of Chicken	Low (Slow Cook)	High (Faster Cook)
Breasts	6–8 hours	4–5 hours
Thighs (bone-in)	7–9 hours	5–6 hours
Drumsticks	6–8 hours	4–5 hours
Whole Chicken	8–10 hours	Not recommended

Cooking Frozen Chicken in Different Appliances

Oven – juicy chicken

Preheat to 375°F (190°C)

• Bake covered in foil
• Add 50% more time than usual
• Always check temp!

Air Fryer – hot chicken in foil

• Preheat to 360°F (182°C)
• Cook for 25–30 minutes (flip halfway)
• Great for crispy skin, but smaller portions only

Pressure Cooker: cook chicken in 10 minutes

• 10–12 minutes on high pressure
• Natural release for 10 minutes
• Add broth or sauce so it doesn’t dry out

Steamer

• Takes 30–40 minutes
• Needs consistent water and lid seal
• Good for juicy, clean-tasting chicken

Microwave – not recommended

• Honestly? I never recommend this for frozen chicken. Uneven cooking = safety risk.

Chef’s Tips for Killer Slow Cooker Chicken

• Use bold seasonings – slow cooking can mellow flavors. Don’t be shy.
• Add dairy near the end – cream, cheese, or milk can curdle if cooked too long.
• Layer flavors – add onions, citrus, or fresh herbs at the end to bring brightness.
• Shred it right – let the chicken rest for 10 minutes before shredding so juices stay inside.
• Batch it – double the recipe and freeze portions. Future-you will thank you.