Has anyone ever cooked something in the slow cooker and used FROZEN skinless, boneless chicken breasts? I would like to do a slow cooker dish, just a chicken in gravy, but I'd have to put it in the slow cooker at about 7:30 and it wouldn't be eaten until about 6:30. I know that's too long too cook thawed chicken, but do you think it would work if I used the chicken frozen? Would it long enough for the chicken to thaw and cook??

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Join Date: Dec 2006

From:  Mexico

Posts:   63

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For food safety reasons I say no. Chicken and the like need to get to at least 140 degrees rather quickly. In a slow cooker I always thaw first.In fact I allow all my meats to thaw no matter how its cooked. Better to add more liquid than you think you need and have it cook off. If my reasoning is wrong I will gladly listen to rebuttals.

I'm not that comfortable with the idea either, but I was curious to see if anyone else has tried it a gotten good results. Usually, if I cook it in the slow cooker, I only need about 6 hours for it to be done, but if there's no one home, it will just get way overdone!

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I don't even own a slow cooker.