Can I put frozen chicken directly in a slow cooker?

Yes, you can! Just be sure to cook on high for the first hour to bring it out of the danger zone quickly, and always check that it reaches 165°F internally.

Is it safe to cook frozen chicken in a slow cooker overnight?

It’s not recommended overnight unless you use a timer and monitor the cooking time. Always ensure food doesn’t stay too long in the temperature danger zone.

How long does frozen chicken take to cook in a slow cooker?

Typically, it takes 5–7 hours on low or 3–4 hours on high, depending on the cut. Breasts cook faster than thighs or drumsticks.

Do I need to thaw chicken before slow cooking?

Nope! That’s the beauty of it. Just separate the pieces, cook on high heat first, and ensure proper internal temperature for safety.

Frozen Chicken in a Slow Cooker: Is It Safe? Tips & Precautions

Description

This Creamy Garlic Parmesan Slow Cooker Chicken is a comforting, melt-in-your-mouth meal that’s bursting with flavor. Juicy chicken breasts simmer slowly in a rich, cheesy garlic sauce that’s perfect for spooning over pasta, rice, or even mashed potatoes. It’s a fuss-free dish that feels fancy but is incredibly easy to make just toss it all in the slow cooker and come home to a ready-made dinner that smells like heaven.

Ingredients

Scale

4 frozen boneless, skinless chicken breasts
1 cup heavy cream
½ cup grated Parmesan cheese
½ cup chicken broth
4 garlic cloves, minced
1 teaspoon onion powder
1 teaspoon Italian seasoning
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons cornstarch (optional, for thickening)
2 tablespoons cold water (if using cornstarch)

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Instructions

Place the chicken in the slow cooker.
Lay the frozen chicken breasts in an even layer. No need to thaw!
Mix up the creamy sauce.
In a bowl, whisk together the heavy cream, chicken broth, minced garlic, Parmesan cheese, onion powder, Italian seasoning, salt, and pepper.
Pour it on.
Pour the sauce evenly over the chicken, covering it completely.
Set it and forget it.
Cook on high for 4 hours or low for 6–7 hours, until the chicken reaches an internal temperature of 165°F (74°C) and shreds easily with a fork.
Thicken the sauce (optional).
If you like a thicker sauce, mix the cornstarch with cold water, then stir it into the slow cooker during the last 30 minutes of cooking.
Serve and enjoy.
Serve the creamy chicken over your choice of pasta, mashed potatoes, or rice. Spoon extra sauce on top and garnish with more Parmesan if you’re feeling fancy!

Notes

Substitute ideas: No heavy cream? Use half-and-half or full-fat coconut milk. No Parmesan? Try shredded mozzarella or Romano cheese.
Add vegetables: Stir in spinach, mushrooms, or broccoli during the last hour for a one-pot meal.
Leftovers: This dish stores well! Keep it in the fridge for up to 4 days or freeze for up to 2 months.
Diet tip: For a lower-fat version, swap the heavy cream for evaporated milk and go easy on the cheese.

Prep Time: 10 minutes
Cook Time: 6 hours on low / 4 hours on high
Category: Main Course
Method: Slow Cooking
Cuisine: American

Nutrition

Calories: 420
Protein: 38g
Cholesterol: 135mg