11 Frozen Chicken Crockpot Recipes That Cook While You Work

These frozen chicken crockpot recipes turn a bag of frozen chicken into dinner with almost no hands-on time. The slow, steady heat keeps the meat tender while the sauce or broth builds flavor, and the chicken stays juicy instead of drying out. Below you’ll find a salsa-shredded classic, a sticky honey garlic version, a rich coconut curry, and a cozy chicken and dumplings.

If you want the easiest starting point, make the Salsa Chicken. For a saucy weeknight bowl, try the Honey Garlic Chicken or Teriyaki. Go with the Coconut Curry when you want spice and warmth, and the Chicken and Dumplings if you want Sunday comfort.

Which Frozen Chicken Crockpot Recipe Should You Make?

Classic Crockpot Salsa Chicken

This is the one I keep coming back to on busy weeks. You barely touch it before the slow cooker takes over, and the chicken shreds into a saucy, slightly smoky filling that works in tortillas, bowls, or just on its own.

Ingredients (makes 5 servings)

• Frozen boneless skinless chicken breasts: 900 g (2 lb)
• Mild or medium red salsa: 480 ml (2 cups)
• Canned black beans, drained and rinsed: 425 g (15 oz)
• Canned corn, drained: 250 g (1 1/2 cups)
• Ground cumin: 2 tsp
• Garlic powder: 1 tsp
• Fine sea salt: 1/2 tsp
• Fresh lime juice: 2 tbsp
• Warm flour tortillas, for serving: 10 small

Instructions

Step 1: Put the 900 g (2 lb) frozen chicken breasts in the bottom of your slow cooker and pour the 480 ml (2 cups) salsa over the top. Sprinkle the cumin, garlic powder, and salt over the salsa, then use your tongs to turn the chicken a couple of times so each piece picks up some sauce.

Step 2: Cover and cook on low for 6 hours or high for 3 hours, until the chicken is no longer pink in the center and a fork turns easily in the thickest part. You’ll see the sauce darken and smell the cumin as it finishes.

Step 3: Move the chicken to a cutting board and shred it with two forks while you stir the drained beans and corn into the warm sauce. Return the shredded chicken to the pot and fold everything together.

Step 4: Squeeze the 2 tbsp lime juice over the finished chicken and taste for salt. You can serve it in the warm flour tortillas with extra salsa on top.

Crockpot Honey Garlic Chicken

This one leans on a pantry sauce that turns glossy and sticky as it cooks. I go a little heavier on the honey than most recipes call for because the long cook rounds out the salty soy and fresh ginger.

Ingredients (serves 4)

• Frozen boneless skinless chicken thighs: 680 g (1.5 lb)
• Low sodium soy sauce: 80 ml (1/3 cup)
• Honey: 120 ml (1/2 cup)
• Rice vinegar: 2 tbsp
• Tomato ketchup: 2 tbsp
• Fresh garlic, minced: 4 cloves
• Fresh ginger, grated: 1 tbsp
• Cornstarch: 2 tbsp
• Cold water: 2 tbsp
• Toasted sesame seeds: 1 tsp

Instructions

Step 1: Whisk together the 80 ml (1/3 cup) soy sauce, 120 ml (1/2 cup) honey, rice vinegar, ketchup, 4 minced garlic cloves, and 1 tbsp grated ginger in your slow cooker before the chicken goes in. This way the salt and sweet balance gets set before the long cook.

Step 2: Add the 680 g (1.5 lb) frozen chicken thighs to the sauce and turn them with your tongs until they look coated. Cover and cook on low for 5 hours or high for 3 hours, until the chicken is tender all the way through.

Step 3: Lift the chicken out onto a board and set it aside while you whisk the 2 tbsp cornstarch with 2 tbsp cold water in a small bowl. Pour the slurry into the warm sauce and stir while you watch it turn thick and glossy.

Step 4: Return the chicken to the thickened sauce and let it simmer on high for 5 minutes, so every piece gets a sticky coating. You can add a spoonful of water if the sauce tightens up too much.

Step 5: Serve the chicken in a bowl with the extra sauce spooned on top. Finish with the 1 tsp toasted sesame seeds if you have them.

Crockpot Chicken Tortilla Soup

Frozen chicken goes straight into the pot with beans, corn, and a good hit of cumin, and the broth takes on that deep, slow-simmered flavor. Keep it brothy or mash some beans to thicken it, whichever you prefer.

Ingredients (serves 6)

• Frozen boneless skinless chicken breasts: 900 g (2 lb)
• Chicken broth: 960 ml (4 cups)
• Canned crushed tomatoes: 425 g (15 oz)
• Canned black beans, drained and rinsed: 425 g (15 oz)
• Frozen corn: 250 g (1 1/2 cups)
• Yellow onion, diced: 1 medium
• Jalapeño, seeded and minced: 1
• Garlic, minced: 3 cloves
• Ground cumin: 1 tbsp
• Fine sea salt: 1 tsp

Instructions

Step 1: Place the 900 g (2 lb) frozen chicken breasts in the bottom of your slow cooker, then pile the onion, jalapeño, and 3 minced garlic cloves over the top. Sprinkle the 1 tbsp cumin and 1 tsp salt across everything before you pour in the broth and crushed tomatoes.

Step 2: Cover and cook on low for 6 hours or high for 3 hours, until the chicken shreds easily and the onions go soft. You will smell the cumin before you lift the lid.

Step 3: Use your tongs to pull the cooked chicken out of the pot and shred it into bite size pieces. Stir the black beans and frozen corn into the bubbling soup, then return the shredded chicken and let everything warm through for 5 minutes.

Step 4: Taste the soup and add a little extra salt if it needs it. You can mash some of the beans against the side of the pot to make the broth slightly thicker, which I like for this soup.

Step 5: Ladle the soup into bowls and set out a few toppings so you and your crew can build each bowl.

Creamy Crockpot Chicken and Broccoli

Cream cheese melts into the broth and turns into a soft sauce that clings to the shredded chicken and bright green broccoli. It is mild enough for picky eaters, but the Dijon keeps it from tasting flat.

Ingredients (serves 4)

• Frozen boneless skinless chicken thighs: 680 g (1.5 lb)
• Chicken broth: 240 ml (1 cup)
• Broccoli florets: 300 g (4 cups)
• Cream cheese, cut into chunks: 225 g (8 oz)
• Shredded sharp cheddar cheese: 120 g (1 1/2 cups)
• Garlic powder: 1 tsp
• Onion powder: 1 tsp
• Dijon mustard: 1 tsp
• Fine sea salt: 1/2 tsp
• Black pepper: 1/4 tsp

Instructions

Step 1: Put the 680 g (1.5 lb) frozen chicken thighs in your slow cooker and pour the 240 ml (1 cup) chicken broth over them. Sprinkle the garlic powder, onion powder, salt, and pepper on top, then set the cream cheese chunks over the chicken.

Step 2: Cover and cook on low for 5 hours or high for 3 hours, until the chicken is tender enough to break with a spoon. The broth will look slightly cloudy, which is exactly what you want.

Step 3: Remove the chicken to a plate and shred it with two forks. Whisk the cream cheese into the warm broth in the crock until you have a smooth, pale sauce.

Step 4: Add the 300 g (4 cups) broccoli florets and the shredded chicken back into the sauce, then stir through the 120 g (1 1/2 cups) cheddar and the 1 tsp Dijon mustard. Let it cook on high for 30 minutes, and you will see the broccoli turn bright green.

Step 5: Taste the sauce and add a little more salt if you like. Serve it in wide bowls with the creamy sauce spooned over the chicken.

Crockpot BBQ Chicken Sliders

The frozen chicken drinks up the barbecue sauce while it cooks, then shreds into a sweet, smoky pile that needs very little else. Slider buns and a scoop of cold coleslaw do most of the work at the table.

Ingredients (makes 8 sliders)

• Frozen boneless skinless chicken breasts: 900 g (2 lb)
• BBQ sauce: 360 ml (1 1/2 cups)
• Apple cider vinegar: 1 tbsp
• Brown sugar: 1 tbsp
• Smoked paprika: 1 tsp
• Garlic powder: 1 tsp
• Slider buns: 8
• Coleslaw: 240 g (2 cups)

Instructions

Step 1: Put the 900 g (2 lb) frozen chicken breasts in your slow cooker. In a bowl, stir the 360 ml (1 1/2 cups) BBQ sauce with the apple cider vinegar, brown sugar, smoked paprika, and garlic powder, then pour it over the chicken.

Step 2: Cover and cook on low for 6 hours or high for 3 hours, until the chicken shreds with almost no pressure from your fork. The sauce will look dark and thick around the edges, and that is a good sign it is ready.

Step 3: Move the chicken to a board and shred it, then put it back in the pot and stir everything together so every strand gets coated. You can leave it on warm for up to an hour if you are not ready to serve yet.

Step 4: Pile the saucy chicken onto the slider buns and top each one with a spoonful of coleslaw. Serve them warm, and set out the extra BBQ sauce so you can add more.

Crockpot Coconut Curry Chicken

Coconut milk and red curry paste turn into a rich, sunset-orange sauce while the frozen thighs cook. The spinach goes in at the end so it keeps its green color and velvety bite, and the lime brightens the whole pot.

Ingredients (serves 5)

• Frozen boneless skinless chicken thighs: 1 kg (2.2 lb)
• Full fat coconut milk: 400 ml (1 can)
• Red curry paste: 3 tbsp
• Red bell pepper, sliced: 1
• Yellow onion, sliced: 1 medium
• Fresh ginger, grated: 1 tbsp
• Garlic, minced: 3 cloves
• Soy sauce: 1 tbsp
• Baby spinach: 90 g (3 cups)
• Fresh lime juice: 1 tbsp

Instructions

Step 1: Whisk the 400 ml (1 can) coconut milk, 3 tbsp red curry paste, 1 tbsp soy sauce, 1 tbsp ginger, and the minced garlic in your slow cooker until the paste dissolves and the sauce turns an even pale orange. It will look thinner than the final curry, which is exactly right.

Step 2: Add the 1 kg (2.2 lb) frozen chicken thighs along with the sliced onion and red bell pepper, then use your tongs to turn the chicken in the sauce so every piece is coated. Cover and cook on low for 5 hours or high for 3 hours, until the thighs are tender enough to split with a spoon.

Step 3: Lift the chicken out and shred or slice it while the sauce keeps warm, then stir the spinach into the pot and let it wilt for 2 minutes. You can return the chicken once the spinach turns silky.

Step 4: Squeeze the 1 tbsp lime juice over the curry and taste it. You can add a small splash of soy sauce if it needs more salt, but don’t thin the sauce too much.

Step 5: Serve the curry in deep bowls with extra spoonfuls of the coconut sauce. You will want plenty of that sauce with every bite.

Crockpot Lemon Herb Chicken and Potatoes

The potatoes sit at the bottom and soak up the chicken juices, lemon, and herbs while everything cooks. I finish the liquid uncovered on high so it reduces into a thin, bright sauce you can spoon over the whole plate.

Ingredients (serves 5)

• Frozen boneless skinless chicken thighs: 1 kg (2.2 lb)
• Baby potatoes, halved: 700 g (1.5 lb)
• Chicken broth: 180 ml (3/4 cup)
• Fresh lemon juice: 3 tbsp
• Olive oil: 2 tbsp
• Garlic, minced: 4 cloves
• Dried oregano: 1 tbsp
• Dried thyme: 1 tsp
• Fine sea salt: 1 tsp
• Black pepper: 1/2 tsp

Instructions

Step 1: Toss the 700 g (1.5 lb) halved baby potatoes in your slow cooker with the 2 tbsp olive oil, half of the minced garlic, and a good pinch of the oregano, salt, and pepper. Spread them in an even layer so they cook under the chicken and soak up the juices.

Step 2: Rub the 1 kg (2.2 lb) frozen chicken thighs with the remaining garlic, oregano, thyme, salt, and pepper, then set them right on top of the potatoes. Pour the broth and lemon juice around the edge, and you will see the potatoes start to steam.

Step 3: Cover and cook on low for 6 hours or high for 3 1/2 hours. You want the potatoes tender at the center and the chicken so soft that a fork slides through with almost no effort.

Step 4: Move the chicken to a warm plate and cover it loosely while you stir the potatoes in the remaining liquid. Taste one, and add a pinch of salt if the potatoes need it.

Step 5: Turn the slow cooker to high and leave the liquid uncovered for 10 minutes, stirring once, until it reduces to a thin, bright sauce. You can skip this if you are hungry now, but it concentrates the lemon and herb flavor.

Step 6: Return the chicken to the pot and spoon the lemony liquid over it and the potatoes. You can serve it straight from the crock, and the sauce is the best part.

Crockpot Buffalo Chicken Ranch

Buffalo sauce, butter, and cream cheese melt into a tangy, buttery coating as the chicken cooks. A swirl of ranch at the end cools it down just enough, and the whole pot tastes like your favorite game-day snack without the fry.

Ingredients (serves 6)

• Frozen boneless skinless chicken breasts: 900 g (2 lb)
• Buffalo sauce: 240 ml (1 cup)
• Ranch dressing: 120 ml (1/2 cup)
• Unsalted butter: 60 g (4 tbsp)
• Garlic powder: 1 tsp
• Onion powder: 1 tsp
• Dried dill: 1/2 tsp
• Cream cheese, cut into chunks: 90 g (3 oz)

Instructions

Step 1: Place the 900 g (2 lb) frozen chicken breasts in your slow cooker and pour the 240 ml (1 cup) buffalo sauce on top. Drop the butter, cream cheese, garlic powder, onion powder, and dill around the chicken, then give everything a rough stir.

Step 2: Cover and cook on low for 6 hours or high for 3 hours, until the chicken shreds easily and the sauce smells sharp and buttery. You’ll see little pools of melted butter on the surface as it finishes.

Step 3: Move the chicken to a board and shred it with two forks while you whisk the sauce in the pot until the cream cheese has completely melted into the buffalo and butter. Return the chicken and fold until every strand is coated.

Step 4: Stir the 120 ml (1/2 cup) ranch dressing through the shredded chicken off the heat, then serve it warm straight from the crock. You can add extra buffalo sauce on top if you want more kick.

Crockpot Chicken Enchilada Casserole

This layers everything right in the crock, so you get all the comfort of enchiladas without turning on the oven. The tortillas soften into the sauce, the beans and corn add substance, and the cheese on top gets properly melty.

Ingredients (serves 6)

• Frozen boneless skinless chicken thighs: 1 kg (2.2 lb)
• Red enchilada sauce: 480 ml (2 cups)
• Canned black beans, drained and rinsed: 425 g (15 oz)
• Frozen corn: 250 g (1 1/2 cups)
• Corn tortillas, cut into quarters: 8
• Shredded Mexican blend cheese: 240 g (2 cups)
• Diced green chiles: 120 g (4 oz)
• Ground cumin: 1 tsp
• Fine sea salt: 1/2 tsp

Instructions

Step 1: Place the 1 kg (2.2 lb) frozen chicken thighs in your slow cooker and pour 240 ml (1 cup) of the enchilada sauce over them. Sprinkle the cumin and salt on top, then cover and cook on low for 5 hours or high for 3 hours until the chicken shreds easily.

Step 2: Remove the chicken and shred it with two forks while you stir the black beans, corn, diced green chiles, and the remaining 240 ml (1 cup) enchilada sauce into the warm sauce. Fold the meat back in.

Step 3: Turn the slow cooker to high, then you can start the layers. Arrange a third of the quartered tortillas in the bottom, top them with a third of the chicken mixture, and sprinkle with a third of the cheese.

Step 4: Repeat the tortilla, chicken, and cheese layers two more times, finishing with the rest of the cheese on top. You want the top layer of tortillas completely covered so they don’t dry out.

Step 5: Cover and cook on high for 30 minutes, until the cheese is melted and the edges of the casserole look bubbly. You can check the center with a fork to be sure it is hot all the way through.

Step 6: Spoon the casserole into bowls and serve it straight from the crock while the cheese is still stretchy. You’ll want to dig in before the layers settle.

Crockpot Teriyaki Chicken and Vegetables

The sauce starts salty and sweet, then thickens into a glossy glaze at the end. I add the broccoli after the chicken is done so it steams in the hot sauce instead of turning to mush during the long cook.

Ingredients (serves 4)

• Frozen boneless skinless chicken breasts: 900 g (2 lb)
• Low sodium soy sauce: 80 ml (1/3 cup)
• Brown sugar: 3 tbsp
• Rice vinegar: 2 tbsp
• Toasted sesame oil: 1 tsp
• Fresh garlic, minced: 3 cloves
• Fresh ginger, grated: 1 tbsp
• Broccoli florets: 250 g (3 cups)
• Cornstarch: 2 tbsp
• Cold water: 2 tbsp

Instructions

Step 1: Whisk the 80 ml (1/3 cup) soy sauce, brown sugar, rice vinegar, sesame oil, garlic, and ginger in your slow cooker until the sugar mostly dissolves. Add the 900 g (2 lb) frozen chicken breasts and turn them in the sauce.

Step 2: Cover and cook on low for 5 hours or high for 3 hours, until the chicken is cooked through and the sauce smells salty and sweet. You can use a fork to make sure the thickest piece shreds easily.

Step 3: Lift the chicken out and set it on a board while you whisk the 2 tbsp cornstarch with 2 tbsp cold water in a small bowl. Stir that slurry into the warm sauce, then add the 250 g (3 cups) broccoli florets and cover for 20 minutes on high until the broccoli turns bright green.

Step 4: Slice or shred the chicken and return it to the thickened sauce, then toss everything together so the broccoli and chicken both get a shiny coating. You can add a spoonful of water if the sauce tightens too much.

Step 5: Serve the teriyaki chicken in bowls with the extra sauce spooned over the top. You’ll want to eat it while the sauce is still glossy.

Crockpot Chicken and Dumplings

Frozen thighs and a can of biscuit dough turn into a creamy, peppery stew with soft dumplings on top. The broth thickens as the biscuits cook, and the whole thing comes together in one pot with very little fuss.

Ingredients (serves 6)

• Frozen boneless skinless chicken thighs: 1.1 kg (2.5 lb)
• Chicken broth: 720 ml (3 cups)
• Condensed cream of chicken soup: 1 can (300 ml)
• Frozen mixed vegetables: 300 g (2 cups)
• Yellow onion, diced: 1 medium
• Celery ribs, sliced: 2
• Garlic, minced: 2 cloves
• Dried thyme: 1 tsp
• Fine sea salt and black pepper: 1/2 tsp each
• Refrigerated biscuit dough: 1 can (8 biscuits)

Instructions

Step 1: Place the 1.1 kg (2.5 lb) frozen chicken thighs in your slow cooker and pour the 720 ml (3 cups) chicken broth over them. Stir in the condensed cream of chicken soup, onion, celery, garlic, thyme, salt, and pepper until the soup dissolves into the broth.

Step 2: Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender and the broth has turned creamy. You will see the sauce bubbling gently and the onion pieces have gone soft.

Step 3: Pull the chicken out and shred it with two forks, then return it to the pot with the 300 g (2 cups) frozen mixed vegetables. Turn the slow cooker to high and let the vegetables warm for 10 minutes while you flatten the biscuit dough.

Step 4: Tear each biscuit into quarters and drop them onto the surface of the bubbling stew. Cover and cook on high for 30 minutes, and you can check that the dumplings are cooked through by piercing one with a toothpick; it should come out clean.

Step 5: Ladle the stew into big bowls with plenty of dumplings in each one. You can finish with a little extra black pepper at the table.

The one moment worth watching in all of these is the shredding stage. Let the chicken go until it breaks under two forks, then fold it back into the sauce so it stays juicy. Rushing this is how slow cooker chicken turns dry.

Sauces and seasonings change, but that pulled, saucy texture is what makes the pot worth setting up. Pick the one that sounds best tonight and let your slow cooker do the heavy lifting.