Can I put frozen chicken in the crockpot?

No, it's not recommended to put frozen chicken in the crockpot. It is a food safety issue because it is held at an unsafe temperature for too long. It also cooks unevenly. Let the chicken thaw first, then it's ready for the slow cooker.

Can you put raw chicken in a slow cooker?

Yes, you can put raw chicken in the slow cooker and it's an easy way to cook it!

Can you slow cook chicken for 12 hours?

I do not recommend cooking chicken for 12 hours, it's just too long and it will dry out and turn mushy. I prefer shorter slow cooking times over really long ones for cuts like chicken.

Can you slow cook chicken too long?

Yes, you can absolutely cook chicken too long and it will become dry and mushy. While some cuts of meat can get tender with longer cooking times (like Patty's crockpot beef stew ), lean cuts of meat (like the chicken breasts here) can become dried out.

Slow Cooker Salsa Chicken - Easy, Juicy & 3-Ingredients

Name: Crockpot Salsa Chicken Recipe
Prep time: 2 min
Cook time: 3 h
Total time: 3 h 5 min
Cuisine: Mexican
Ingredients: 3 lbs. chicken breast (skinless, boneless); 1/2 tsp. garlic powder; 1 tsp. sea salt; 1/4 tsp. black pepper; 1 1/2 cups salsa

Description

This easy crockpot salsa chicken will become a weeknight staple – just 2 minutes to prep! Use in tacos, salads, burrito bowls, and more!

Ingredients

3 lbs. chicken breast (skinless, boneless)
1/2 tsp. garlic powder
1 tsp. sea salt
1/4 tsp. black pepper
1 1/2 cups salsa

Instructions

Place the chicken in the base of the slow cooker.
Sprinkle raw chicken with garlic powder, sea salt, and pepper.
Top with salsa to cover chicken.
Place cover on slow cooker and cook on High for 2 1/2-3 hours, or Low for 5-6 hours, until chicken is cooked through to an internal temperature of 165 degrees F. (I prefer cooking on Low!)
Shred chicken with two forks.

Notes

I think cooking on Low is preferred, but can easily be done on High. If it feels tough to shred, turn off heat and let sit for 10 minutes or so before shredding.
The recipe makes 8 large servings, but you can definitely stretch it to more.
Storage: Store leftover salsa chicken in an airtight container in the refrigerator for 3-4 days. Reheat the chicken in the microwave or a hot skillet, just until heated through.
Ingredient notes: Use high-quality boneless skinless chicken breasts. You can also use chicken thighs if you prefer. (Thighs are one of my favorite cuts, so I get it!) Cook the salsa chicken thighs for 4 hours on high or until cooked through to a temperature of 185 degrees F. Grab your favorite jar of salsa, or use homemade salsa. You can really use any type of your favorite salsa, chipotle salsa, salsa verde, or even pineapple salsa for a sweeter and fruitier twist.
Freezer: Store in a freezer bag or container (stasher bags and glass storage containers work well) for 2-3 months.
Special tools: I’ve tried fancy crockpots and regular crockpots…I prefer the basic one!
Serving: Use cooked salsa chicken in shredded chicken nachos, baked quesadillas, or on tostadas.