Is it safe to put raw chicken in a slow cooker?

Yes, raw chicken can be placed in the slow cooker. After adding the chicken and any other recipe ingredients, cover the slow cooker and set it to cook for at least 2-3 hours on high or 4-5 hours on low.

Can you use frozen chicken breasts in a slow cooker, or do they need to be thawed?

No, it’s not recommended to place frozen chicken in the slow cooker. The time it takes to thaw and then reheat again places chicken in the "danger zone" temperature range (40°F to 140°F) for too long, which increases the risk of food-borne bacteria and potential food poisoning.

Slow Cooker BBQ Pulled Chicken

Servings: 10-12 (Makes 6 cups) 1x

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Ingredients

For the BBQ Sauce:

1 (6-ounce) can tomato paste
½ cup water
¼ cup brown sugar
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
2 teaspoons garlic powder (or onion powder)
2 teaspoons chili powder
2 teaspoons regular or smoked paprika
1 ½ teaspoons dried oregano
1 teaspoon fine salt
½ teaspoon black pepper

For the Chicken:

2 lbs boneless, skinless chicken breasts or thighs (or 1 lb of each)
1 large or 2 small yellow onions, thinly sliced

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Instructions

In a medium bowl, whisk together all of the sauce ingredients, the tomato paste through black pepper, until well combined.
Place the sliced onion in the bottom of a 4-quart or larger slow cooker. Place the chicken on top of the onions.
Pour the sauce mixture over the chicken.
Cover and cook for 3-4 hours on HIGH or for 5-6 hours on LOW.
When the slow cooker time is up, remove the chicken to a sheet pan or platter. Using two forks, a meat shredder, or shredder claws, shred the chicken into pieces.
Add the shredded chicken back into the slow cooker and toss to coat with sauce. Keep on the WARM setting until ready to serve.

Notes

In a pinch for time? Use 1 cup bottled barbecue sauce plus ½ cup water in place of the homemade sauce ingredients.

Instant Pot directions: Place the onion, chicken, and BBQ sauce in the Instant Pot. Add an additional ½ cup broth or water. Lock the lid into place and set on the Poultry setting or High Pressure cooking for 13 minutes. After 13 minutes, press Cancel and let the pressure release naturally for 5-10 minutes, then manually release any remaining pressure. Transfer the chicken to a cutting board and shred with two forks then return it to the Instant Pot to toss with the sauce.

Nutrition Information

Serving Size: 1/12th of recipe, about 1/2 cup shredded chicken
Calories: 117
Fat: 3 g
(Sat Fat: 1 g)
Sodium: 284 mg
Carbohydrate: 9 g
(Fiber: 1 g
Sugar: 7 g)
Protein: 18 g
Cholesterol: 44 mg

Dietary

Dairy-Free Egg-Free Gluten-free Grain-Free High Protein Nut-free

Recipe By: Jessie Shafer