Really stupid question re: crockpot

[Anonymous]

When a crockpot recipe calls for chicken, does it matter if the chicken is frozen or thawed? Most recipes I see just say chicken (every now and then it says frozen chicken), but don't most people use frozen chicken for crockpot recipes? Can I assume it's ok?

Thanks!

[Anonymous]

I usually take out a pack of the costco chicken thighs from the freezer and put that in. I haven't had any problems with it but I usually cook for at least 8 hours on low. I don't know if you do the 4 hours on high if that would change things.

[Anonymous]

People do use frozen chicken in the crockpot..but officially it is supposed to be defrosted for food safety reasons.

[Anonymous]

I always do put it in thawed, but I do skip any step where they say to brown it first, sear it first, etc. Nah. Skip that sh!t!

[Anonymous]

OP here - good, so I'm not crazy if I put in frozen does the "juice" from defrosting mix with the food? It has to, right?

[Anonymous]

Anonymous wrote:OP here - good, so I'm not crazy if I put in frozen does the "juice" from defrosting mix with the food? It has to, right?

It does. If your meat has a lot of frost bite on it, I'd probably defrost it first.

[Anonymous]

I'd drain the package first, then add the chicken.

I'm not a big fan of crock pot chicken recipes b/c chicken doesn't cook at the same rate and temps beef or pork does. Chicken is more susceptible to not cooking to the proper temperature or coming out stringy.

[Anonymous]

I always defrost meat before adding it to the crockpot. I'm not sure frozen chicken would cook properly.

[Anonymous]

browning/searing meat creates a reaction that adds additional flavors that don't happen when just cooking in a pot.

[Anonymous]

Anonymous wrote:I'd drain the package first, then add the chicken.

I'm not a big fan of crock pot chicken recipes b/c chicken doesn't cook at the same rate and temps beef or pork does. Chicken is more susceptible to not cooking to the proper temperature or coming out stringy.

I haven't tried chicken recipes yet, but does the "stringiness" factor apply to thighs or just breasts? TIA!

[Anonymous]

Anonymous wrote:browning/searing meat creates a reaction that adds additional flavors that don't happen when just cooking in a pot.

I agree, so I always brown roasts before cooking in the slow cooker. I'm very excited that I recently purchased the Cuisinart 6 qt (based on DCUM recommendations) that lets me brown in the same pot.

[Anonymous]

I use frozen chicken at times. I just increase the cooking time. technically I have heard it is not safe because the chicken stays too long at a temp that encourages bacteria growth. But I have never had a problem, and I have a sensitive stomach.

[Anonymous]

Anonymous wrote:People do use frozen chicken in the crockpot..but officially it is supposed to be defrosted for food safety reasons.

This.

[Anonymous]

A different crockpot question--I don't like the taste/texture of veggies that have cooked for 6+ hours in a slow cooker. I'm thinking of just putting some potato quarters under the chuck roast next time and then adding onions and carrots the last 2 hours. Or maybe putting half the onions and carrots in for the full time to flavor the broth and then adding more the last 2 hours. Does anyone else do either of these options? Thanks for your suggestions!

[Anonymous]

Anonymous wrote:A different crockpot question--I don't like the taste/texture of veggies that have cooked for 6+ hours in a slow cooker. I'm thinking of just putting some potato quarters under the chuck roast next time and then adding onions and carrots the last 2 hours. Or maybe putting half the onions and carrots in for the full time to flavor the broth and then adding more the last 2 hours. Does anyone else do either of these options? Thanks for your suggestions!

I add the veggies in the last couple hours so they don't overcook and get soggy.