Can I put frozen meat in a slow cooker?

Question

I was wondering if I can put meat directly from the freezer into a slow-cooker. I want to be able to put chicken in the slow-cooker without having to let it defrost for a whole day in the fridge.

It is possible?

Answer 1

Per the USDA guidelines, frozen chicken should not be cooked in a slow-cooker or a microwave. It can only safely be cooked in the oven or on the stovetop.

A similar warning is given for beef as well.

Answer 2

Crock pot cookbooks says yes. Should be boiling water so can equalize heat. I've cooked both frozen chicken and frozen beef, 9 hours on low. Done for years for large parties and family.

Answer 3

USDA guidlines indicate that you should not put frozen meat directly into the crockpot. That being said I have no problems putting frozen london broil into my slowcooker on low for 10+ hours. Makes for an easy no fuss, no thought meal and I have had no ill effects.

Personally I would not be comfortable doing a whole frozen chicken because of how dense they are and how long they take to defrost.

Answer 4

http://amath.colorado.edu/~baldwind/sous-vide.html

is your best source for the ways in which meat can be cooked safely at low temperatures. Look at the tables in section 2 to see how long it takes for tender meat to come directly to temperature at various heats, then later tables for time to pasteurization for meat held at various temperatures (for chicken, table 4.7).

I would tend to recommend against whole chickens in the slow cooker because of the large thickness, but just breast or something should be ok as long as you're on a relatively high setting and you leave it in for at least eleven hours.

Answer 5

According to the makers of Crock-Pot, "Frozen meats: Can be cooked in a slow cooker, however, it is best to use the following guidelines: Add at least 1 cup of warm liquid to the stoneware before placing meat in the stoneware. Do not preheat the slow cooker. Cook recipes containing frozen meats for an additional 4 to 6 hours on Low, or an additional 2 hours on High."

I've done it successfully with smaller amounts of meat, but I once cooked a roast that was probably at least 4 pounds without defrosting it and that did not go very well (nothing terrible, but my husband and I both got a bit sick after eating it).