Frozen chicken breast in a slow cooker

Votes: 3

Time: 30 min.
Complexity: easily
Servings: 2

Nutritional value per serving:

Calories 68, total fat 3 G., saturated fats 1 G., proteins 8 G., carbohydrates 0 G., fiber 0 G., cholesterol 25 mg, sodium 115 mg, sugar 0 G.

Cooking frozen chicken breasts in a slow cooker is your secret weapon on weekdays when time is tight and there's no time to defrost. After the pressure cooker cycle is complete, be sure to let the pressure release naturally for 10 minutes. A quick release will dry out the chicken, but allowing the steam to slowly escape will redistribute all the juices inside the breast, resulting in plump and juicy breasts, perfect for chicken salad or any other dish calling for cooked chicken.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 frozen chicken breasts (170-220 g each)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken breasts

Cooking the dish according to the recipe:

Place frozen chicken breasts in the slow cooker. Season generously with salt and black pepper. No need to add water. Follow the manufacturer's instructions, close the lid and prepare the slow cooker. Set the pressure cooker to high pressure for 10 minutes.
Once the pressure cooker cycle is complete, follow the manufacturer's instructions and allow the pressure to release naturally. After 10 minutes, being careful not to burn yourself with residual steam, open and remove the lid.