Sure!

I haven’t, no, but that should work fine! If that doesn’t give you enough liquid you can supplement with a little chicken broth or water, too.

I don’t have enough salsa to use so I thought about subbing in some Rotel and adding the liquid from the can with the seasoning. Have you tried doing the same?

Sure! Let them cool completely, then transfer the chicken to a sealable food-safe freezer bag or freezer-safe airtight container. I try to include as much of the remaining liquid as possible to keep the chicken juicy. Defrost overnight in the fridge when you’re ready to reheat and eat!

It’s such a great one to keep in rotation! Thank you for sharing, Natalie! 🙂💛

It would depend on the size of the chicken breasts. I’d recommend 6 hours for frozen chicken breasts on LOW and 4 hours for frozen chicken breasts on HIGH, but it’s best to measure the doneness with an internal meat thermometer rather than a cook time. You may find you didn’t need any extra time at all depending on various factors. We didn’t test this with frozen chicken so we can’t tell you for sure, unfortunately.

I’m so sorry, Bailey! We only use 1 cup of salsa when we make this chicken, though chicken adds a little juice as it cooks as well. What size Crockpot did you use? If yours was much larger than the 6-quart we used, it would definitely look like less liquid, and likely wouldn’t be enough liquid to cover the chicken like it needs to.