Batch cooking-chicken in crockpot?

I have been thinking the same thing!!
I was actually thinking of cooking the chicken in chicken broth and adding some salt and other seasonings (not sure what yet)
I do crockpot cooking occasionally and I don't see how I/we can go wrong!

Good luck :flowerforyou:

Goodness, I do this all the time! I love to cook a turkey in the oven on Saturday and then cut it up and use it all week for salads, tacos, sandwiches.

If you want to do it the lazy man's way... which I do often... heehee... Buy a rotissery chicken at the deli. It is already cooked and ready to go!

For the crockpot, I usually marinade the chicken overnight first and then put the chicken in the crock pot with chicken stock and seasonings. You need to cover the chicken with the stock or it will dry out. There isn't a lot of fat in chicken, so it won't create its own broth, it will just get dry and hard. If you use low-sodium chicken broth, it tastes amazing. Or just water is fine, but add veggies like carrots, onion, etc. so it simmers in seasoning. And when you get home you'll have fall-apart-tender chicken and the broth can be used for stock! Just toss some pasta in there and you've got chicken noodle soup for the first meal.

If you are going to be gone for 9 or 10 hours, I don't know if I would do it all day unless I suppose they are frozen solid when you put them in. I use some chicken broth (or mix bullion cube with some water). I do it on Sunday's when I am home. If they are raw, I would do 3 hours on high or 6 hrs on low. If they are frozen, you could do about 6 hrs on high and 8 or so hours on low. Worst case scenario, they fall apart and you shred the chicken instead of cube.
Another Idea.....I grill 10 chicken breasts on Sunday...although I have 3 kids and a husband so we eat chicken on Sunday, then there are about 5 or 6 left to shred for tacos, salad for lunch, my husbands sandwhiches, etc.

Awesome idea. Make sure you portion before freezing 'cause it will stick together. I do mine in sandwich bags and then put all the sandwich bags together in a large freezer bag--which I label w/ the date, portion size, calories and protien grams as well as a note of any seasonings I used.

I do this weekly. Great idea and so easy!!

Cooked chicken should be eaten in about 2 days, at absolute most about 5 so freezing again once cooked doesn't sound safe. The pre-cooked chicken sold in stores is flash cooked/frozen, I don’t think you can replicate this process at home.

Better idea.... toss a chicken breast per person on an indoor grill at dinner. Done in 10 minutes! Toss on an extra one and now you have chicken cooked to top a salad for the next day or 2. If its boxed frozen chicken, that is easiest (although higher in sodium) b/c no thawing required. If it’s fresh chicken that you froze in packs of 2, 4... or whatever size your household is then stick that on a plate in the fridge before you go to bed then onto the grill at dinner and again… chicken in 10 minutes!

It is perfectly safe to cook and then freeze chicken (and lots of other stuff as well) as long as you don't let it linger in the "unsafe" temperature zone.

You should buy the Mrs. Dash seasoning blends. They don't have any added salt. I poach chicken all of the time. I usually just do it with water, add some seasonings depending on what I'm making the chicken for. If you make a big batch, just add a touch of salt, pepper, maybe some garlic powder. Then when you go to make the chicken recipe later on, add different seasoning blends. I like Mrs. Dash Southwest Chipotle blend and Fiesta Blend for my mexican inspired dishes. Their Italian Medley for any italian dishes is yummy. They have a lemon pepper blend that is great if you are eating the chicken with just some vegetables, or in an stir fry.