Step 1

Fill a large container or pot with water. Attach the sous vide precision cooker and set the temperature to 149°F (65°C). If you’d like to try other temperatures, see the temperature guide in the post.

Step 2

Place frozen chicken breasts to a zip-top bag in a single layer. (If they’re stuck on top of each other, you’ll need to separate them first.)

Step 3

Season with optional spices if using any.

Step 4

Seal the bag using the “water displacement” technique: seal all but one corner of the bag, and slowly place it in cold water. Make sure everything below the zip-line is covered by water. Then seal the rest of the bag. (You can use a vacuum sealer if you have one).

Step 5

Place the bag in the water bath and cook for 1.5 hours. (Make sure the meat is fully submerged while the seams of the bag are above water.)

Step 6

When the timer goes off, remove the chicken from the bag. They’re ready for salads, sandwiches, tacos, etc.

Step 7

Save the juices for soup.