Hi Lisa, the cooking time doesn’t change when you double the recipe.

Yes you can. I think the cooking time for frozen chicken doesn’t change too much. If you use smaller chicken breast, 10 minutes should be enough. If using larger chicken breast (like I did in this recipe), set the timer for 12 minutes.

Can frozen chicken be used for this?

It’s pretty straightforward to use this recipe with a steamer. I would mix the sauce and the chicken pieces in a plate that can fit in your steamer. The plate should have some depth so it catches the from the chicken. Steam for up to 20 minutes (might need less time if chicken pieces are smaller), until the interval temperature reaches 165 degrees F (73 C). Try not to overlap the chicken too much, because it doesn’t cook evenly and will prolong cooking time.

How would you modify this recipe if we intend to steam skinless and boneless chicken thigh?

You can use this recipe with a crock pot. I think you might be able to cook it on the stove as well. I would rub the chicken with some salt and spray with oil. Sear in a hot pan for 5 to 7 minutes without moving to brown the chicken. Then pour in the sauce and cook for another 7 minutes or so over medium heat, until the thickest part reaches 165F. For the stove top method, the sauce might dry out in the process. I would pour in a bit water or chicken broth to thin it out if needed. If the chicken takes very long to cook and the surface start to char too much, you can also cover the pan and steam it for a few minutes. It helps the inside to cook through without burning the surface.

Hi Sienna, I’m afraid I don’t have a slow-cooker version right now. I’m adding it to my list and will try to get to it asap!