When cooking chicken sous vide from frozen, it is important to adjust the cooking time to ensure that the chicken is cooked to a safe temperature throughout. As a general rule of thumb, you should add an additional hour to the cooking time recommended for thawed chicken.

The recommended temperature and time for sous vide chicken is 145°F (63°C) for at least 1 hour, but if the chicken is frozen, you should cook it for at least 2 hours at this temperature. However, the exact cooking time will depend on the thickness of the chicken, so it's important to use a meat thermometer to check that the internal temperature has reached at least 165°F (74°C) before serving.

It's also important to note that sous vide cooking times and temperatures can vary depending on personal preference and the desired level of doneness, so it's always best to refer to a trusted recipe or cooking guide for specific recommendations.
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