Pre-chilling leads to a temperature decline of the pre-rigor muscle of poultry carcasses, and a reduction of the initial bacterial load may occur. Both ultrasound (US) and slightly acidic electrolyzed water (SAEW) have been used alone in the meat industry for the manufacture of emulsions, pasteurization, and prevention of bacteria growth. However, the impact of the combination of these technologies during the pre-chilling of chicken carcasses has not been evaluated. In this study, breast chicken cylinders (CBCs) were pre-chilled for 10 min at 10 °C using SAEW and different US frequencies (25 and 130 kHz). The microbiological characteristics, lipid and protein oxidation, shear force, and anaerobic glycolysis were evaluated. The US + SAEW combination led to an effective reduction (P < 0.05) of enterobacteria, mesophilic bacteria, lactic acid bacteria, and psychrotrophic bacteria, while the lipid and protein oxidation, shear force, anaerobic glycolysis, and muscle structure were not affected (P > 0.05). Therefore, the combination of these technologies may be promising in the pre-chilling stage of chicken carcasses.