An ideal liquid secondary refrigerant should have a low freezing point and high safety. In this study, nine types of direct immersion liquid secondary refrigerants were designed and prepared using deep eutectic solvents as modifiers, and their characteristics and effects on the quality of chicken breast meat during storage then investigated. Results showed that BeGlyNS, a secondary refrigerant modified by betaine and glycerol, exhibited a high heat transfer performance, low freezing point, and low viscosity, making it the optimal refrigerant. Compared with water as a secondary refrigerant, BeGlyNS significantly shortened the cooling time of chicken breast meat. The shelf life of fresh chicken breast meat treated with BeGlyNS was extended by 1~2 days. After five days of storage, water loss in the BeGlyNS groups was lower than that of the control group. The decrease in inosine monophosphate content measured in chicken breast meat from the BeGlyNS-I and BeGlyNS-II groups was 10.77% and 12.30% lower than that of the control group, respectively. Additionally, the increase in hypoxanthine content measured in the BeGlyNS-I and BeGlyNS-II groups was 49.22% and 71.06% lower than that of the control group, respectively. This study provides a theoretical basis for the application of direct immersion cooling and preservation technology for fresh chicken meat.