I put a 3 Ib bag of frozen chicken and 4 cups broth in a slow cooker, and I’m gonna cook it 6 hours on low, longer if needed depending on temperature. I opened it once to put the lemons and pepper in there.
Is this alright or is the raw chicken sitting there for too long? Anything that could cause illness?
by Altruistic-Carpet-43
24 Comments
Looks disgusting
I use raw chicken all the time and cook on low and never have gotten sick. I think you’ll be just fine
I wouldn’t cook it with whole lemon slices, the skin will make it bitter
I put frozen chicken breasts in my crock pot all the time, no worries.
So long as your chicken reaches 165°F, it should be safe to eat. That said, it’s typically recommended to cook from thawed rather than frozen. You’ll get more even cooking and more reliable overall cooking times. That’s also quite a bit of liquid, and the more volume in your slow cooker, the longer it takes to heat up. Definitely verify internal temp to be safe!
If it’s on it’s ok. I don’t think you’d want to delay the start for too long
If you have that latched down you should really cook with that unlatched. Those are really only for taking the crock pot with you somewhere to keep the lid on. It traps excess steam and will water down what you’re cooking.
Whole lemons are a bad idea. The bitter parts reduce to the point where they make the liquid taste bad. Not to mention the stuff that’s potentially im lemon skins. You’re better off using lemon juice.
I usually do give it a quick sear, light brown. But either way will do.
Never put frozen chicken in a crock pot! If it has to defrost, it will spend too long of a time at unsafe temperatures.
https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/slow-cookers-and-food-safety
I cooked my frozen chicken today, and it looked similar starting out and turned out fine after 4 hours. I just made sure each piece was at 165° and it turned out great!
As long as internal temp is at cooked then it’s fine
Safe? ….i suppose so. Legal? It shouldn’t be.
Seems like chicken is for the braves only in the US it’s quite funny.
It should be fine as long as you reach an internal temp of 165° to kill off any salmonella that may be in there.
Don’t latch it though
Get an instant read digital meat thermometer. 165 internal temp and you’re golden.
As long as you turn it on yeah.
It’s illegal
Why do so many people refuse to sear the meat quick before throwing it in
I heard to only use specific slow cookers if you’re cooking from frozen cause some don’t heat up high enough in time to prevent spoilage. but since those look like chicken tenderloins which are thinner you should be fine. I wouldn’t put large pieces of frozen meat in them for future reference like a roast or something similar.
Edit: I always cook on high no matter what. It’s a little faster with the exact same result. If still takes 6-7 hours for roasts vs 8 hours.
The chicken breasts are absolutely fine. The lemons I would juice and get out of there.
I do slow cook frozen chicken pieces, as long as they’re thawed enough to separate out. I give it a head start by heating the liquid, and start with the high setting. Once I can see bubbling through the lid, turn down to low.
Safe? Possibly. But that texture is gonna SUCK.