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Old 10-17-2009, 07:14 PM   #1
nelson84
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Crock pot, precook chicken or throw raw chicken in?

I don't think the temperature in a crock pot is high enough to kill andy bacteria to throw raw chicken or frozen chicken in a crock pot. Has anyone gotten sick from raw chicken in a crock pot? Or is it ok to cook this way with the raw chicken?
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Old 10-17-2009, 07:17 PM   #2
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I cook chicken in my slow cooker all the time (either whole or pieces). We've never gotten sick from it. It actually turns out very well with the meat just falling off the bones.
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Old 10-17-2009, 08:43 PM   #3
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I always put raw/frozen chicken in the slow cooker. I purposefully look for slow cooker recipes that all I have to do is dump everything in. Why cook a meal twice is how I feel. We have never gotten sick.
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Old 10-17-2009, 09:08 PM   #4
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It's perfectly safe to cook chicken in a crock pot, either whole or pieces bone in or boneless. They do say to never put frozen meats of any kind in, but I know many people who say they do; I don't though as I don't want to take that chance.
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Old 10-18-2009, 09:39 AM   #5
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I thought it had to get to a certain tempature, crockpots are not that hot.
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Old 10-18-2009, 10:15 AM   #6
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I always cook a whole fryer in the crock pot, actually doing one today. I like to start it on high for about an hour, then turn it down. never got sick from it and has a wonderful taste. and I agree, no deboning it cause it falls apart.
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Old 10-18-2009, 01:03 PM   #7
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Quote:
Originally Posted by nelson84 View Post
I thought it had to get to a certain tempature, crockpots are not that hot.
Crockpots cook VERY hot. It just cooks things slowly.
My chicken tortilla soup is *bubbling* away in mine now.
I have cooked frozen chicken breasts hundreds of times in my crockpot without any problems at all.
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Old 10-18-2009, 01:45 PM   #8
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It's all about internal temperature of the food, not the temp of the cooking vessel. It's low & slow just like a dutch oven in your regular oven.
Crock pots can get very hot and many of the new ones have more temperature settings than high and low.
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Old 10-19-2009, 03:08 AM   #9
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I always cook mine on high for most of the cooking time and never had a problem. As long as chicken is cooked through OK (white all through, no pink bits) you shouldn't have a problem. The only stuff I precook is mince (browned just to get the fat off - I don't pre-cook meatballs) and sausages - browned for cosmetic reasons as I think otherwise they look a bit rude
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Old 10-23-2009, 12:07 PM   #10
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Did one yesterday. The old mix uncooked rice with cream soups and water, throw on frozen chicken. Added a bit of soup on top, sprinkled some onion soup mix. Added some water and threw it on high. Delicious 5 hrs later.
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