Post # 1
I just stuck three frozen chicken breasts on low in the crockpot before leaving for work. I also added broth and cream of chicken soup for a chicken and dumplings recipe.
On the train during my commute to work I just read that you should not cook frozen chicken on low in a crockpot! Have you heard of this?
Should I just scrape the whole thing when I get home from work and not risk it? Ugh so much for trying to get ahead on dinner!
Post # 3
I have cooked frozen chicken breasts before, numerous times. Just cook them for extra time.
Post # 4
- Wedding: November 2013 - St. Augustine Beach, FL
@LittleSassLotsofClass: If it cooks up to temp it should kill the bacteria and you should be fine. Measure the temp of the chicken when you get home.
Post # 6
@LittleSassLotsofClass: I cook frozen meat in the crockpot all the time – just make sure it’s reached the safe cooked temperature and you’ll be fine!
Post # 7
@LittleSassLotsofClass: they don’t reccommend using frozen chicken, but I have…. i’m alive.
Post # 8
I do. I just make sure it’s in there for at least 6 hours.
Post # 9
It’s fine! I do it all the time.
Post # 10
I do it all the time. In fact I do it on purpose because my old crockpot doesn’t have a timer so stuff sits there and cooks for 10+ hours. Even on low that shiz is HOT when I get home from work.
Post # 11
Thank you for the reassurance everyone!
The website I was reading said the USDA doesn’t recommend it because it can stay within the “dangerous temperature” threshold too long in the process of thawing on the low setting.
I will be sure to check the temperature before eating, but I’m just worried about the bacteria growth that could happen while cooking.
Post # 12
This is really really unsanitary food handling. while you will probably be just fine, I personally wouldn’t eat it. You basically have 2 hours to move food from 45* F to 140*F, which is the temperature range where bacteria likes to grow. Your chicken will be between those temperatures for longer than 2 hours, plus you are giving the bacteria a nice moist environment in which to grow, and you’re giving them protein (in the chicken itself, plus whatever other sauce ingredients). It’s not a problem AT ALL to cook thawed chicken in the crock pot for 12+ hours becuase it is being moved through that “temperature danger zone” much faster. But frozen chicken will take a lot longer and it’s absolutely heaven for bacteria.
It’s not the final temperature you should worry about; its the length of time in that Temperature Danger Zone that is a problem. The crockpot does not get hot enough to kill any bacteria that may develop during that time (some foodbourne bacteria will not die until you heat past 500*F).
Post # 13
It’s fine, I do it ALL the time.
Post # 14
@Horseradish: Thanks for your input! That is exactLu what I was thinking. Once I read it, it made total sense. No idea why I hadn’t thought or heard aboutthaw probability of bacteria with that before.
Post # 15
When Staphylococcus bacteria get into warm food and multiply, they produce a toxin or poison that causes illness. The toxin is not detectable by taste or smell. While the bacteria itself can be killed by temperatures of 120 F, its toxin is heat resistant; therefore, it is important to keep the staph organism from growing.
Clostridium perfringens :Spores of some strains are so heat resistant that they survive boiling for four or more hours. Furthermore, cooking drives off oxygen, kills competitive organisms and heat-shocks the spores, all of which promote germination.
Foodbourne Staph and perfringens are particularly nasty and the best way to keep them from getting you sick is to not create an environment where the bacteria or spores can multiply.
Here’s a great article that I copied from : http://www.ext.colostate.edu/pubs/foodnut/09300.html
Post # 16
@Horseradish: The word toxin was used on WB and it was actually used correctly! That just made my day!
Do you know if you set it to high, does it get hot enough fast enough? I’ve never done frozen chicken because I worry about it too.