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Old 09-09-2015, 05:01 PM   #1
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Did I contaminate my chicken??

I wanted to make shredded chicken in the slow cooker. I put 6 raw frozen chicken breasts in my crockpot. I usually add water in the beginning to ensure the chicken stays juicy. I had just gotten done boiling water for tea and added two cups of boiling water over the frozen chicken without thinking.

Is the chicken now contaminated because I added boiled water over it? I read this can cause the outside to heat up before the inside and cause bacteria to multiply.

It's now been fully cooked on low for 8 hours, but I'm worried that I might get sick eating it.

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Old 09-09-2015, 05:06 PM   #2
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Did I contaminate my chicken??

I don't think so, you should be fine. The chicken was already cooked after 8 hours in the CP, and the boiled water was, well, boiled.

BTW, welcome to DC!
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Old 09-09-2015, 05:08 PM   #3
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It was raw frozen chicken. I edited my first post for clarity.

Thanks for the warm welcome!!! :)
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Old 09-09-2015, 05:28 PM   #4
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If there was any dangerous bacteria on the chicken, the boiling water would have killed them all instantly. The slow cooker with be heating up and would continue to cook the chicken through. I see absolutely no issues with what you did.
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Old 09-09-2015, 05:51 PM   #5
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Thanks so much for your advice! I'm happy to know I can eat my chicken without worry!
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Old 09-09-2015, 06:04 PM   #6
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Not to worry. Your chicken is germ free.

Welcome to DC. As you can see We do have an answer for a problem. And if not right at hand, then we find out for you. Lots of fun here, so please stick around.
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Old 09-09-2015, 07:56 PM   #7
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Did you know that you don't have to add any liquid when you use the slow cooker? The fat and water content (especially if the meat is placed in the slow cooker frozen) will make enough liquid. Slow cooking without liquid is the only way I use it for meat. It comes out really flavorful and tender.

But if you really feel the need to add liquid, no more than half a cup to cover the bottom. You will be surprised when it is done, lots of liquid.

Of course, this doesn't apply when making soup.
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Old 09-10-2015, 09:06 AM   #8
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Question

My mom and grandma (and me) always thawed chicken out by leaving it on the counter for several hours. Years later, I read something similar where this can be bad and cause bacteria, so I got nervous and stopped doing it for some time. Didn't take long before I was back to doing the same thing and I still do the same thing even today. None of us has ever gotten sick that I know of.


Is the bacteria thing an old wives' tale, or is there some truth to it?
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Old 09-10-2015, 10:19 AM   #9
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Quote:
Originally Posted by iamcliff View Post
...Is the bacteria thing an old wives' tale, or is there some truth to it?

The 'bacteria thing' is definitely real. Cooking will usually kill off the bacteria in residence so you do get sick or die.
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Old 09-10-2015, 11:02 AM   #10
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Quote:
Originally Posted by iamcliff View Post
My mom and grandma (and me) always thawed chicken out by leaving it on the counter for several hours. Years later, I read something similar where this can be bad and cause bacteria, so I got nervous and stopped doing it for some time. Didn't take long before I was back to doing the same thing and I still do the same thing even today. None of us has ever gotten sick that I know of.


Is the bacteria thing an old wives' tale, or is there some truth to it?
Next time soak you frozen meat in cold water to hurry up the thawing process. Change the water two or three times. And as Andy stated, "Yes, the bacteria is very real."

But don't fret. We all screw up at sometime. But we have DC to let us know what is right.
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