Ah, the slow cooker – a lifesaver on busy weeknights! But what if you forgot to thaw the chicken? Can you just toss it in frozen? The answer is… complicated.
While it *can* be done, food safety experts generally advise *against* cooking frozen chicken in a slow cooker. The problem is that it takes too long for the chicken to reach a safe internal temperature, leaving it lingering in the 'danger zone' where bacteria thrive. This significantly increases the risk of foodborne illness.
If you're in a bind, your best bet is to thaw the chicken quickly using the cold-water method or the microwave. However, if you *must* use frozen chicken in your slow cooker, ensure it's cooked to an internal temperature of 165°F (74°C) and be prepared for it to take significantly longer. Always use a meat thermometer to verify the temperature. Consider cutting the frozen chicken into smaller pieces to speed up the cooking process. Prioritize safety and deliciousness!
