How to handle slow-cooker chicken safety

These steps assume

• The slow cooker is stable and used according to its manual.
• The lid stays closed for most of the cooking time.
• Times are guides; texture and a safe core temperature determine doneness.

What you need

• Fully thawed chicken
• Slow cooker
• Meat thermometer
• Clean tongs
• Soap for handwashing

Step by step

1. 1

   Thaw in the refrigerator, clean package juices and wash hands.

   • Equipment: Slow cooker, measuring cup and spoon.
   • Heat: No heat.
   • Time: 2–5 minutes.
   • Looks like: No ice or frozen core remains.
   • If it goes wrong: A large frozen joint heats too slowly.
   • Done when: No ice or frozen core remains.

2. 2

   Cook immediately with the lid closed; never start raw chicken on WARM.

   • Equipment: Slow cooker with lid and timer.
   • Heat: LOW or HIGH as directed.
   • Time: Follow the dish's cooking time.
   • Looks like: Chicken heats through without long pauses.
   • If it goes wrong: WARM is used for raw chicken.
   • Done when: Chicken heats through without long pauses.

3. 3

   Check at least 165°F / 74°C in the thickest part without touching bone.

   • Equipment: Spoon, tongs or thermometer as needed.
   • Heat: Off.
   • Time: 5–15 minutes.
   • Looks like: Several test points read at least 165°F / 74°C.
   • If it goes wrong: The probe touches bone and gives a false reading.
   • Done when: Several test points read at least 165°F / 74°C.

If it doesn't turn out as expected

• A large frozen joint heats too slowly.
• WARM is used for raw chicken.
• The probe touches bone and gives a false reading.

Food safety

Do not cook frozen large chicken joints or whole birds on LOW; thaw them first.