Since some food experts think size matters, we also asked if it’s true that cooking with smaller pieces of frozen chicken decreases the likelihood of food spending too much time in the so-called danger zone. TODAY asked the USDA Meat and Poultry’s public hotline about the frequency of this happening and a spokesperson said it was not something they currently keep records of or receive reports on from consumers. According to the USDA, these toxins, not the bacteria that produce them, cause food-borne illnesses. While the bacteria will most likely be killed when the chicken reaches its required temperature, the toxins that grow may be heat resistant. Pamela Ellgen, author of "The Healthy Slow Cooker Cookbook," cites salmonella and Staphylococcus aureus as common culprits and says they can even contaminate other foods cooked alongside the chicken in the slow cooker. While frozen chicken can easily reach this temperature in any slow cooker, a problem arises if that poultry spends too much time thawing out in what the USDA calls the "danger zone." The danger zone is defined as the temperature range between 40 and 140 degrees, where bacteria grows most rapidly.
#Crock pot instructions manual manual
The instruction manual for Crock-Pot's 3.5-quart slow cooker not only advises increasing the cooking time when using frozen chicken, but also recommends adding 1 cup of warm liquid to "act as a cushion to prevent sudden temperature changes." What about other countertop cooking devices? "We recommend that you refer to your product’s instruction manual as well for specific instructions and guidance," the company representative told TODAY. The company also recommends using a meat thermometer to ensure that the internal temperature of the chicken is "well above" 165 degrees before consumption. When asked about using frozen chicken in slow cookers, a representative for Crock-Pot told TODAY Food via email, "You can cook frozen meat in any Crock-Pot brand product, but suggested cook time may need to be increased." Not all of our favorite slow cookers come with consistent warning labels. According to the slow cooker and food safety guidelines from the USDA’s Food Safety and Inspection Service, it's imperative to "always thaw meat or poultry before putting it into a slow cooker." If this is news to you, you’re not alone.
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