is it safe to cook a whole chicken on low in a crockpot,it seems too low doesn't this risk food poisoning?

Question

I just bought a crock pot/slow cooker,and ive never had one before so don't mind my dumb question but I am worried about leaving a whole chicken in there for 10 hours at such a low heat.I have checked it during the last few hours and it seems warm,and not hot at all,won't bacteria grow in this situation?Is it okay to lift the lid during the cooking proccess?

Answer 1

I have done it before, and it was wonderful.

Of course, you have to remove all the bones, because the crock pot cooks it so tender it falls apart.

But, once you have removed all the bones & skin... then you can just add noodles and it's delicious.

It doesn't hurt to lift the lid.

Answer 2

Depends on your crockpot. The newer crockpots cook hotter than the older crockpots. Also some of the newer crockpots have both heaters around the edge and bottom. Best thing is to find out what temperature your crockpot is cooking at.

Don't cook chicken from frozen, it takes too long in the dangerzone.

NO, dont lift the lid. Every time you do you decrease the temperature and increase the cooking time at least 15 minutes. They have clear lids for a reason.

I cook small chickens and cornish gamehens in my Rival Smart Pot at least once a week. Wash it, pat it dry, throw some rotissorie seasoning on it, and put it on top of foil balls in my pot for 8hrs on low. By the time I get home it is cooked and falling apart. I have even had the bones give way earlier and found it laying on the bottom because the bone structure collapsed and the foil was inside the chicken.

My smart pot is hot enough that it isnt in the danger zone long enough. However my old rival crockpot I got from my mother doesnt get hot enough fast enough. Need to check your pot and find out how hot it is really getting. Every pot is different, even the same pot from different years have been known to be different due to slight tweeking in the design.

Answer 3

I always cook my chicken in a crock pot. It gets a lot more tender than in the oven. And I put it in in the morning before I head to work and it's done when I get home! That's the only way I'll cook it and we haven't gotten sick yet! Crock pots are misleading, they actually cook at a pretty high temperature and even though it's on "low" it might not be that low of a temperature.

Answer 4

I do whole chickens in my slow cooker about 2 times a month. I always use a meat thermometer and make sure that the chicken has reached the proper temperature before I take the chicken out. As long as you get it to the proper temperature, it is fine, because once it hits above 140, any bacteria will have been killed by heat.

Answer 5

LOL!!!!!!!! OMG,,,,,,Why on earth did you let this chicken cross the road ? LOL!!!!!! I hope you enjoy your Crock Pot Cooked Chicken as much as I have reading these Answers . The major trick is to not lift the lid very often . We have had the best Chicken and Noodles ever . The Chicken was so hot and yummy that the meat just fell off the bones . Enjoy!!!!!!!

Answer 6

Bless your heart.... It is a good question, remember, only thing dumb is NOT asking, then you can have a mess on your hands, YAY...

Chicken in the clow cooker is fine, BUT, it takes about 6 hours at low heat, you have to make sure that the chicken is at 165 degrees to cook and kill the bacterias. I would suggest a med heat for 2 hours then reduce to low for 4. A good idea is to take an olice and place it in with it, once the olive falls apart, wa la, done.

Good luck and enjoy,

Bubba

Answer 7

Poultry is a very risky item to trust to a crock pot. The risks of poisoning are much higher with chicken as you know. I would recommend par boiling the meat and then placing in the crock pot if you want to leave it in the crock pot over a long period of time. This would reduce the risk considerably of poisoning.

Answer 8

YES. The trick is to cook it on high for an hour or so till the crock pot is HOT. Then turn it to low. Turn it over after 5 hours[if you are there].
When in doubt check the 'WHAT IFs' suggestions in the book that came with the pot.

Answer 9

As on any perishable meat, fish or poultry, bacteria can be found on raw or undercooked chicken. They multiply rapidly at temperatures between 40 °F and 140 °F (out of refrigeration and before thorough cooking occurs). I don't trust slow cookers for cooking chicken. Cooking chicken can be a tricking thing because salmonella is so dangerous.

Answer 10

I have cooked a whole chicken, cook for eight hours but the problem I found was that it's hard to get out of the crockpot because it falls apart and no crispy skin!! The chicked will be fine it cooks it at a consistant heat Don't worry it will be fine!!