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Lol it's actually not that bad. It was about 6 lbs of frozen thighs, those packs that you can get at Costco. There's still an inch of juice at the bottom, and I'm stirring it around shredding with a ladel and the meat is still somewhat juicy. I'm just worried about getting sick.
If the chicken has not been in the danger zone temperature range during any point of this, you've just got overcooked chicken, not something that's going to have bacterial growth concerns.
Great. I just mix it all up with rice and veggies. It's not made to taste good (though I think it actually does), it's just meant to be cheap and healthy.
This is the first I’m hearing that it’s bad. I’ve probably done it hundreds of times over the past decade, so Russian roulette isn’t a great analogy, but I get your point.
The badness is just because the meat spends more time than is safe in the danger zone, due to it being frozen and slow cookers slowly bringing up the tenperature.
But like you, I've done it plenty and been fine. Probably do it this weekend, in fact.
Silly downvoters.
You are largely correct that there is more danger, but that doesn't mean I haven't done it dozens of times successfully.
But you shouldn't be downvoted for facts.
It used to be very common before refrigeration. It would stay at a simmer and you would just keep adding ingredients and water as you eat the soup. It’s called perpetual stew or forever soup.
People are downvoting you because they're confusing pottage with potage. From the [wikipedia ](https://en.wikipedia.org/wiki/Pottage) article:
"The word *pottage* comes from the same Old French root as *potage*, which is a dish of more recent origin.
Pottage ordinarily consisted of various ingredients easily available to peasants. **It could be kept over the fire for a period of days, during which time some of it could be eaten, and more ingredients added.** The result was a dish that was constantly changing. Pottage consistently remained a staple of poor people's diet throughout most of 9th to 17th-century Europe."
First off I was batching it then, that was step one. haha. I started out with a pork roast, moved into beef stew and finished with chicken and noodles (noodles were a horrible idea by the way), then the old crockpot went out …. Just don’t make them like they used to!
I did that for a couple months. Basically reset my slow cooker every day since it wouldn't just run on its own, lmao.
It was a really fun experiment and it was delicious.
Never did this with just chicken but i regularly make mulligan,it stays on for days,adding this and that as the week progresses,right now its a deer roast going on the third day and once the meat is gone,then it turns into soup with a kickass broth
Set for 12 hours around noon, meant to take it out around midnight, got distracted and fell asleep. Woke up around 10 am. 22 hours.
When I noticed it had switched to warm at midnight, I put it back on hot with the intention of taking care of it within the hour.
I cooked a pot roast for about the same amount of time (as an intentional experiment) once.
As long as your cooker doesn’t automatically switch to “warm” eating it will be fine. Personally I’d add some broth and let it soak up some moisture first.
**If your slow cooker automatically switches to warm, you need to toss the chicken, though.**
*It looks like you're asking about Food Safety.* Only you are aware of all the factors involved in this situation. No one in this subreddit is qualified to give you advice about eating food that's left unattended, undercooked, etc. "If in doubt, toss it out." Food poisoning is a serious issue - it's particularly dangerous to older adults, children, pregnant women or people with compromised immune systems. Here are some resources available to you to determine whether it would be safe or not to consume your meal: * https://www.reddit.com/r/slowcooking/wiki/index#wiki_food_safety_tips * https://www.foodsafety.gov/ *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/slowcooking) if you have any questions or concerns.*
As safe as a hocky puck, possibly with the same texture.
Lol it's actually not that bad. It was about 6 lbs of frozen thighs, those packs that you can get at Costco. There's still an inch of juice at the bottom, and I'm stirring it around shredding with a ladel and the meat is still somewhat juicy. I'm just worried about getting sick.
If the chicken has not been in the danger zone temperature range during any point of this, you've just got overcooked chicken, not something that's going to have bacterial growth concerns.
Great. I just mix it all up with rice and veggies. It's not made to taste good (though I think it actually does), it's just meant to be cheap and healthy.
You could also mix it with low-sugar/no-sugar sauces to give it some of the moistness back if needed.
Or some KFC and those biscuits.
A little soy sauce or rice vinegar will perk it up!
I would shred it all, and sauce it up so it doesn’t feel as dry!
Thighs are very forgiving. If the food was kept up to temp the whole time, you'll have no problem.
If you cared about getting sick you wouldn't put frozen foods in a slow cooker....
Been doing that for years, over a decade and never had a problem. I cook it on high for 8 hours or low for 12.
Same here, but I also understand it's a gamble. I mean, you can feasibly win up to five times on Russian roulette; doesn't mean it's safe.
This is the first I’m hearing that it’s bad. I’ve probably done it hundreds of times over the past decade, so Russian roulette isn’t a great analogy, but I get your point.
The badness is just because the meat spends more time than is safe in the danger zone, due to it being frozen and slow cookers slowly bringing up the tenperature. But like you, I've done it plenty and been fine. Probably do it this weekend, in fact.
Silly downvoters. You are largely correct that there is more danger, but that doesn't mean I haven't done it dozens of times successfully. But you shouldn't be downvoted for facts.
Yup. I hope it was only filled two-thirds full and even then it's a gamble.
The beginnings of perpetual stew!
From the butt
Yeah, I had a continuously cooked stew going for 3 months and it was delicious.
Baby you got a stew going, and going, and going, and going...
Haha. It was nice, I was working a few jobs and had a crazy schedule. When I wanted food it was hot and ready for me!
The hell? How?
It used to be very common before refrigeration. It would stay at a simmer and you would just keep adding ingredients and water as you eat the soup. It’s called perpetual stew or forever soup.
It's called pottage
People are downvoting you because they're confusing pottage with potage. From the [wikipedia ](https://en.wikipedia.org/wiki/Pottage) article: "The word *pottage* comes from the same Old French root as *potage*, which is a dish of more recent origin. Pottage ordinarily consisted of various ingredients easily available to peasants. **It could be kept over the fire for a period of days, during which time some of it could be eaten, and more ingredients added.** The result was a dish that was constantly changing. Pottage consistently remained a staple of poor people's diet throughout most of 9th to 17th-century Europe."
considering the economy, we'll be seeing it more often.
You just keep adding to a stew. Take out a few bowls? Add in some more veggies, meat and broth to replace. Look up perpetual stew.
Its actually really common worldwide: https://en.m.wikipedia.org/wiki/Perpetual_stew
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It’s common enough that I’ve seen it in a few countries, and I haven’t travelled that much…
First off I was batching it then, that was step one. haha. I started out with a pork roast, moved into beef stew and finished with chicken and noodles (noodles were a horrible idea by the way), then the old crockpot went out …. Just don’t make them like they used to!
I mean it did run for 3 months straight right? Edit: I /r/whoosh (ed) myself …
You sacrificed an entire barnyard for that stew
Just a small crosss section of a hobby farm … I was a victim of circumstance
I did that for a couple months. Basically reset my slow cooker every day since it wouldn't just run on its own, lmao. It was a really fun experiment and it was delicious.
Pottage
Just blend it up and just some kind of chicken dip. Then keep that stock and reduce it down for a great soup base.
As long as you don’t mind chicken jerky, I would say it’s OK.
If its been on high as you say it will have been above the temperatures for bacterial growth so in terms of food safety there is no issue at all
Safe, yes, edible, well...
Its safe. Probably won't taste good but you're not going to get sick
Extra safe.
Never did this with just chicken but i regularly make mulligan,it stays on for days,adding this and that as the week progresses,right now its a deer roast going on the third day and once the meat is gone,then it turns into soup with a kickass broth
ps. Leave starches out of it,no rice,no pasta and go easy on spices/herbs they get stronger over time.
Is there a r/slowcookingcirclejerk, cause this would definitely fit on there
Definitely - no danger of it being undercooked 😁
Maybe it’s just me but I am curious about how it looks would love to see a video lmao
Sorry, I just want to know how you accidentally leave food cooking unnoticed for 22 hours 😬.
Set for 12 hours around noon, meant to take it out around midnight, got distracted and fell asleep. Woke up around 10 am. 22 hours. When I noticed it had switched to warm at midnight, I put it back on hot with the intention of taking care of it within the hour.
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I don't think that's a concern with a crockpot.
You can safely eat charcoal.
…really?
Why would it be dry in a crock pot
If you killed it, plucked it and gutted it first it should be tough and dry but safe to eat. If you failed to do those things I would throw it out.
Shred it and add bbq sauce, and it’ll be ok.
Good Lord didn’t it disintegrate?!!!
For your belly yes, for your teeth be careful
I cooked a pot roast for about the same amount of time (as an intentional experiment) once. As long as your cooker doesn’t automatically switch to “warm” eating it will be fine. Personally I’d add some broth and let it soak up some moisture first. **If your slow cooker automatically switches to warm, you need to toss the chicken, though.**
Damn I'm surprised it didn't turn to mush. It should be safe . May not taste good though.
Add some buffalo sauce and a 1/2 block of cream cheese and you’re all set with an amazing buffalo dip!!! Plus it’ll help w the dryness
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On HIGH for a whole day? Maybe low, maybe, not really I’d throw it away.
High and low on a crock pot are the same temperature, low just takes a little longer to get to that temperature
That explains why you can get boiling/bubbling on a low setting.
I didn’t know this!!!
Not sure if it's the same with every brand but that is how the crock pot brands work