So I am making white bean chicken chili today and am wondering if I handled the chicken properly. I went from freezer to 1 hour defrosting on counter (vacuum sealed) to skillet until brown, into the slow cooker. I should have defrosted in the microwave or refrigerator but is this chicken unsafe to eat? Its been cooking on low for about 5 hours now.
Thanks for any advice. Love this sub!
Submitted January 12, 2015 at 02:15AM by windom_earle http://ift.tt/1B63ELO slowcooking
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