Can You Put Frozen Meat in a Slow-Cooker?
There’s nothing easier than throwing ingredients into your slow-cooker and coming home to a tasty meal. But what if you forgot to thaw the chicken?
Quickly thaw meat in a bowl of hot water or in the microwave before putting it in the slow-cooker. Harmful bacteria thrives at temperatures between 40 and 140 degrees Fahrenheit, and using frozen meat may cause food to remain at an unsafe temperature for too long.
Bottom line: Safely thaw meat before setting the slow-cooker—it’s not worth the risk!
More helpful slow-cooker tips and the best slow cookers on the market.
I do it all the time!
Me too, Lindy. As a matter of fact, I put some in this morning.
How hard is it to fact check a 100-word post? http://www.fsis.usda.gov/Fact_Sheets/Big_Thaw/
Yikes, don’t use HOT water!! Cold water is what you use to thaw frozen meat. If you click the link, you’ll see that even Real Simple says cold water. “resist the temptation to use hot or you’ll encourage the growth of bacteria, as well as“cook” the outside of the meat”. :)
I do it all the time as well.
What happens if you put frozen stew meat for example in the am in a cooker? I would try and break up the pieces, but still? IDK?