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!