fourcatmom Posted July 16, 2013 Share Posted July 16, 2013 I put 3 chicken breasts in the crock pot at 10:30 this morning with some seasoning and chicken broth. I just checked on it to see if I could start shredding if for the enchiladas I was going to make with them. I then noticed that instead of putting it on low this morning that I had put in on the keep warm setting. It's not 4:45 and it's been sitting on the keep warm temp for about 6 hours. I am guessing it's to late to salvage this? I don't have a thermometer to check the temp right now but the crock-pot is warm but the chicken is not cooked either. :glare: Quote Link to comment Share on other sites More sharing options...
trulycrabby Posted July 16, 2013 Share Posted July 16, 2013 Oops, I'd just just finish cooking it and save for tomorrow night. Quote Link to comment Share on other sites More sharing options...
Pippen Posted July 16, 2013 Share Posted July 16, 2013 If it was on warm all day I'd pitch it. Quote Link to comment Share on other sites More sharing options...
Catwoman Posted July 17, 2013 Share Posted July 17, 2013 I'm sorry to have to say this, but I would throw it in the trash. Quote Link to comment Share on other sites More sharing options...
HomeschoolMamaOfTwo Posted July 17, 2013 Share Posted July 17, 2013 Toss it. Quote Link to comment Share on other sites More sharing options...
Tammyla Posted July 17, 2013 Share Posted July 17, 2013 What a disappointment! I'd toss them too, but I avoid food poisoning like the plague. Quote Link to comment Share on other sites More sharing options...
Ravin Posted July 17, 2013 Share Posted July 17, 2013 Do you have a meat thermometer? If it got it up to safe internal temp I'd keep. If not, toss. Quote Link to comment Share on other sites More sharing options...
Petrichor Posted July 17, 2013 Share Posted July 17, 2013 I'd probably toss it too. That type of warmth seems like it would be a perfect environment for bacteria to grow to harmful levels. And I'm not the type to follow all the meat safety rules by the book. I've been known to let thawed meat sit out for an hour or so before cooking (or realizing it has thawed). Quote Link to comment Share on other sites More sharing options...
fourcatmom Posted July 17, 2013 Author Share Posted July 17, 2013 Thanks. I am going to toss it. Too bad. I was really looking forward to enchiladas tonight. Quote Link to comment Share on other sites More sharing options...
Catwoman Posted July 17, 2013 Share Posted July 17, 2013 Thanks. I am going to toss it. Too bad. I was really looking forward to enchiladas tonight. I know how you feel -- hate it when I do stuff like that! Quote Link to comment Share on other sites More sharing options...
Mrs Mungo Posted July 17, 2013 Share Posted July 17, 2013 If it was on warm all day I'd pitch it. I agree, especially with ground beef or chicken. Quote Link to comment Share on other sites More sharing options...
sassenach Posted July 17, 2013 Share Posted July 17, 2013 Thanks. I am going to toss it. Too bad. I was really looking forward to enchiladas tonight. It's the right decision. Sorry! We've all been there. Quote Link to comment Share on other sites More sharing options...
fourcatmom Posted July 17, 2013 Author Share Posted July 17, 2013 Thanks again for the advice. Try again tomorrow :laugh: Quote Link to comment Share on other sites More sharing options...
jenn- Posted July 17, 2013 Share Posted July 17, 2013 If the chicken was cooked to not being pink inside, I would have served it. I once had a Crockpot that cooked so hot that I had to cook things on keep warm or they dried out. That doesn't sound like what happened here though. Quote Link to comment Share on other sites More sharing options...
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