Would this be poisoning my family?

bluestreet · February 2012

I cooked some chicken breasts with beans, corn, and seasoning in the slow cooker yesterday and had it cook for 6 hours. For various idiotic reasons, that chicken is still in the slow cooker this morning, having been on "warm" for the last 18 hours. Can I still use that chicken for enchilada filling today? Is the warm setting high enough to keep out badness? Or is it a petri dish of nasty?

TIA!

Sinafey · February 2012

Do you have a food thermometer? The danger zone is 40-140 degrees, so if it's above 140 I think you're safe as far as bacteria goes.

meg120510 · February 2012

I probably wouldn't take the risk. My crockpot instruction book says not to leave food on the warm setting for more more than four hours.

carlinlp · February 2012

I slow cook chicken and bone broth all the time for longer than 24 hours. The key is the temp though, I rarely do it on warm setting. I agree, I'd temp it to see.

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