Should I toss this or make it tomorrow?

[minnie1928]

About 5 hours ago I put 3 chicken breasts in my crock pot, covered by taco seasoning, cold (refrigerated) salsa and cheddar cheese soup. Long story short...my crock pot didn't turn on because the outlet was "flipped" and wasn't working. So, the chicken is cool (I stuck my finger in it to see)...not cold, not warm. Should I toss it or make it tomorrow?

BTW-this recipe is fabulous...when the crockpot works

 

[sksjasams]

Since this is the budget board you may get a different opinion, but I would not chance it. Crockpots are very slow to get food to a safe temperature, and that's when you are starting with safe chciken. Your chicken is iffy. I would sacrifice the 3 chicken breasts for piece of mind, and use a different outlet next time for the crockpot.

The recipe does sound great - I will give it a try

 

[punkin]

If it didn't have cheese soup, I would risk it, but cheese is the perfect medium for salmonella (off the chicken breasts) to breed. Five hours is a long breeding time. I wouldn't chance it.


BTW, ending up in the Emergency Room with salmonella is not budget friendly.

 

[MamaJessie]

Tis cheaper to throw out chicken than to pay a co-pay at the dr's for food poisoning .

 

[klam_chowder]

I agree to toss it - sorry! My rule of thumb is 2 hours and so far I've not sent anyone to the er with my cooking

cheers,

 

[dbogen]

I think I would toss it, because if it was me and someone got sick because of the chicken I would feel awful.

And on a selfish note, do you make this with boneless breasts, or bone in? Also, how (what) do you serve it with?

Thanks

 

[weluvdizne]

I've taken classes to be licensed by the state to be a certified safe food handler and they say that the food is unsafe at 4 hours total time being outside of the safe temperature zones of below 41degrees or above 140degrees. So, add up the entire time the food was between 41 and 140 degrees and if that's more than 4 hours, there is too much bacteria in the food for safe consumption. This 4 hours is a compilation of time including any time the store had it out of refrigeration during prep for sale, you in your cart, at the checkout, on your way home until you refrigerated it, prep time and whatever cooking time it took to get it to the safe temperature of 140 degrees.

I know, more info than you cared to know, but just thought I'd share so everybody has a basis to make their decisions. As always, when in doubt, throw it out!

Thanks for the recipe, though. It sounds great and easy.

 

[Debbie Jean]

I live by the adage "when in doubt, throw it out"

As someone said, it's cheaper to replace the ingredients than to pay the doctor for food poisoning... not to mention less painful! I mean, how would you feel if your family got sick from eating it????