There is a debate on whether you should or should not put frozen meat in the slow cooker. Many say that it could cause food poisoning because the meat won’t get out of the “danger zone” quick enough. If you are like me, you like to do as few steps as possible when cooking. I always throw frozen meat in my slow cooker. If you are a risk taker that’s not in a high risk group (elderly, prego, children) you’ll probably be okay (disclaimer: I’m not responsible for any sickness you get by eating meat that was put in the crockpot frozen solid).
- When cooking frozen meat I always try to cook it on HIGH for at least the first hour and then I turn it to LOW. This helps the meat’s temperature raise a little quicker than just the LOW setting.
- I also warm any liquid that I’m adding to the crockpot.
- Keep in mind that the food will have more liquid when using frozen meat (maybe because of melting ice crystals?)
Why the hell would you people defrost something on HIGH and than cook it on LOW
Tough meat much?
Just put it on high or low and add time for the defrosting process to take place
Marcia Calabro says
As with everything else, the paranoid hype because maybe 1 person got sick, is generating panic…
I've always put the meat in frozen, too. So far, so good!
Our Family says
I always throw my meat in frozen…chicken breasts, thighs, meatballs, roasts. I cook it on high for a couple of hours, and then turn it down to low. Never had a problem!