Help!!! Is this chicken cooked???

[CatchMeOut]

I'm new to slow cooking! I put some chicken in wrapped in bacon and some condensed mushroom soup.

It's been on high for over 4 hours.

The chicken looks completely cooked in the middle but around the edges looks pink!

Is it likely the pink colour has transferred from the bacon or do I need to put it back in the slow cooker for longer?

Help!!! I've got a 2 year old crying for her dinner 😅

I can't upload a pic unfortunately. It's saying I've reached my limit for the day.

Chicken cooks outside in. I think you're right with the colour transfer from the bacon.

Cut the chicken open, if it is white in the middle, it is cooked.

I thought that but I was confused as to whether this is somehow different when using a slow cooker! I'm so clueless when it comes to cooking.

It'll be the bacon.

If you buy a £4 meat thermometer it will help alot.
You stick it in and it has a dial to show how hot it should be.

Catchme, I tend to chuck it all in, precut from tesco veg and meat... Cover in liquid and leave on all day.....
But if it is simmering, small bubbles, then it is usually OK.
But if you YouTube, they have a million how to cook recipes on there... Good luck on your new adventure.

What temperature is “high”? & how much chicken? even a 2.5kg whole chicken would be well and truly cooked after 4 hours at more than 180degrees

Do juices run clear? Is it falling off bone?

I should have said, it's just chicken breasts.

O ignore me sorry - slow cooker - as you said!
Then if it’s white in the middle with clear juices, it’s fine.

If it's just chicken breasts they should be fine. I give a small chicken 6 hours with the first hour on high so yours should be fine.

It will be fine. It's the bacon.

Chicken breasts at 4 hours on high (won't be 180C but I'm not sure what temp it does get to) will definitely be cooked. And you get pinkness in the middle when things are raw, not the outside :)

I find this with chicken that's coated or wrapped in something, the outer edge stays a shade of pink

It's the bacon, it always does that. But do buy yourself a meat thermometer, they're cheap and very reassuring : )