Raw chicken in slow cooker for 2.5 hours

[Evanna13]

This morning I put carrots and onions in my slow cooker. I put in 100ml of boiling water and put the whole chicken on top. Then I got distracted. I noticed 2.5 hours later that the slow cooker was in keep warm and did not have the lid on. Is it safe to cook on high now?

I would. But then i put chicken breast into warm water to defrost. I haven't died yet and have only had salmonella on holiday!

Does it look and smell normal? I'd just stick it on as normal now and imagine everything would be fine.

Thanks it looks and smells ok. Cooking away... fingers crossed

No! I wouldn't risk it. Food poisoning isn't just caused by being infected by bacteria, it can also be caused by the toxins produced by the bacteria eg www.cdc.gov/foodsafety/diseases/staphylococcal.html
Cooking will kill any bacteria but the problem is it's been sitting in a nice warm bath perfect for incubating the bacteria - they will be killed by cooking but the toxins they produced will still be there.

Did you survive?