Oh hell. I was making a slow-cooker meal this morning - chicken thighs - and thought I'd got it on because the sides felt hot. Then checked later, and it was off at the wall! It had probably been sitting unheated for about 1 hour from the time I chucked everything in (I started off by sauteing veg and browning the chicken). I then whacked it on high... but will there be killer bugs in it? I guess I could just try some myself and do something else for the kids tonight as I'd hate to waste the 10 chicken thighs (was cooking in bulk to freeze), but obivously don't want to kill us all.
What do you think - too risky? Should I just throw it, or hope that the long/higher cook (though slow-cooker so not that 'high' temp) will have done for any bugs?