Slow cooker chicken

[weedoll]

I regularly cook a whole chicken in the slow cooker and tend to leave it all day. It is sometimes still pinkish in places but I'm confident that it is cooked. My problem is that I slow cooked a chicken yesterday on low for only 4 hours. I was tired and it was late so I didn't process the time until this morning and again it's a tad pink but now I don't have the confidence that it's cooked. Any thoughts?

Re-cook for the "proper" length of time? I work on the basis that if something is properly re-cooked (rather than just warmed through) it will be fine.

We are all still alive!

Thanks seabright I used it for a chicken and broccoli bake today and cooked it for an hour just to be sure!

Some bits of chicken are pink - pink/beige is ok but bloody is not.