slow cooker numpty

[lisbapalea]

Decided to make a chicken casserole in the slow cooker this morning so browned some veg and some boneless chicken thighs this morning, stuck them in the slow cooker, covered with herbs and stock and stuck it on high this morning before I went out.

Got home just now, puzzling why the house wasn't filled with the comforting smell of casserole, to realise the bloody slow cooker wasn't plugged in!

Have plugged it in now, but am I gong to give us all food poisoning having left partially cooked chicken in there for 7hrs? The plus side is our house is very old so has been cool all day - am I clutching at straws?

Am hoping that cooking it for a 6hrs or so on high will kill anything bad....?

Bump?

Bin it, sorry. I wouldn't risk it and I'm usually pretty laid back about that sort of thing.

I'd agree. By the way, cooking something on high isn't any different to cooking it on low - high just means the time it takes to get to the required temperature to cook it/kill bacteria is quicker than on low. But they both cook at the same temp.