It is not safe to leave raw chicken in a slow cooker overnight or for an extended period. Leaving raw chicken at room temperature for an extended time can promote the growth of harmful bacteria, such as Salmonella and Campylobacter, which can cause foodborne illnesses.
The general rule of thumb for food safety is the "2-hour rule." Per this rule, perishable foods, including raw chicken, should not be left at room temperature for more than 2 hours. This timeframe reduces the risk of bacterial growth to a safe level.
To use a slow cooker safely, follow these guidelines:
Preparation: When using a slow cooker to cook raw chicken, always start by cooking it promptly after preparation. Do not leave raw chicken sitting out at room temperature.
Timing: Cook the chicken for the recommended cooking time as per your recipe. Slow cookers are designed to cook food at low temperatures over several hours, so following the recommended cooking time will ensure that the chicken reaches a safe internal temperature to kill any harmful bacteria.
Temperature: Ensure that the slow cooker reaches a safe internal temperature. The chicken should reach a minimum internal temperature of 165°F (74°C) to be considered safe to eat.
Refrigeration: Once the cooking time is up, promptly transfer any leftovers or uneaten chicken to the refrigerator. Refrigerate cooked chicken within 2 hours after cooking to prevent bacterial growth.
If you need to have a slow cooker meal ready for the morning, you can do some preparation the night before, such as chopping vegetables and seasoning the chicken, and store everything in the refrigerator. In the morning, simply place the prepped ingredients in the slow cooker and start the cooking process.
Always prioritize food safety to avoid any risks of foodborne illnesses. When in doubt, it's best to follow established food safety guidelines and practices.