Twotulips12
Mixing cooking temperatures – bad idea?
I have a garlic Parmesan chicken thigh recipe that called for cooking on high for 4 hours or low for 8. Due to having a tricky six week old and a 2.5 yo, I made the recipe when I had a moment of free time, however it falls right between these windows – so too short for low but too long for high. I was thinking I could mix the cooking temps to have dinner ready around when I want it to be…is that ok? Will it be ok to cook on high for 4 hours and then just set it to low for the next 2 hours or so? Chicken is bone in, skin on. Thanks for the input! Recipe linked below
https://www.delish.com/cooking/recipe-ideas/recipes/a46066/slow-cooker-garlic-parmesan-chicken-recipe/
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It should be fine. The chicken will be fully cooked after 4 hours, so you may wind up with it being really easy to fall into shreds, though.
Does your slow cooker have a keep warm setting? If so, just turn it to Keep Warm when you hit the 4 hour mark.
PS: congratulations on the tricky 6-week old! What’d he/she do to earn that title? And does the 2.5 year old like garlic chicken?
Normally, temp mixing like this doesn’t work. It normally undercooks, and chicken is the worst meat to undercooked. Double check temperature of meat either by opening one up, or by thermometer.
If just a tad under, a minute or two max in a microwave is an easy solution.
Hope this helps