The debate about putting the frozen chicken into slow cookers is heating up.
In a recent article from Today Food, we read that the USDA is highly recommending that people stop putting frozen chicken in their slow cookers. While this is habit and tradition for some cooks, there are others who look at the risk of food poisoning bacteria that can quickly grow when meat is in what is called danger zone temperatures and will only use thawed meat. The USDA doesn't slam slow cooking as an unsafe method to cook, it actually considers slow cooking to be safe, but it does repeatedly state that meat should be thawed safely before going into the slow cooker.
Interestingly enough The Food Safety Information Council Australia doesn't mention any risk associated with cooking frozen chicken on their How to handle riskier foods page. Although they briefly address re-freezing chicken practices here.