start with fully thawed, refrigerated chicken; do not cook chicken from frozen in the slow cooker, as it can remain too long in the temperature danger zone between 40°F and 140°F.
Use a food thermometer to confirm that the thickest part of the chicken reaches at least 165°F (74°C).
Once cooked, do not leave the casserole on the warm setting for more than 2 hours.
Refrigerate leftovers promptly in shallow containers and use them within 3 to 4 days. When reheating, bring the leftovers to an
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