I started cooking a chicken stew and the recipe called for the chicken to be put on a stove and browned up. I then transferred it immediately to a slow cooker on a low heat. But I put the chicken in the slow cooker when some of the chicken was slightly brown on the edges, but was still very pink (especially in the middle).
Will this effect the cooking of the chicken if some of it was cooked in a frying pan, and the rest cooked slowly in a slow cooker? It will have been in the slow cooker for about 7 / 8 hours by the time it will be eaten. Should I be worried about food poisoning, because the chicken was partly undercooked at the start?
I put it in the chicken stew immediately after the frying pan, so it has continued to cook non-stop, just at a slower pace.