Is chicken in a slow cooker sometimes slightly pink but done?

I was wondering if chicken in a slow cooker is sometimes slightly pink but done. The chicken I cooked looked very light pink but came apart like a tender piece of meat. I thought maybe a slow cooker could have something to do with the color and I'm hoping I didn't eat raw chicken. It cooked for 8 hours!

Is chicken in a slow cooker sometimes slightly pink but done?
It shouldn't be pink in the center, though pink around the edges is normal. What else were your cooking in the slow cooker? Perhaps something else in the cooker "marinated" the chicken. I'm sure you're fine. I highly doubt it was undercooked if if was cooking for 8 hours.
Reply:I don' think it was raw after 8 hours cooking.





P.S. sounds like it was delicious!
Reply:The chicken was completely cooked. It picked up some of the color from the recipe.
Reply:Whenever I cook chicken I find the meat around the bones is always a little pink. I nor my family have never gotten sick from it. It has something to do with the bone. As for boneless chicken breasts, it should not have any pink in it, except for the part that came off the bone. I've done many dishes in my slow cooker, including chicken, and I know it's done when the meat starts falling apart.
Reply:if it's leg meat then if you have red or pink meat around the bones it's fine, just because there is excess iron around the bone meat.
Reply:Do not rely on color of the chicken. The internal temperature of chicken should be 170 degrees Farenheit for white meat and 180 degrees for dark meat. Sometimes dark meat will have a pink tinge to it. Use a meat thermometer.
Reply:Having read your additions I would say your chicken is still raw. If the chicken breats were frozen even partially when you started cooking it will take longer for them to cook. Just turn the slow cooker up to high and wait another hour. Everything should be fine by then. If you need to eat sooner put the meat and some of the sauce in a non-stick skillet and simmer for about 15 minutes. The juice coming from the meat should be clear when finished cooking.
Reply:I've had cooked chicken that was pink from absorbing sauce or marinade. You'd need to use a food thermometer to know for sure.