Help!

So, I use my slow cooker all the time, but today I made a boo boo and put the cream for the recipe in the beginning. The recipe also had several vegetables, chicken broth, and chicken thighs in it as well. Obviously after several hours everything was cooked through, but the "sauce" (this was supposed to be a creamy soup, by the way) had a weird consistency due to the now-curdled cream. I ended up draining out all of the broth-curdled cream mixture with a pasta strainer, rinsing off the ingredients in said strainer with some cool water and pouring them right back in the crock pot with some fresh broth to continue cooking. I wanted it to get to the point where it's boiling and my chicken is soft enough to shred. It has now been about 1 1/2 hours since I did this and the broth doesn't seem to be at the point that it's boiling yet, which is slightly strange to me. I'm also kind of wondering if there's any increased risk of like, food poisoning by doing this.... between the curdled cream and rinsing everything off before continuing cooking..... via /r/slowcooking https://ift.tt/39yCtOI