I guess it would kill all bacteria since it cooks for so long and as long as the internal temp reads high enough it should be OK as you said.
I guess I'm always thinking about meat safety. I read about cross contamination of meats at processing facilities, expecially ground beef. One article was explaining that in a facility, the beef could come from many cows, 30,40, who knows. Where as if it's ground in the store, maybe it came from only a couple of pieces of meat/fat so less exposure to contamination. Theoretically.......
With chicken, it's supposed to be better to buy a whole chicken, rather than a pack of thighs (for example) which could come from many chickens, thus upping the exposure to more animals. So it's it's basically lowering the odds, I guess.

But I still love my pac of chicken thighs more