Slow Cooker Safety

Slow cookers are a great kitchen appliance for helping those of us with busy days still serve a homemade dinner, but there are a few things you should know to make sure that meal is prepared safely. Read our tips from a Texas A&M AgriLife Extension Nutrition Specialist, Dr. Jenna Anding, on slow cooker food safety.
Here are a few tips to help you get started with safe and successful slow cooking:

The Basics:
Start with a clean cooker, utensils, and work area. Wash hands before and during food preparation, especially after handling raw meat and poultry.
Spray the inside of the crock with non-stick cooking spray before adding ingredients to keep the food from sticking. This makes cleaning the crock easier.
Prepare foods that have high moisture content like chili, soup, or spaghetti sauce. When using a commercially prepared frozen slow cooker meal, follow the instructions on the package.
Safe Temperatures:
Keep perishable foods refrigerated until preparation time. Meat and vegetables should be stored separately in the refrigerator in covered containers. It takes time for slow cookers to reach a temperature hot enough to kill bacteria so keeping these foods refrigerated helps ensure that bacteria, which multiply fast at room temperature, don’t get a head start during the first few hours of cooking. Always thaw meat or poultry before putting it into a slow cooker. Never put frozen meat or chicken in a slow cooker.
Check your Model:
Depending on the age of your slow cooker, the size of meat or poultry you cook in the slow cooker matters. Until recently, placing a whole roast or chicken in a slow cooker was not recommended. New research conducted by USDA FSIS suggests that for newer models, it is safe to cook large cuts of meat and poultry in a slow cooker. The newer models of slow cookers are larger and more powerful than the older ones, so it is safe to cook larger pieces of meat and poultry. If you have an older model, continue to cut your meat or poultry into smaller pieces before cooking.
Fill it properly:
Filling the slow cooker properly and making sure there is enough liquid are important in creating a tasty slow cooker meal! Fill the cooker between 1/2 and 2/3 full. Vegetables such as potatoes and carrots cook slower than meat and poultry so place them at the bottom of the cooker. Be sure the liquid almost covers the ingredients so there is proper heat transfer throughout the crock. The liquid is needed to generate the steam that cooks the food.
No peeking!:
We know it can be tempting to get a sneak peek at the yummy dish you are serving for dinner, but don’t!
Keep the lid on the slow cooker during the cooking process. Remove only to stir the food or check for doneness. Each time the lid is raised, the internal temperature drops 10 – 15 degrees, and the cooking process is slowed by 20 to 30 minutes.
Power Outage:
If you are not home during the entire slow-cooking process and the power goes out, throw out the food – even if it looks done! If you are home when the power goes off, finish cooking the ingredients immediately by some other means: on a gas stove, on an outdoor grill, or even at another house where there is power. If this is not possible, throw out the food. If you are home when the power goes off and if the food was already completely cooked, the food should remain safe for up to two hours in the cooker with the power off.
Final Tips:
Use a food thermometer to make sure foods have been cooked to a safe internal temperature. Recommended temperatures are poultry (165 degrees), ground beef (160 degrees), beef steaks and roasts (145 degrees), and pork (160 degrees).
Store foods cooked in the slow cooker in shallow, covered containers and refrigerate within two hours of cooking. Reheat foods to 165 degrees using an oven, microwave, or stovetop. Soups, stews, and gravies should be brought to a rolling boil before eating.

Common Food Safety Mistakes when using a Slow Cooker

Slow cookers are convenient, but there are a few food safety pitfalls that are easy to overlook. Here’s a list of common and lesser-known food safety mistakes people make when using a slow cooker:

Starting with Frozen Meat
- Why it’s a problem: Frozen meat takes too long to reach a safe temperature, allowing bacteria to grow in the “danger zone” (40°F–140°F).
- Tip: Always thaw meat in the refrigerator before adding it to the slow cooker.
Using the Warm Setting to Cook
- Why it’s a problem: The “warm” setting is not hot enough to cook food safely from raw. It’s meant only to keep already cooked food hot.
- Tip: Always use the “low” or “high” setting for cooking.
Cooking at Too Low a Temperature for Too Long
- Why it’s a problem: Some older or cheaper slow cookers may not get hot enough fast enough, risking food safety.
- Tip: Make sure your slow cooker can maintain temperatures above 165°F. Check with a thermometer if unsure.
Overfilling the Slow Cooker
- Why it’s a problem: Filling it more than two-thirds full can prevent food from heating evenly and safely.
- Tip: Fill only half to two-thirds full for best heat circulation.
Undercooking Dry Beans
- Why it’s a problem: Some beans, like kidney beans, contain a toxin (phytohemagglutinin) that isn’t destroyed at slow cooker temps alone.
- Tip: Boil dry beans for at least 10 minutes before adding them to the slow cooker.
Skipping Preheating
- Why it’s a problem: Putting food into a cold slow cooker can delay reaching safe temps.
- Tip: Preheat your cooker while prepping ingredients, especially if you’re cooking on “low.”
Not Using a Food Thermometer
- Why it’s a problem: You can’t always tell doneness by look or time alone.
- Tip: Use a food thermometer to ensure meat reaches safe internal temps (e.g., 165°F for poultry, 160°F for ground meats).
Leaving Cooked Food in the Cooker Too Long
- Why it’s a problem: Bacteria can grow once the cooker is turned off and the temp drops below 140°F.
- Tip: Refrigerate leftovers within 2 hours, or 1 hour if it’s hot and humid.
Using the Slow Cooker to Reheat Leftovers
- Why it’s a problem: It takes too long to reheat food to a safe temperature.
- Tip: Reheat leftovers on the stove or in the microwave until 165°F, then transfer to the slow cooker to keep warm if needed.

Tips for Cooling your Food Safely from the Slow Cooker

Cooling food quickly after it’s been in a slow cooker is essential to prevent the growth of harmful bacteria. Here’s a list of safe and effective ways to cool food quickly after slow cooking:

🍱 Divide into Shallow Containers
- Transfer food into shallow containers (no more than 2 inches deep).
- This helps heat escape faster and brings the temperature down quickly.
❄️ Refrigerate in Small Portions
- Break large batches into smaller amounts before refrigerating.
- Spread pieces of meat or casserole into single layers if possible.
🧊 Ice Water Bath
- Place your container of hot food in a larger container or sink filled with ice water.
- Stir occasionally to help it cool faster before placing in the fridge.
🌬️ Stir to Release Heat
- Stirring helps release trapped heat and speeds up the cooling process.
- This is especially helpful for soups, stews, or chili.
🛑 Don’t Cool in the Slow Cooker
- Never store food in the slow cooker insert in the fridge.
- The thick ceramic or metal holds heat too long and can keep food in the danger zone (40–140°F) for too long.
🧊 Use an Ice Paddle (for large batches)
- Ice paddles can be filled with water and frozen, then used to stir hot foods and cool them quickly.
- These are great for large pots of soup or chili.
⏱️ Follow the 2-Hour Rule
- Make sure all food is cooled and placed in the refrigerator within 2 hours (or 1 hour if the room is above 90°F).
🥶 Avoid Overcrowding the Fridge
- Leave space around containers in the fridge so air can circulate and cool the food evenly.