Food Safety Tips for Crock Pot Cooking

January, 2004 (Updated December 2007)
Suzanne Driessen
University of Minnesota Extension Regional Extension Educator, Food Science
Email: driessen@umn.edu

A slow cooker or "crock pot" is a convenient portable electric appliance that is very popular in today's kitchens. Slow cookers have several advantages. It's "all-day cooking without looking." Food doesn't overcook or burn. They are economical to operate. Simmered foods taste better than boiled food. It's a great way to tenderize less expensive and tougher cuts of meat (shoulder, round and chuck).

Are slow cookers safe? Suzanne Driessen, University of Minnesota Extension Regional Extension Educator says, "Yes, if you use them correctly." Driessen reports that most slow cookers have two settings low and high. The low setting cooks at around 200°F and the high setting at about 300°F. Most slow cookers have a crockery insert. The heating elements are along the side directly heating the food. The lengthy cooking time and the steam created within the tightly-covered 'pot' increases the temperature quickly enough to kill bacteria, making slow-cooking a safe cooking process.

You want to make sure that the food inside the slow cooker reaches 140°F (or higher) within four hours. Driessen recommends testing the slow cooker to make sure it is heating properly by following these steps: 1) Fill the cooker 1/2 to 2/3 full with water. 2) Heat on low for eight hours. 3) Check the water temperature with an accurate food thermometer. Do this quickly because the temperature drops 10 to 15 degrees when the lid is removed. 4) The temperature of the water should be at least 185°F.

"Temperatures below 185°F suggest that your slow cooker does not heat food high or fast enough to avoid possible food safety problems. If your slow cooker doesn't pass this test, don't use it. It's unsafe to use and should be replaced", cautions Driessen.

Driessen offers these food safety tips when using a slow cooker:

• Preheat the cooker and add hot liquids, if possible.
• Make sure meat or poultry is completely thawed before putting into a slow cooker. If frozen pieces are used, they will not reach 140° quick enough and could possibly result in a foodborne illness.
• Cut up roasts and chicken into smaller pieces to ensure safety.
• Fill cooker no less than half full and no more than two-thirds full.
• If possible, turn on high for the first hour of cooking and then to the lower setting called for in your recipe. This is highly recommended when cooking meat or poultry in a slow cooker.
• Do not take off the cover during cooking. The temperature drops 10 to 15 degrees when the lid is removed.
• Do not reheat foods in a slow cooker. However, cooked food can be reheated on the stove or in the microwave to 165° and then put into a preheated slow cooker to keep food hot until serving.
• Before taking a bite, check meat and poultry with a food thermometer to make sure it has reached a safe internal temperate to destroy bacteria. Roasts 145° to 160°F, chicken 165° - 170°F and ground meats 160°F

Peer-reviewed by: Glenyce Peterson-Vangness, University of Minnesota Extension Regional Extension Educator, Food Science, peter178@umn.edu; December 14, 2007.