Crock Pot Cooking Safety Reminders

Posted in Food Safety,Our Blog on June 29, 2026

The mornings are cooler, the leaves are changing colors and that means it is time to enjoy some more hearty meals that can be tossed into our trusty Crock Pots and left for most of the day. Today we are looking at some crock pot cooking safety reminders and why they are so important.

Is a Crock Pot Safe?

Yes, the crock pot (also known as a  slow cooker), a countertop electrical appliance, cooks foods slowly at a low temperature—generally between 170° and 280° F. The low heat helps less expensive, leaner cuts of meat become tender and shrink less.

The direct heat from the pot, lengthy cooking and steam created within the tightly-covered container combine to destroy bacteria and make the slow cooker a safe process for cooking foods.

Safe Beginnings

Crock pot cooking safety starts with safe beginnings.

Begin with a clean cooker, clean utensils and a clean work area. Wash hands before and during food preparation.

Keep perishable foods refrigerated until preparation time. If you cut up meat and vegetables in advance, store them separately in the refrigerator. The slow cooker may take several hours to reach a safe, bacteria-killing temperature. Constant refrigeration assures that bacteria, which multiply rapidly at room temperature, won’t get a “head start” during the first few hours of cooking.

Thaw Ingredients

Always thaw meat or poultry before putting it into a slow cooker. Choose to make foods with a high moisture content such as chili, soup, stew or spaghetti sauce. If using a commercially frozen slow cooker meal, prepare according to manufacturer’s instructions.

Use the Right Amount of Food

Keep in mind the amount of food for crock pot cooking safely.

Vegetables cook slower than meat and poultry in a slow cooker so if using them, put the vegetables in first.

REMINDERS:

• Always thaw meat or poultry before putting it into a slow cooker.
• Make sure the cooker is plugged in and turned on.
• Keep the lid in place.

Large cuts of meat and poultry may be cooked safely in a slow cooker, however since slow cookers are available in several sizes, consult the instruction booklet for suggested sizes of meat and poultry to cook in your slow cooker.

Then add the meat and desired amount of liquid suggested in the recipe, such as broth, water or barbecue sauce. Keep the lid in place, removing only to stir the food or check for doneness.

Settings

Most cookers have two or more settings. Foods take different times to cook depending upon the setting used. Certainly, foods will cook faster on high than on low. However, for all-day cooking or for less-tender cuts, you may want to use the low setting.

If possible, turn the cooker on the highest setting for the first hour of cooking time and then to low or the setting called for in your recipe. However, it’s safe to cook foods on low the entire time — if you’re leaving for work, for example, and preparation time is limited.

While food is cooking and once it’s done, food will stay safe as long as the cooker is operating.

Other Tips

• Keep the lid on. Do not lift the lid or cover unnecessarily during the cooking cycle. Each time the lid is raised, the internal temperature drops 10 to 15 degrees and the cooking process is slowed by 30 minutes.
• Check with food thermometer. 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.
  • Poultry: 165 F.
  • Soups, stews, sauces: 165 F.
• Cool properly. Do not leave cooked food to cool down in the crock. Eat immediately or place leftovers in shallow containers and refrigerate.
• Don’t reheat in a slow cooker. Do not reheat food or leftovers in a slow cooker; instead reheat on stove top or microwave (165 F or above) and transfer to slow cooker to keep warm (140 F or above).

If you live in an area prone to power outages make sure that you are not leaving food that is uncooked in the slow cooker for an extended period of time. This allows for bacteria to build quickly. Try to find an alternative way to cook or toss the food to be on the safe side. We try to keep a spare tank of propane for the griddle or single burner just in case.

For more fall food safety tips please keep an eye on Make Food Safe.