Your kitchen
Slow cooker meals
Ten minutes of prep in the morning, dinner ready hours later. How to load a slow cooker, what the settings do, and the food-safety rules that matter.
How a slow cooker cooks
A slow cooker holds food at a gentle simmer for hours. The USDA puts its working range at roughly 77–138°C (170–280°F), and says the direct heat, long cooking time and trapped steam together make it a safe way to cook. Crock-Pot says both Low and High peak just below boiling, at around 96°C (205°F); food simply cooks faster on High.
It suits dishes with plenty of moisture: chilli, soup, stew, curry and braises. Fattier cuts and chicken thighs stay tender, while very lean cuts can dry out. Trim visible fat first, because unlike in a frying pan it has nowhere to drain.
Loading and timing
Fill the pot between half and two-thirds full, the level Crock-Pot recommends. Put vegetables in first, as they cook more slowly than meat, then add the meat and the liquid. Keep the lid on. Each time it is lifted, heat and steam escape and the cooking time gets longer.
As a guide, Crock-Pot lists boneless chicken breast at 2–3 hours on Low or 1–2 on High, and a chuck roast at 9–10 hours on Low or 7 on High. Stir in milk, yogurt or cream during the last 15 minutes so it does not split, and check that poultry has reached 74°C (165°F).
Food safety
The USDA’s advice is to keep ingredients in the fridge until you start, thaw meat and poultry before they go in and, if you can, run the cooker on High for the first hour. Cooking on Low the whole time is still safe. If the power fails while you are out, throw the food away, even if it looks done.
Raw red kidney beans contain a natural toxin, and a slow cooker does not get hot enough to destroy it. The FDA advises soaking them for at least five hours, pouring the water away and boiling them in fresh water for at least 30 minutes before they go in the pot. Tinned kidney beans are already cooked and can go straight in.
Worth knowing
- Do not reheat leftovers in a slow cooker. Reheat them on the hob, in the microwave or in the oven to 74°C (165°F); the cooker can then keep hot food at 60°C (140°F) or above for serving.
- Refrigerate leftovers in shallow containers within two hours of the end of cooking.
- The Warm setting keeps cooked food hot. It does not cook, and Crock-Pot advises using it for no more than four hours.
Common questions
Can I put frozen chicken in a slow cooker?
The USDA says to always thaw meat and poultry first; a slow cooker can take several hours to reach a safe temperature. Some manufacturers allow frozen meat with a longer cooking time; thawing in the fridge is the cautious choice.
Is it safe to leave a slow cooker on while I am at work?
Yes. The USDA says it is safe to cook on Low for the whole time, and food stays safe for as long as the cooker is running. If the power fails while you are out, discard the food.
Do the macros change after eight hours of cooking?
No. Long cooking changes texture, not the protein, carbs and fat in the pot. Fat stays in the dish instead of draining away, so trim it beforehand if you want less.
Sources
General information, not medical or dietary advice. Speak to a doctor or registered dietitian about your own situation.
