Slow cookers are a convenient and popular tool for busy home cooks, and they have a reputation for cooking food safely. But as with any type of cooking potential dangers exist, making it important to follow kitchen safety guidelines to avoid getting food poisoning.
“A slow cooker is designed to cook foods that have moisture. It’s heating [food] up enough that it’s creating steam inside, which will help make an environment that bacteria can’t really produce or thrive in,” said Meredith Carothers, a public affairs specialist at the U.S. Department of Agriculture.
Still, that isn’t an absolute guarantee against bacteria developing in slow-cooked food, and that can cause serious illnesses leading to hospitalization or even death, particularly among older adults. That’s why it’s important that even the most seasoned home chefs take precautions when using a slow cooker. By avoiding these six common mistakes, you can prepare meals that are not only nourishing and delicious but safe too.
1. You put frozen ingredients into the slow cooker
Placing frozen meats, vegetables or prepared meals in a slow cooker is not recommended, as it may take them too long to fully thaw and begin cooking. This can mean leaving the food at an unsafe temperature for an extended period of time, which can allow bacteria to grow and potentially cause illness, said Carothers.
Instead, it is best to first thaw frozen ingredients, including any “dump and go” meals, in the refrigerator, cold water or in the microwave. The only exception is if you are using a commercially prepared slow-cooked meal that instructs you to place the ingredients in the slow cooker while they’re still frozen.
2. You overfilled your slow cooker
To ensure proper cooking, it is important to fill your slow cooker with the appropriate amount of food. Aim for between half and two-thirds full. If the cooker is too full, the food may not cook evenly and could end up being undercooked. On the other hand, if the cooker is not full enough, the food may overcook. When adding ingredients, keep in mind that vegetables cook more slowly than meat and poultry, so it is best to place them in the bottom of the pot.
FAQs
Always thaw meat or poultry before putting it into a slow cooker. If frozen pieces are used, they will not reach 140 F quick enough and could possibly result in a foodborne illness.
Why put foil under the lid of a slow cooker? ›
The heat bounces off from the lid and allows your food to cook faster. Also, you will not lose any of the steam that usually evaporates.
Do slow cookers leach chemicals? ›
A crock pot can be toxic if it is made from toxic materials or use toxic glazes, colors or chemicals in any form. The different parts used in a crock pot unit must also be examined for they can leach toxins and/or release toxic off-gassing when heated.
What is the slow cooker habit that experts warn could give you food poisoning? ›
One common mistake, experts say, could lead to food poisoning. Placing frozen meats, vegetables or prepared meals in a slow cooker is definitely not recommended, as it may take them too long to fully thaw and begin cooking.
Is it safe to put a paper towel under the lid of a crockpot? ›
That's right, the secret to preventing watery slow cooker meals and ensuring that your culinary creations turn out rich, flavorful, and ready to impress lies with an everyday paper product. The hack is easy enough: Simply place a sheet or two of paper towel between the lid and the pot, ensuring the seal remains tight.
Why do people put plastic bags in slow cooker? ›
Slow cooker bags line the base of your slow cooker to prevent food from making the inside of the pot dirty. Once the base of the pot is lined with the slow cooker bag, you can then add food and turn on your slow cooker. Most slow cooker bags are made to fit 3-7 quart oval and round slow cookers.
Can you leave the lid off a slow cooker to reduce liquid? ›
If it comes to serving and you open your slow cooker to find a watery sauce, never fear we have an easy answer. Take the lid off, turn the machine up to high heat and leave it for 30-45 minutes to let excess moisture cook off. The liquid will reduce, leaving you with a thick and delicious gravy or sauce.
Do bacteria grow in a slow cooker? ›
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.
Does meat get more tender the longer it cooks in a slow cooker? ›
Collagen makes meat tough when cooked quickly, but when slow-cooked, it breaks down into gelatin, giving you that juicy, tender mouthfeel. Fattier — and cheaper — cuts of beef can also be good for slow cooking, because the fat helps to ensure the beef won't dry out while adding extra flavour.
How long can you safely leave a slow cooker on? ›
Most appliances will automatically shut off after 20 or so hours on this setting, but you shouldn't leave food in a slow cooker for an extended length of time. The general rule of thumb is that 2-4 hours is the maximum length of time you can leave food in a slow cooker on warm.
That being said, however, it's not a good idea to leave food in a slow cooker for days at a time. The food will not only stain the cooker's interior, but it will also be soggy and overcooked and be left open to bacteria.
What are the disadvantages of a slow cooker? ›
What are the disadvantages of a slow cooker? Slow cookers only apply heat to the bottom of the crock, which cuts down on their ability to reduce liquids and brown foods, and develop flavor the same way a Dutch oven or pressure cooker can.
