You come home on a cold winter evening and are greeted by the inviting smells of beef stew or chicken noodle soup. Your slow cooker, better known as a crockpot, has dinner ready.
Is a crockpot safe? Yes, the 170 degrees F to 280 degrees F direct heat from the pot, lengthy cooking time combined with the steam created in the tightly covered pot destroy bacteria, making slow-cooking a safe process.
Always thaw meat or poultry before putting it into a crockpot. Cut meat and vegetables into chunks or smaller pieces to ensure thorough cooking. Vegetables cook slower than meat and poultry, so if using them, put the vegetables in first. See your instruction booklet for safety guidelines for the preparation of large cuts of thawed meat and poultry and do add broth, water or barbecue sauce as recommended.