There is much debate about what is safe and what is not when cooking in a slow cooker. Here are some tips to help keep you safe.
1. Keep your foods in the fridge until the last possible moment.
2. You should NOT put frozen food into a slow cooker. This lowers the temperature of the food in the pot and creates a breeding ground for bacteria. Take a look at the USDA‘s recommendations on this one.
3. As tempting as it can be to lift the lid, don’t. Leave it in place until you need to check for doneness or on the rare occasion that you need to stir.
4. Veggies on the bottom, meats next, then broth and other small additions.
5. Never reheat in a slow cooker.
6. Get foods into the fridge within 2 hours after cooking. Anything after that should be thrown away.
7. Clean your slow cooker properly, click here to find out how.