1. Defrost meat or poultry before placing in a slow cooker
2. Keep perishable foods refrigerated until preparation time to assure that bacteria, which multiply rapidly at room temperature, won’t get a “head start” during the first few hours of cooking
3. Cook ground meats in a skillet before placing in a slow cooker
4. Add vegetables first if using, as they cook more slowly in a slow cooker, followed by meat and desired amount of liquid i.e. broth, water or barbecue sauce
5. Fill slow cooker no less than half full and no more than two-thirds full
6. Cook on low setting if cooking all day or for less-tender cuts of meat
   • – Cook on high the first hour and then turn down to low if time permits to bring foods to the recommended safety zone temperature of 140ºF (although it is safe to cook foods on low the entire time if preparation time is limited
7. Avoid removing the cover to sneak a peek as each time it’s removed adds another 20 to 30 minutes to the total cooking time
   • – Remove only to stir the food or check for doneness
8. Thicken liquids if desired by removing the cover of the slow cooker the last 30 minutes to one hour and cook on high
9. Throw away food in the event of a power outage and you aren’t home (even if it looks done)
   • – If you are at home, finish cooking the ingredients immediately on a gas stove, grill or house with power
10. Don’t reheat leftovers in the slow cooker
    • – Reheat cooked food on the stove, in a microwave, or in a conventional oven until it reaches 165 °F, and once heated it can be placed in a preheated slow cooker to keep hot for serving—at least 140 °F as measured with a food thermometer

Check out food safety tips below.