Stop Making This Dangerous Mistake With Your Slow Cooker

My slow cooker is my most beloved appliance. (Everyone has beloved appliances, right?) Whether I’m making a batch of chili for game day, pulled pork tacos for dinner with family, or a cozy pot roast, I love the ease and convenience of using my Crockpot. It’s an added perk that cooking low and slow transforms cheaper, tougher cuts of meat into something tender and company-worthy.

I appreciate that slow cooker recipes are pretty “set it and forget it,” but there’s one thing you have to remember: Don’t cook any meat that’s still frozen.

The Unexpected Slow Cooker Mistake To Avoid

Typically, a slow cooker is safe and reliable. It works by cooking food slowly over several hours to reach a temperature between 180°F and 300°F, depending on the model and setting. If you cook meat from frozen, it lingers in the temperature danger zone (between 40°F and 140°F) for too long. The “danger zone” provides ideal conditions for bacteria to multiply, increasing your chances of foodborne illness.

Your freezer seems like it should be cold enough to kill any bacteria on frozen food, but listeria, salmonella, and E. coli can all survive in freezing temperatures. The bacteria will start growing again once the temperature creeps into that danger zone, which is why food safety is so important.

How To Cook Meat Safely

Always thaw meat or poultry before adding it to the slow cooker. The safest way to thaw meat is in the refrigerator. Defrost the meat in its original packaging or in a zip-top bag on a plate or in a bowl to catch any drips. If you’re in a rush, you can thaw packaged meat in a bowl of cold (not warm or hot!) water. It will still take between one and three hours to thaw completely, though, so it’s easiest to put frozen meat in the refrigerator the night before.

If you forget to thaw your meat but still need to get dinner on the table, skip the slow cooker. Instead, pull out an electric pressure cooker (such as an Instant Pot). It’s safe to cook meat from frozen in these appliances because the pressure moves food quickly through the temperature danger zone. You can even convert your slow cooker recipe to work in a pressure cooker.

Before you call everyone to dinner, use an instant-read thermometer to temp the meat. Then, reference this FoodSafety.gov chart to make sure your meat or poultry has reached a safe internal temperature.