My food seems to be cooking too fast – what should I do?

If cooking with the high setting and food has been cooking for less than 5-6 hours, then turn the setting to low to slow down the cooking process.

Can I place ingredients in the slow cooker the night before and leave it in the refrigerator?

Yes, but it is very important to understand that starting to cook with cold stoneware and cold food will affect the ramp up time of the slow cooker. Always add sufficient time into the cook time to ensure food is safe, as well as tender. It is recommended to use an instant read thermometer when cooking with chilled stoneware and chilled food to ensure food temperatures reach well above 165°F and food becomes tender. Never place your stoneware (whether it has been refrigerated or is at room temperature) in a pre-heated slow cooker base.

What’s the difference between "Low" and "High" cooking?

Both "High" and "Low" stabilize at the same temperature; it is just a matter of how long it takes to reach the simmer point. Once food reaches the simmer point, total cook time is dependent on cut and weight of meat to reach the point of maximum flavor and texture potential. Most dishes can be prepared on either "High or "Low."

What are the typical cook times for Crock-Pot® Slow Cookers?

Typical cook time for Crock-Pot® SlowCookers to reach simmer point is 209°F:
Low: 7-8 hours to reach the simmer point
High: 3-4 hours to reach the simmer point

How do I convert cook times between "High and "Low?

Below is a conversion chart to illustrate the comparative cook times for "High" and "Low"*

What is auto-shift to warm?

Auto-shift to warm setting is a great feature when you’re running late. The Crock-Pot® Slow Cooker will automatically shift to the warm setting when your food is done cooking. This will keep your meal warm, so Dinner is Ready When You Are.™

What are the typical slow cooker food loads and their respective cook times?

How much should I fill my Crock-Pot® SlowCooker?

A Crock-Pot® Slow Cooker should be at least ½ full to ¾ full for best results.

Does the water evaporate in a Crock-Pot® Slow Cooker?

Slow cookers have very little evaporation. If making a stove top recipe for a soup, stew, or sauce, reduce the liquid or water. If the meal result is too thick, liquids can be added later.

Can I reheat in my Crock-Pot® Slow Cooker?

Reheating is not recommended. However, the stoneware is microwave safe and oven proof, up to 400°F. Many slow cooker dishes are just as good the day after, before the flavors have had time to blend together.

Should I pre-brown meat?

Some people prefer the convenience of not pre-browning meat before adding to the slow cooker. Pre-browning meat does create another layer of prep work. If you prefer to pre-brown meat, borwn or sear meats in a skillet, prior to adding to slow cooker. This will create greater depth of flavor to any dish as well as melt out fat that can be poured off before slow cooking.

What do I do if the recipe indicates a range of quart sizes or a range of ingredients?

The recipes featured on this site can be cooked in a range of slow cooker sizes and a range of ingredient amounts. If using a smaller quart size, please use the smaller ingredient amount. If using a larger quart size, please use the larger ingredient amount.

How do I cook for larger quantity yields?

When preparing dishes with beef or pork in a larger unit, browning the meat in a skillet before adding to the slow cooker yields the best results; the meat will cook more evenly. Roasted meats, chicken, and turkey quantities may be doubled or tripled and seasonings adjusted by half. Caution: Flavorful spices such as garlic and chili powder will intensify during long slow cooking. Add just 25 to 65 percent more spices as needed to balance the flavors.

When preparing a soup or a stew, you may double all ingredients, except liquids, seasonings, and dried herbs. Increase liquid volume by half, or as needed. The slow cooker lid collects steam, which condenses to keep foods moist and maintain liquid volume. Do not double thickeners, such as cornstarch, at the beginning. You may always add more thickener later if needed.

When preparing baked goods or cheesecakes, it is best to simply prepare the original recipe as many times as needed to serve more people.

Can the Crock-Pot® Slow Cooker be used unattended?

Yes. Crock-Pot® Slow Cookers are safe for countertop cooking for extended periods of time. If holding food on the warm setting for a long time, cut back on the cook time accordingly to reduce overcooking.

How do I test my slow cooker’s cooking temperature?

Using an instant read thermometer will ensure that your unit is up to temperature. Crock-Pot® SlowCcookers reach the simmer point and stabilize on both "High" and "Low" at about 209°F.

In general, what is the difference between a crock pot and a slow cooker?

There is no such thing as a crock pot. Crock-Pot® is the brand that invented the slow cooker. Crock-Pot® is the original slow cooker. We have many different models to serve individual needs, including an array of sizes, programming and features.

The other brands of slow cookers do not perform like the original slow cooker - Crock-Pot® Slow Cookers. With the thick heart of stone that "cooks all day - while the cook's away®." Buy the real one, the original, the same brand of slow cooker your Mom and Grandma used; you will most likely know the difference.

Can I use the Cook & Carry™ locking lid when my slow cooker is cooking?

If your Crock-Pot® Slow Cooker includes the Cook & Carry™ slow cooker locking lid feature on the glass lid, the unit should not be in the locked position while cooking.

Can I preheat my base prior to placing the inner stoneware inside my slow cooker?

No. It is never recommended to pre-heat the slow cooker base.

Removable stoneware is ovenproof and microwave safe. Do not use removable stoneware on gas or electric burner or under broiler. Refer to chart below:

What do I do if the power went off during the day?

If you suspect that the power has gone out during the day, the food may be unsafe to eat. If you are unaware of how long the power was out, we suggest you discard the food inside.

Breads and Cakes:

For ideal results, use a 3-5 quart slow cooker and fill stoneware with your recipe's ingredients at ½ to ¾ full. Do not over-beat breads and cakes. Follow all recommended mixing times. Do not add water to the slow cooker unless it specifically states to in the recipe. After breads and cakes have finished cooking, allow them to sit for 5 minutes before removing from the pan.

Dairy Products:

Add dairy during the last 15-30 minutes of slow cooking. Do not simmer or boil, stir in until heated through. Condensed soups may be substituted for milk and can cook for extended times. Milk, cream, and sour cream break down during extended cooking, which usually brings the temperature of the food up to the simmer point.

Milk, Cream and Sour Cream::

Add these ingredients during the last 15 minutes of cooking time.

Fish:

Fish is delicate and should be stirred in gently during the last 15-30 minutes of cooking time, unless the recipe indicates otherwise. Cook on high until just cooked through and serve immediately.

Shellfish:

For ideal results, cook on high heat setting and add shellfish during the last 15-30 minutes of cook time. When cooking a large quantity, extend cook time. Note: Shellfish can overcook easily.

Frozen Food or Partially Frozen Foods:

Thes foods require a longer cook time in a slow cooker than the recipe indicates for a stovetop or oven. Using an instant read thermometer is recommended to ensure meat is cooked through and tender.

Frozen Meats:

Frozen meats can be cooked in a slow cooker, however, it is best to use the following guidelines: Add at least 1 cup of warm liquid to the stoneware before placing meat in the stoneware. Do not preheat the slow cooker. Cook recipes containing frozen meats for an additional 4 to 6 hours on low, or an additional 2 hours on high.

Fresh Herbs:

Fresh herbs are best when added to the finished dish, not during the cooking cycle. If added at the beginning of the cooking cycle, many fresh herbs’ flavor will dissipate over long cook times. For dishes with shorter cook times, hearty, fresh herbs, such as rosemary and thyme will hold up well.

Ground and/or Dried Herbs and Spices:

Add half the amount of dried herbs and spices at the beginning of the cooking cycle, then taste and adjust seasonings toward the end of the cooking cycle. Use chili powders and garlic powder sparingly as these can sometimes intensify over longer cook times. Always taste your dish at the end of cook cycle and correct seasonings, including salt and pepper.

Acids:

Tomatoes, vinegar, wine or citrus juice aids in the tenderization process. For long cook times, taste and add additional citrus during the last 15-30 minutes, if desired.

Liquid (Stock, Water and Wine):

In most instances, is not necessary to use more than ½ - 1 cup of liquid since juices in meats and vegetables are retained more in slow cooking than in conventional cooking.

Excess Liquid:

Excess liquid can be reduced and concentrated for great flavor. You can reduce excess liquid by slow cooking on the stovetop, removing meat and vegetables from stoneware or stirring in cornstarch, tapioca or tapioca powder and setting the slow cooker to high approximately 15 minutes until juices are thickened.

Milk, Cream and Sour Cream::

Add these ingredients during the last 15 minutes of cooking time.

Meats:

There are appropriate meat weights for specific size slow cookers (Example: 6 quart = 6 pounds meat). Cut meat to cook at same rate as vegetables. For frozen meats, add liquid, use pre-cubed meat and add additional time to ensure meat is defrosted, fully cooked and tender.

Meats:

Trim fats and wipe meats well to remove residue. If meats contain fats, brown in a separate skillet or broiler and drain well before adding to cooker. Season with salt and pepper. Place meat in stoneware on top of vegetables.

Browning Meat:

Some people prefer the convenience of not pre-browning meat before adding to the slow cooker. Pre-browning meat does create another layer of prep work. If you prefer to pre-brown meat, borwn or sear meats in a skillet, prior to adding to slow cooker. This will create greater depth of flavor to any dish as well as melt out fat that can be poured off before slow cooking.

Frozen Meats:

You can cook frozen meat in a Crock-Pot® Slow Cooker, but suggested cook time may need to be increased. To ensure meat is cooked through, use a meat thermometer. Meat should be well above 165°F to be tender.

Roasts:

Roasts can be cooked without water when set on low. However, we recommend a small amount because the gravy is especially tasty. The more fat or “marbling” the meat has, the less liquid you need. Liquid is needed to properly soften and cook vegetables.

Specialty Dishes:

Specialty dishes, such as stuffed chops, stuffed steak rolls, stuffed cabbage leaves, stuffed peppers, or baked apples can be arranged in a single layer so they cook easily and can be served attractively.

Pasta:

Pasta should be fully cooked and added during the last 30 minutes of cook time. If you are converting a recipe that calls for uncooked pasta, cook pasta on the stovetop before adding to the slow cooker.

Rice:

Use risotto or long-grain for best results. If rice doesn’t cook completely after suggested time, try adding an extra 1 - 1 2/3 cup of liquid per cup of rice.

Beans:

Fully cooked, rinsed canned beans may be used as a substitute for dried beans, but should be added at the end of the cooking cycle to maintain integrity of the bean. Note: Beans must be softened completely before combining with sugar and/or acidic foods. Sugar and acid have a hardening effect on beans and will prevent softening.

Dried Beans:

Should be boiled before adding to a recipe, especially red kidney beans. Cover the beans with 3 times their volume of unsalted water and bring to a boil. Boil 10 minutes, reduce heat, cover and allow to simmer 1 1/2 hours or until beans are tender. Soaking in water, if desired, should be completed before boiling. Discard water after soaking or boiling.

Vegetables:

Place root vegetables near the sides or the bottom of the stoneware because they often cook slower than meat. Cut vegetables accordingly to cook at the same rate as the meat. For example, smaller cuts of vegetables for lean meat versus larger vegetables for marbled meat.

Olives:

Pitted olives should be added at the end of the cooking cycle.

Acids:

Tomatoes, vinegar, wine or citrus juice aids in the tenderization process. For long cook times, taste and add additional citrus during the last 15-30 minutes, if desired.

Specialty Dishes:

Specialty dishes, such as stuffed chops, stuffed steak rolls, stuffed cabbage leaves, stuffed peppers, or baked apples can be arranged in a single layer so they cook easily and can be served attractively.

How do I avoid over- or under-cooking?

To avoid over- or under-cooking, always fill the stoneware ½ to ¾ full to conform to recommended cook times with the exception of certain cakes and custards, and as guided in our slow cooker recipes.

How do I choose the correct time to set my Crock-Pot® Slow Cooker?

For recipes that require a range of times and quart sizes, select the low-range time for smaller quart size and the high-range time for larger quart size.

How much should I fill up the stoneware?

Do not overfill stoneware. To prevent spillover, do not fill stoneware higher than ¾ full.

Does the lid have to be on the entire cooking time?

Always cook with the lid on for the recommended time. Do not remove the lid during the first two hours of cooking unless the recipe calls for lid removal.

How hot does the lid and stoneware get while cooking?

It is recommended to always wear oven mitts when handling the lid or stoneware.

Do I need to do anything special to prepare the slow cooker for cleaning?

Simply unplug the slow cooker when cooking is done and before cleaning.

Can I put my stoneware in the oven or microwave?

Removable stoneware is oven safe up to 400°F and microwave safe. Do not use removable stoneware on gas or electric burners or under broiler, unless the product specifically calls out that it can be used on the stovetop.

Can I reheat in my Crock-Pot® Slow Cooker?

Reheating is not recommended. However, the stoneware is oven safe up to 400°F and microwave safe . Many slow cooker dishes are just as good the day after, before the flavors have had time to blend together.

How do I use a MANUAL Crock-Pot® Slow Cooker model?

1. Place the stoneware into the heating base, add your ingredients to the stoneware, and cover with the lid.
2. Simply plug the unit in.
3. When cooking is done, unplug your slow cooker and allow it to cool before cleaning.

How do I use a PROGRAMMABLE Crock-Pot® Slow Cooker model?

1. Place the stoneware into the heating base, add your ingredients to the stoneware, and cover with the lid.
2. Simply plug the unit in and program the timer to the specified cooking time. The programmability instructions will vary based the slow cooker model. For more information, refer to Slow Cookers section and click on the Programmable category.
3. When cooking is done, unplug your slow cooker and allow it to cool before cleaning.

What are the instructions for cooking larger quantity yields?

Here are guidelines for doubling or tripling ingredients:

• When preparing dishes with beef or pork in a larger unit, browning the meat in a skillet before adding to the slow cooker yields the best results; the meat will cook more evenly. Roasted meats, chicken, and turkey quantities may be doubled or tripled and seasonings adjusted by half. Caution: Flavorful spices such as garlic and chili powder will intensify during long slow cooking. Add just 25 to 65 percent more spices as needed to balance the flavors. *Note: You may also want to refer to Cooking Tips in the Hints & Tips Section of the website.
• When preparing a soup or a stew, you may double all ingredients except liquids, seasonings, and dried herbs. Increase liquid volume by half, or as needed. The slow cooker lid collects steam, which condenses to keep foods moist and maintain liquid volume. Do not double thickeners, such as cornstarch, at the beginning. You may always add more thickener later if needed. *Note: You may also want to refer to Cooking Tips in the Hints & Tips Section of the website.
• When preparing baked goods or cheesecakes, it is best to simply prepare the original recipe as many times as needed to serve more people.

How to clean your Crock-Pot® Slow Cooker:

• ALWAYS turn your slow cooker off, unplug it from the electrical outlet, and allow it to cool before cleaning.

• The lid can be washed in the dishwasher or with hot, soapy water.

• For models with removable stoneware, you can remove the stoneware and wash in the dishwasher or with hot, soapy water. Do not use abrasive cleaning compounds or scouring pads. A cloth, sponge, or rubber spatula will usually remove any residue. To remove water spots and other stains, use a non-abrasive cleaner or vinegar.

• As with any fine ceramic, the stoneware and lid will not withstand sudden temperature changes. Do not wash the stoneware with cold water when it is hot.

• The outside of the heating base may be cleaned with a soft cloth and warm, soapy water. Wipe dry. Do not use abrasive cleaners.

How to care for your removable stoneware:

• Do not preheat the slow cooker.

• Your Crock-Pot® Slow Cooker makes a great server for hot beverages or dips. Keep it on the lowsetting to maintain the proper serving temperature.

• A Crock-Pot® Slow Cooker does not have direct heat at the bottom. Therefore, always fill the stoneware at least half full to conform to recommended times. If you fill the stoneware less than half full, please note that cooking time will be affected.

Will my Crock-Pot® Slow Cooker get hot enough to cook foods safely?

Yes.

Lean meats (chicken or pork tenderloin) will cook faster than meats with more connective tissue and fat (pork shoulder). Bone-in meats take longer to cook than boneless cuts. Most dishes take approximately 7-8 hours to reach the simmer point on "Low" and about 3-4 hours on "High." Once the vegetables and meat start to simmer and braise, flavors will infuse and meat will become tender and ‘fall off the bone.

According to the USDA, bacteria are killed at temperatures above 165°F. Follow the recommended cooking times and keep from opening the lid often, especially during the onset when the slow cooker’s heat is ramping up. If you need to open the lid, remember to add additional cook time if necessary to ensure food is cooked and tender. Large slow cookers, 6-7 quarts sizes, may benefit with a quick stir during cook time to distribute heat and promote even cooking.

If your food isn’t done after 8 hours when the recipe calls for 8 to 10 hours, this could be due to voltage variations which are commonplace everywhere; due to altitude or even extreme humidity. You will learn through experience whether to decrease or increase cooking times.

You can cook frozen meat in a Crock-Pot® Slow Cooker, but suggested cook time may need to be increased. To ensure meat is cooked through, use a meat thermometer. Meat should be well above 165°F to be tender.

Can I use the Cook & Carry™ locking lid when my slow cooker is cooking?

If your Crock-Pot® Slow Cooker includes the Cook & Carry™ slow cooker locking lid feature on the glass lid, the unit should not be in the locked position while cooking.

What do I do if the power went off during the day?

If you suspect that the power has gone out during the day, the food may be unsafe to eat. If you are unaware of how long the power was out, we suggest you discard the food inside.

Is my Crock-Pot® Slow Cooker oven or microwave safe?

All Crock-Pot® Slow Cooker removable crockery inserts (without lid) may be used safely in the microwave and the oven set up to 400°F. If you own another slow cooker brand, please refer to your owner’s manual for specific crockery cooking medium tolerances.

Removable stoneware is ovenproof and microwave safe. Do not use removable stoneware on gas or electric burner or under broiler. Refer to chart below: