On a cold day, there’s nothing better than a hot cup of soup or chili, and the slow cooker is a perfect way to make it. That’s why January is National Slow Cooking Month.
In Mommy Matters we have five slow cooker safety rules you should never ignore.
First, keep perishable food refrigerated until it’s time to add it to your slow cooker recipe. You don’t want to leave meat sitting on the counter for hours or in the Crock-Pot waiting for it to turn on if you have a timer. Keep any ingredients that could spoil in the refrigerator until they’re needed.
Thaw any meat you’ll be using before you add it to your recipe. Frozen meat takes longer to cook, and in the slow cooker, that could keep your meat from reaching a temperature that’s high enough to kill any bacteria.
Add your meat to the slow cooker first and then later add any vegetables. Those won’t need as long to cook. If you put everything in together, your veggies may get mushy.
Keep the slow cooker lid closed. It’s tempting to open it and get a whiff of that delicious food, but that lets the heat out and increases your cooking time. Don’t open the lid unless it’s time to stir the ingredients.
Finally, use the proper heat setting. Foods cook faster on high heat, but if you’re letting your food cook all day, a lower setting will be fine. Just make sure to serve the food once it’s done or put it in the refrigerator for later. Don’t let it sit in a cooling Crock-Pot for hours or it could spoil.
