USDA-based · How this page was made · Last reviewed August 31, 2026 · Sources ↓
Thaw it first. If the power dies and you weren't home, discard it.
A slow cooker is a safe way to cook when you start with thawed meat, a clean pot, and the lid on. FSIS says these appliances generally cook between 170°F and 280°F; the direct heat, long cook, and steam make it a safe process. Always thaw meat or poultry before it goes in. Keep perishables in the fridge until prep so bacteria do not get a head start while the pot is still warming up. If you are not home and the power goes out, discard it even if it looks done. Do not reheat leftovers in a slow cooker. Reheat on the stove, in a microwave, or in the oven to 165°F, then you may move the hot food into a preheated cooker to hold at 140°F or hotter.
Thaw first. Lid on. Power out and you were gone: discard it. This page is the slow-cooker appliance guide — not a rewrite of the fridge power-outage chart.
Why FSIS calls it safe
FSIS Slow Cookers and Food Safety (last updated Aug 8, 2013, still the live page): a slow cooker cooks foods slowly at a low temperature — generally between 170°F and 280°F. We do not invent a different temperature band. The direct heat from the pot, the lengthy cooking, and the steam inside the tightly covered container combine to destroy bacteria.
Clean start, fridge until prep
Begin with a clean cooker, clean utensils, and a clean work area. Wash hands before and during prep. Keep perishable foods refrigerated until preparation time. If you cut meat and vegetables ahead, store them separately in the refrigerator. The cooker may take several hours to reach a bacteria-killing temperature — constant refrigeration keeps bacteria from getting a head start during the warm-up.
Always thaw first
Always thaw meat or poultry before putting it into a slow cooker. Choose high-moisture dishes such as chili, soup, stew, or spaghetti sauce. If using a commercially frozen slow-cooker meal, follow the manufacturer’s instructions. Putting frozen meat straight into a slow cooker is not an FSIS method on this page.
Safe thawing (FSIS steps to keep food safe): refrigerator; cold water in a leak-proof bag (change the water every 30 minutes, cook immediately after); or microwave, then cook immediately. Never thaw on the counter — see storage mistakes.
Fill order and settings
Vegetables cook slower than meat and poultry in a slow cooker — put vegetables in first, then meat and the liquid the recipe calls for. Keep the lid in place; remove it only to stir or check doneness.
If you can, turn the cooker on high for the first hour, then to low or the recipe setting. FSIS says it is still safe to cook on low the entire time if you are leaving for work and prep time is limited. While food is cooking and once it is done, food stays safe as long as the cooker is operating.
When the power goes out
If you are not at home during the slow-cooking process and the power goes out, throw the food away even if it looks done — discard it.
If you are at home and cooking was unfinished: finish cooking immediately by another means (gas stove, outdoor grill, or a house with power).
If you are at home and the food was completely cooked before the outage: FSIS says the food should remain safe up to two hours in the cooker with the power off.
Fridge and freezer outage rules are a separate guide: after the power comes back. This page does not merge with it.
Leftovers — do not reheat in the slow cooker
Store leftovers in shallow covered containers and refrigerate within two hours after cooking finishes. Reheating leftovers in a slow cooker is not recommended. Reheat on the stove, in a microwave, or in a conventional oven to 165°F, then you may place the hot food in a preheated slow cooker to hold for serving at least 140°F as measured with a food thermometer. Full reheat detail: leftovers and the 165°F reheat rule.
Sources
- USDA FSIS: Slow Cookers and Food Safety — USDA FSIS, 2013
- USDA FSIS: Keep Food Safe! Food Safety Basics — USDA FSIS, 2024