Love to cook meat in your slow cooker but worry that it’ll turn out either under cooked or over cooked? Do you wonder if it’s okay to put frozen meat straight into your slow cooker?
Here a few easy rules that we follow when we’re cooking meat in our slow cooker:
Meat needs to reach an internal temperature of 140 degrees after two hours of cooking so that it’s safe to eat. The average slow cooker cooks at a temperature of 170(°F) to 280(°F). But if you want to double check the temperature of your meat after 2 hours of cooking, use an accurate meat thermometer.
Never put frozen meat in your slow cooker. Frozen meat won’t reach an internal 140 degrees minimum after two hours of slow cooking and so isn’t safe to eat. Only cook meat that has been properly thawed. If you’re cooking a commercially frozen slow cooker meal, make sure to follow the directions when preparing it in your slow cooker.
Always test the meats internal temperature after you’ve cooked it to make sure it has reached a safe temperature. This is also a good way to make sure you haven’t overcooked your meat. We like to use a quick-read meat thermometer to test our meat.
Here is a list of food safe cooking temperatures for different types of meat:
Minimum temperature: 140
Precooked ham (to reheat)
Minimum temperature: 145 degrees
Fresh beef, Fresh lamb, Fresh veal, Fresh pork, Fresh ham
Minimum temperature: 160 degrees
Ground Beef, Pork, Veal or Lamb
Minimum temperature: 165 degrees
Chicken, Turkey, Duck, Goose
For more slow cooker and food safety precautions, check out the following websites: