Why You Should Never Leave Your Slow Cooker on Warm for Too Long
Many slow cookers have a "warm" setting to keep foods hot once cooked. This feature comes in handy if your meal finishes cooking before you’re ready to eat or you’re hosting a party and need to keep something warm as guests graze. But if you leave your slow cooker on warm for too long, there could be some adverse effects.
Although the warm setting isn’t as hot as the low or high settings, it is still warm enough where it will continue to slowly cook your food. This is fine for 6 hours, but soon after, your food will start to overcook. Juicy, fall-off-the-bone meat will get dry, soups and stews will slowly evaporate and crisp-tender vegetables will turn soggy.
Here’s everything you need to know about the slow cooker’s warm setting to enjoy hot, slow cooker food that always tastes fresh.
How the warm setting on a slow cooker works
The warm setting is designed to keep food at or above 140°F, the USDA’s food-safe standard. Leaving food below this temperature and above 40°F can cause bacteria to grow to dangerous levels. Although many slow cookers are equipped with sensors to ensure this food-safe temperature, use a thermometer to double-check.
"Warm" is different from the low setting, which cooks your food and doesn't just keep it warm. Every slow cooker is different, but warm is about 140°F, while low is about 175°F.
How long can a slow cooker stay on warm?
While food held at 140°F or above is technically safe to eat indefinitely, culinary and kitchen appliance experts in the Good Housekeeping Institute and Good Housekeeping Test Kitchen do not recommend keeping your slow cooker on warm for more than 4 to 6 hours. The quality of your food will start to be negatively affected, which is probably why on many slow cookers, the warm function is programmed to turn off after a certain amount of time. Check the user manual to your appliance for the best guidance.
What happens if I leave the slow cooker on warm for too long?
After about 6 hours, the flavor, texture and overall quality of your dish will start to degrade. Grains and vegetables will get mushy, meats will dry out, and liquids and sauces will reduce too much and get stuck to the sides of the slow cooker, possibly burning or getting too thick. The top layer of your dish will also dry out.
How to properly use the warm setting
Check the manufacturer’s instructions for the maximum time you can leave the setting on, typically 3-8 hours. The machine may automatically turn off and your food will start to get cold (and temps can drop into the food danger zone), so it’s important to know these numbers before cooking.
Keep the lid on your slow cooker to maintain an even temperature.
Stir the food occasionally to evenly distribute the heat.
Wait to add foods that wilt quickly, like spinach or fresh herbs, until you’re ready to serve.
For the best results, enjoy your food within 6 hours after the warm setting activates.
Can I leave my slow cooker on warm overnight?
It’s fine to leave it on the low or high setting overnight when cooking, but keeping cooked food in a warm setting for more than 6 hours could compromise its quality. Saucier dishes like chili or stew may be fine for longer periods because they’re less susceptible to drying out, but dishes with less liquid won't fare well.
If you are planning to use your slow cooker overnight, it's even more important to ensure your set-up is safe: Before cooking, make sure the plug on your slow cooker is in good, working shape. Set it up on a flat surface away from other appliances and water sources and in a place where kids or pets won't accidentally knock it over.
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