A slow cooker cooking times chart is only useful if the times come from real recipes and the food reaches a safe temperature. This guide gives you both. The times below come from our own slow cooker recipes, as they are written, and the safe temperatures come from the USDA.
Slow cooker times always vary with the size of your cooker, how full it is and how thick the meat is, so treat every number here as a starting point and use a food thermometer to confirm. Use this slow cooker cooking times chart to plan your day, then follow the safety tips to keep every meal safe.
Slow cooker cooking times chart at a glance
- Chicken breasts in sauce: about 2 to 3 hours on high or 4 to 5 hours on low in our recipes.
- Chili and stews: about 3 to 4 hours on high or 6 to 8 hours on low.
- Soups with vegetables: about 2 1/2 to 4 hours on high or 5 to 8 hours on low.
- Safe temperature for poultry: 165°F, measured with a food thermometer.
- Best tip: thaw meat first and keep the lid on while it cooks.
Slow Cooker Cooking Times Chart From Our Recipes
These times are copied from the instructions in our recipes. They show how long each dish takes in our recipes, not a rule for every cooker.
Chicken and Turkey
| Recipe | High | Low |
|---|---|---|
| Slow cooker honey mustard chicken | 2 to 3 hours | 4 to 5 hours |
| Slow cooker pizza chicken | 2 1/2 to 3 hours | 4 to 5 hours |
| BBQ pulled chicken | 3 to 4 hours | 5 to 6 hours |
| Crock pot chicken tacos | 2 1/2 to 3 hours | 7 to 8 hours |
| Crock pot chicken broccoli and rice | 2 1/2 to 3 1/2 hours | 5 to 6 hours |
| Slow cooker turkey breast | not listed | 5 to 6 hours |
| Crockpot creamy chicken and dumplings (chicken stage) | 1 to 2 hours | 3 hours |
Beef, Chili and Stew
| Recipe | High | Low |
|---|---|---|
| Slow cooker Texas chili | 3 to 4 hours | 7 to 8 hours |
| Slow cooker chili | 3 to 4 hours | 6 to 8 hours |
| Slow cooker beef and bean chili | 4 hours | 8 hours |
| Slow cooker beef mushroom stew | 4 hours | 8 hours |
| Crock pot garlic butter steak bites | not listed | 4 to 5 hours |
| Crockpot hamburger soup | 5 to 6 hours | 8 to 9 hours |
Soups, Sides and Dips
| Recipe | High | Low |
|---|---|---|
| Crockpot potato broccoli cheddar soup | 3 to 4 hours | 6 to 8 hours |
| Slow cooker cabbage roll soup | 2 1/2 to 3 1/2 hours | 5 to 6 hours |
| Crockpot creamed corn | not listed | 2 to 3 hours |
| Slow cooker taco dip | not listed | 2 to 3 hours |
Our own gluten-free chicken and dumplings and vegetable soup follow the same pattern. For many more ideas, browse our soup, stew and chili guide.
What Other Experts Say About Slow Cooker Cooking Times
The times in our slow cooker cooking times chart fit the general advice from university extension offices. Illinois Extension says some recipes, such as Italian beef or shredded pork barbecue, can stand 10 to 12 hours. It says other recipes, such as soups with lots of vegetables, hold up better at less than eight hours on low or four hours on high. Desserts may need only a few hours.
Illinois Extension also suggests adding quick-cooking vegetables such as zucchini or spinach, and dairy products, in the last hour of cooking, so they do not overcook or curdle.
Safe Temperatures to Pair With a Slow Cooker Cooking Times Chart
The USDA lists these minimum internal temperatures, measured with a food thermometer.
| Food | Minimum internal temperature |
|---|---|
| All poultry (breasts, thighs, whole bird, ground poultry) | 165°F |
| Ground meats such as ground beef | 160°F |
| Beef, pork, veal and lamb steaks, chops and roasts | 145°F, then rest at least 3 minutes |
| Fish and shellfish | 145°F |
| Eggs | 160°F |
| Casseroles | 165°F |
| Leftovers | 165°F |
Check the thickest part of the meat, away from bone and the side of the cooker. A slow cooker cooking times chart tells you when to start checking, and the thermometer tells you when the food is done. When any recipe and the USDA chart disagree, follow the USDA chart.
Slow Cooker Safety Tips for Using the Cooking Times Chart
Thaw First
The USDA says to always thaw meat and poultry before putting it in a slow cooker. Colorado State Extension adds that frozen pieces might not reach 140°F quickly enough, which could lead to foodborne illness.
Fill the Cooker to the Right Level
Colorado State Extension recommends filling the slow cooker no less than half full and no more than two-thirds full. For meat and poultry, the liquid should almost cover the ingredients so steam can carry heat through the cooker.
Start on High if Your Recipe Allows
The USDA says to turn the cooker on high for the first hour if possible and then switch to low or the setting in your recipe. It also says cooking on low the entire time is safe.
Keep the Lid On
Colorado State Extension says each time you lift the lid, the internal temperature drops 10 to 15 degrees and it takes about 20 minutes to recover. Lift the lid only to stir or check doneness.
Adjust for High Altitude
Colorado State Extension says slow cooking at high altitude can extend the cooking time by one hour on low for every 4,000 feet. Use a food thermometer to confirm the food has reached its safe temperature.
Test an Older Slow Cooker
Colorado State Extension suggests filling the cooker half to two-thirds full of tap water, heating it on low for 8 hours with the lid on, and checking the water temperature quickly with an accurate food thermometer. The water should measure 185°F to 200°F. Below 185°F, the cooker does not heat food well enough and should be replaced.
Slow Cooker Leftovers After You Use the Cooking Times Chart
The USDA says to store leftovers in shallow covered containers and refrigerate them within two hours after cooking is finished. It does not recommend reheating leftovers in a slow cooker. Reheat cooked food on the stove, in the microwave or in a conventional oven until it reaches 165°F, and then you can place it in a preheated slow cooker to keep it hot, at 140°F or above.
The USDA also says that if the power goes out while you are away, you should throw the food away even if it looks done. If you are home, finish cooking by another method, such as a gas stove or a grill.
Frequently Asked Questions About the Slow Cooker Cooking Times Chart
How long does chicken take on a slow cooker cooking times chart?
In our recipes, chicken breasts in sauce take about 2 to 3 hours on high or 4 to 5 hours on low, and some take longer. Whatever the time, the chicken must reach 165°F in the thickest part.
Can I cook frozen meat in a slow cooker?
No. The USDA says to always thaw meat and poultry before putting it in a slow cooker.
Is it better to cook on low or high?
Both are safe. The USDA says it is safe to cook on low the entire time, and it suggests starting on high for the first hour if possible. Foods cook faster on high than on low.
Why is my slow cooker meal not done on time, even when I follow a slow cooker cooking times chart?
The cooker may be too full, the meat may be thick or the lid may have been lifted. Each time the lid comes off, it takes about 20 minutes to recover the lost heat. Keep cooking and check with a food thermometer.
Can I leave a slow cooker on all day?
The USDA says food stays safe as long as the cooker is operating, but if the power goes out while you are away, you should discard the food. Follow the instruction booklet for your model.
Final Thoughts
A good slow cooker cooking times chart gives you a plan, and a food thermometer gives you the answer. Use the slow cooker cooking times chart above as a starting point, thaw your meat, fill the cooker to the right level, keep the lid on and check for the safe temperature before you serve.
Ready to cook? Try slow cooker honey mustard chicken or slow cooker Texas chili next.
Sources and further reading
- Slow Cookers and Food Safety (USDA Food Safety and Inspection Service)
- Safe Minimum Internal Temperature Chart (USDA Food Safety and Inspection Service)
- Crockpot and Slow Cooker Food Safety (Colorado State University Extension)
- Hack Your January with Easy Slow Cooking Meal Recipes (University of Illinois Extension)