What Temperature Does a Slow Cooker Cook At? Low, High, Warm

People search this because a recipe says "cook 8 hours on low" and the food comes out mushy, or still raw in the middle. Slow cookers also sit on the counter for hours with nobody watching, so a cooker that runs too cool is a food safety problem, not only a dinner problem.

The extension services and the cooker makers say this, how to check your own pot, and the handling habits that keep a long cook safe.

Temperature by Setting

Ohio State University's food safety program says slow cookers generally operate between 170 and 280 degrees F. Clemson's extension service gives the same range. That's a wide spread because it covers many brands and both settings.

• Low: the gentle setting. A slow cooker test guide from Spend With Pennies puts it at about 200 degrees F and uses 185 degrees F as the target after an 8-hour water test.
• High: a faster climb. The same guide quotes about 300 degrees F, but we couldn't find a manufacturer source for that figure. Tasting Table reports that on many Crock-Pot models, both settings eventually reach about 209 degrees F.
• Warm: a holding setting. Tasting Table describes it as meant for food that's already at serving temperature. Operation Food Search is blunt about it: don't cook on Warm, because it heats too slowly to be safe for raw food.

Why the Numbers Disagree

You'll see 200 and 300 degrees F quoted all over the web, and 209 for both settings from Crock-Pot. What matters is what the food inside actually reaches after hours of heat, and that depends on three things:

• How full the pot is. Clemson says to fill it at least half full and no more than two-thirds full.
• What's in it. Thick stew and thin broth heat at different rates.
• The model. Older cookers, small ones and programmable ones behave differently. Your manual is the only source that applies to your pot.

This part is our judgement, not a measured result: if a maker says Low and High finish at the same simmer point, the practical difference is speed. On High the food spends less time warming up and more time at full heat.

High vs Low Cooking Time

Tasting Table says High heats food faster while Low takes several more hours to make the climb. A common rule of thumb is that one hour on High equals about two hours on Low. The chart from Operation Food Search further down roughly matches that, with Low taking about double the High time.

Use the rule as a starting point. Dense roasts, beans and cuts with a lot of connective tissue are where switching settings is most likely to change the texture. If you're unsure, run the recipe once, check the food, and write down the time that worked in your pot.

Test Your Slow Cooker

Spend With Pennies describes an easy test that needs only water and a thermometer:

1. Fill the slow cooker about halfway with water.
2. Set it to its lowest setting, cover it and leave it for 8 hours.
3. Take the lid off and measure the water temperature right away.

That source treats 185 degrees F as the target. Hotter than that isn't a big problem, but you may need to shorten recipe times. Cooler than 185 means the cooker may be too weak, and replacing it is worth considering.

Read the temperature quickly. Clemson's extension service says the temperature drops 10 to 15 degrees F each time the lid is lifted, so don't leave it off.

Safe Use

The danger zone is 40 to 140 degrees F, where bacteria multiply fastest. Ohio State says perishable food left at 40 degrees F or above for two hours or more should be thrown out. A slow cooker is safe because it gets food past 140 degrees F reasonably fast and keeps it there. These habits protect that:

• Thaw meat and poultry first. Both Ohio State and Clemson say to thaw before adding it.
• Keep the lid on. Ohio State says steam from a tightly covered pot is part of how the cooker works.
• Cut big pieces down. Clemson advises small chunks and says not to cook whole roasts or whole chickens in a slow cooker, because they heat too slowly.
• Check the finished food, not the setting. Clemson lists 145 degrees F for beef and pork, 160 for ground meat, and 165 for poultry, soups, stews and sauces.
• Don't reheat leftovers in the pot. Warm them to 165 degrees F on the stove, in the microwave or in the oven first, then move them in to hold at 140 or above.
• Chill leftovers within two hours in shallow, covered containers (Clemson).

If the power goes out

Clemson says that if you're away and the power fails, throw the food out, even if it looks done. If you're home, finish cooking by another method, such as a gas stove or outdoor grill. Fully cooked food stays safe for up to two hours with the power off. Ohio State adds that if you can't tell how long the pot sat without power, discard it.

Converting Oven Recipes

Operation Food Search gives this approximate guide. Slow cookers and ovens vary, so adjust after the first try.

The chart converts time, not temperature. We didn't find a source that gives a single oven setting matching a slow cooker, so use the times and check the food.

Frequently Asked Questions

What temperature is a slow cooker on low?

It depends on the model. Extension guidance says slow cookers generally run between 170 and 280 degrees F. Crock-Pot support, as reported by Tasting Table, says both Low and High reach about 209 degrees F on many of its models.

Is a slow cooker on high 300 degrees?

Some guides say so, but we couldn't find a manufacturer source for 300 degrees F. Tasting Table reports about 209 degrees F for both settings on many Crock-Pot models. Test your own pot if it matters.

Can you cook food on the warm setting?

No. Warm is for holding food that's already hot. Operation Food Search says not to cook on it, because it heats raw food too slowly to be safe.

Are four hours on high equal to eight hours on low?

Roughly, yes. The usual rule of thumb is that Low takes about twice as long as High, and the published conversion chart is close to that. Treat it as a starting estimate and check doneness.

What is the oven temperature equivalent of a slow cooker?

We didn't find a published single match. Guides convert by time instead of temperature, so use the chart above and check the food with a thermometer.

Sources

• Ohio State University: Chow Line, slow cooker safety (170 to 280 degree range, danger zone, two-hour rule, thawing, power outages, reheating)
• Clemson Cooperative Extension: Slow cooker food safety (finished temperatures, lid heat loss, fill level, large cuts, leftovers)
• Tasting Table: What the wavy lines on your Crock-Pot mean (Low and High near 209 degrees F on many Crock-Pot models, Warm purpose)
• Spend With Pennies: How to test your slow cooker (8-hour water test, 185 degree target)
• Operation Food Search: A guide to slow cookers (Warm setting warning, oven-to-slow-cooker time chart)

Temperatures vary by model. For your cooker, the manual and a thermometer beat any general figure.