Question: Does a slow cooker get hot enough to cook foods safely?
Answer: Even at the low setting, internal temperatures of foods are raised well above 140°, the minimum temperature at which bacteria are killed. If possible, bring the food up to temperature by cooking on HIGH for the first hour.
One additional note: Slow cookers should not get super hot. I often get email from people who set their cookers on low and found all of the moisture boiled out and the food burned. Slow cookers might bubble on HIGH and slightly on LOW, but should not boil; the cover should fit snugly enough to keep the moisture in. I always take a look at the lid (if I buy off the shelf) and check the fit before buying.
Slow Cooker FAQ Index
Slow Cooker Recipe Index
Slow Cooker Cooking Tips
Adapting Recipes to the Slow Cooker
