Now that cooler weather is settling in, the slow cooker comes out of the cabinets often at our house. It is so nice to come home from a busy day at work and be greeted with the smell of supper ready to serve. It just takes a bit of planning and a few extra minutes in the morning to chop vegetables for a favorite recipe.
You may ask yourself is a slow cooker safe? The answer is a definite YES. The counter top appliance that cooks foods slowly at a low temperature (generally 170 to 180 degrees Fahrenheit) is not only safe to use but is also less expensive to use because it takes less electricity to use than an oven or range top. The low heat also helps less expensive or leaner cuts of meat become tender and shrink less.  
The direct heat from the pot, lengthy cooking and steam created within the tightly covered container combine to destroy bacteria and make the slow cooker a safe process for cooking foods. As with any food preparation, keep these safety tips in mind:
* Begin clean; that means cooker, utensils, counter top and cutting board. Wash hands before and during food preparation.  
* Keep perishable foods refrigerated until preparation time. It is OK to cut up meat and vegetables in advance, just store them separately in the refrigerator. The slow cooker may take several hours to reach a safe, bacteria killing temperature. This constant refrigeration assures that bacteria, which multiply rapidly at room temperature, won’t get a head start during the first few hours of cooking
* Always defrost meat or poultry before putting it into a slow cooker. Cut food into chunks or small pieces to ensure thorough cooking. Do not use the slow cooker for large pieces like a roast or whole chicken because the food will cook so slowly it could remain in the bacterial danger zone too long.
* Fill the cooker no less than half full and no more than two thirds full. Vegetables cook slower than meat and poultry in a slow cooker so if using them, put vegetables in first, at the bottom and around sides of the cooker. Then add meat and cover the food with liquid such as broth, water or sauce.  
* Keep the lid in place, removing only to stir the food or check for doneness.
Most cookers have two or more settings. Often times I start a recipe at a higher setting and then at noon, turn it back to low. All day cooking of less tender cuts of meat should be done at the low setting.
Food will remain safe as long as the cooker is operating. Should the power go out, what should you do? If you are at home, finish cooking the ingredients immediately by some other means (gas stove, grill or somewhere the power is working). When you are at home and if the food was completely cooked before the power went out, the food should remain safe up to two hours in the cooker with the power off. If you are away during the power outage, throw away the food, even if it looks done. Store leftovers in shallow covered containers and refrigerate within two hours after cooking is finished.
Reheating leftovers in a slow cooker is not recommended. Bringing food into the danger zone for too long of a time will cause bacterial growth to escalate.
Everyone has a favorite stew or chili recipe. Don’t overlook incorporating things like barley and lentils in your dishes. Crock pot meals can work great during the busy holidays which are approaching.
Donna Krug is the Family & Consumer Science Agent with K-State Research and Extension. You may reach her at (620)793-1910 or dkrug@ksu.edu