Slow Cooker Cooking Time: How Long to Cook and What Works Best

When you use a slow cooker, a low-heat countertop appliance designed to cook food slowly over several hours. Also known as a crockpot, it’s a simple tool that turns tough cuts of meat into tender meals and lets you walk away while dinner cooks itself. But how long should you actually leave food in it? And is it safe to dump raw meat straight in? These aren’t just questions—they’re the difference between a great meal and a wasted day.

Most slow cookers run on 75 to 300 watts, using less energy than a lightbulb over the same period. That’s why they’re popular for long cooking sessions—like 8 hours on low for pulled pork or 6 hours for chili. But not everything can go in raw. raw ground beef, a common ingredient in slow cooker meals. Also known as hamburger, it needs careful handling to avoid foodborne illness. The USDA says it’s safe to put raw ground beef directly into a slow cooker, as long as the appliance reaches a safe internal temperature within two hours. That’s why pre-browning isn’t required, but it does improve flavor and texture. For chicken, cooking times vary: boneless breasts need 4–5 hours on low, while thighs can go 6–8. Overcook either, and you’ll end up with dry, stringy meat.

There’s a myth that slow cookers are just for soups and stews. Not true. You’ll find recipes here for everything from creamy risottos to desserts like chocolate lava cake. The key isn’t the recipe—it’s the timing. Too short, and your food’s underdone. Too long, and it turns to mush. Most recipes on this site are tested for UK home kitchens, using standard 3.5–6 quart slow cookers. You’ll also learn how to adjust times if you’re using a newer model with smart settings, or an older one that runs hotter.

And what about energy? A slow cooker running 8 hours on low uses about 0.8 kWh—less than half what an oven uses for one hour. That’s why so many people rely on them during winter, for meal prep, or when they’re juggling work and family. But don’t assume all slow cookers are equal. Some have hot spots. Others lose heat if the lid’s lifted too often. That’s why resting your meat for 10 minutes after cooking matters—it lets juices redistribute. Same with sauces: they often thicken better after sitting off heat for a bit.

Behind every great slow cooker meal is a simple truth: patience beats power. You don’t need fancy tools or expensive ingredients. Just the right time, the right cut, and a little trust in the process. Whether you’re making beef stew on a Tuesday night or prepping chicken for a busy week, the answers are here. You’ll find real-tested times, safety checks, and tricks from home cooks who’ve done this a hundred times. No guesswork. Just results.