If you have an old slow cooker that you haven’t used in a while, now is a good time to dust it off and bring it upstairs.  Crockpot introduced the slow cooker in the 1970s and the University of Illinois is giving some tips on how to use your slow cooker.  First things first test to see if your slow cooker still works.  Do that by filling it with 1/2-2/3rds of water putting the lid on it and turning the dial to low for eight hours.  After eight hours if the water temperature reads below 185 degrees it is time to replace it. 

Avoid lifting the lid during cooking.  The tight-fitted glass lid allows condensation to form and creates a water seal for a slow cooker to work correctly.  The tight-fitted glass lid keeps the heat in and every time it's lifted the temperature drops 10-15 degrees.  This also adds an additional 30 minutes to cooking time. 

Try not to put frozen meat in a slow cooker.  A slow cooker slowly cooks meat for 4 hours until it reaches a simmer point.  Frozen meat will not reach a safe temperature fast enough, and harmful bacteria could grow.  Slow cookers are useful all year round and it's easy to create a delicious meal during a busy week.  Soup is one of the most popular uses for a slow cooker, it can also be used to break down lean meat, for hot beverages, as a rice cooker, or even keep hot food hot after it is cooked.  

Always preheat a slow cooker if you are using it for hot holding food, and do not reheat leftovers in the slow cooker itself.  Find out more by visiting extension.illinois.edu/food or call your local extension office.