It's not safe to cook frozen meat in a slow cooker.

I have always preached about slow cooker cooking.My husband would tell you that I have a problem with slow cookers, as I am currently in possession of no fewer than 14.They range in size from an adorable trio model with three half-quart inserts, perfect for a dark, milk, and white chocolate fondue situation, or a triumvirate of warm sauces, all the way up to an eight-gallon model.

In my opinion, a slow cooker is an appliance that can be used to entertain a lot, and it can even serve as a plate warmer if you need one.Slow cooker can go right on your buffet and keep everything at optimal temperatures when serving large parties.When cooking coursed meals, which might need the soup hot at the start, and a sauce for the roast equally hot anywhere from 15 to 45 minutes later, depending on the speed your guests might eat and how lively the conversation is, slow cooker to the rescue.

Slow cookers have flaws, so it's important to know that they can't heat up frozen food.

It sounds like a great idea to grab a bag of pre-chopped stew or pot roast out of the freezer, put it in your slow cooker, and have dinner on the table a few hours later.It is less desirable if you also have food poisoning on the table.

According to the U.S. Department of Agriculture, the maximum temperature for a slow cooker is between 170 and 280 degrees F.The USDA still recommends that you thaw all your food before putting it in a slow cooker.Why?Slow-cooked foods and possiblebacteria growth intersect at certain times.

There is a sweet spot for growth for the bacterium.In a moist environment, the serious danger zone is between 70 and 125F, and the fridge is usually set between 35 and 40 degrees.Food is too hot to provide an environment.

If you cook food above 140F you should get a proper temp within two hours.It will take too long for frozen food to come up to temperature in the slow cooker, so it will sit in a danger zone and be unsafe.