The “set it and forget it” nature of the slow cooker sounds good in theory but it’s much harder to maintain in practice. After all you’re placing a lot of trust in this beloved appliance when you throw in your ingredients and set the timer. It can be hard to resist the urge to pop open the lid and sneak a peek. But doing so is one of the worst slow cooker mistakes.
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Slow cookers work their magic by maintaining a constant temperature in the main chamber with the airtight lid trapping all that heat and moisture inside. According to the University of Minnesota Extension opening the lid and letting all that built-up heat escape can cause the internal temperature to drop by 10 to 15 degrees Fahrenheit each time you do it. Do it more than once and you could end up with an undercooked meal. The university also notes that each time you open the lid can add about 30 minutes to your cooking time.
Not only does it slow down dinner but checking on the progress of your meal by lifting the lid too often can actually pose a health risk as the end result may not be fully cooked. This is especially concerning when it comes to meat or poultry. Eating undercooked poultry in particular puts you at risk for food poisoning from salmonella bacteria and other pathogens. If you’re making chicken in the slow cooker it’s best to use a meat thermometer to ensure the internal temperature is at least 165 degrees Fahrenheit before eating (via the Centers for Disease Control and Prevention).
The only time it’s okay to open the lid is if you want to thicken the contents like when making a chili or a thick slow cooker split pea soup. Taking the lid off for 30-45 minutes or so and turning the heat up high can really help thicken and enrich a sauce as it allows the steam and excess water to escape.
