How to Reheat Slow Cooker Meals Safely

Reheat slow cooker meals quickly on the stove, in the oven, or microwave to 165°F, then use a preheated slow cooker only to hold them hot.

Quick reference

Stovetop: Medium heat; stir often Best for soups, stews, and sauces
Oven: Covered dish at 325°F Useful for larger portions
Microwave: Short bursts; stir Heat in a microwave-safe container
Finish point: 165°F / 74°C Check the thickest, coolest spot

The safe way to reheat

Do not use a slow cooker to reheat chilled leftovers. Slow cookers heat gradually, so food can spend too long at unsafe temperatures. Instead, reheat the meal rapidly on the stove, in the oven, or in the microwave until it reaches 165°F (74°C). Stir thick dishes so the heat spreads evenly, and check the center with a food thermometer.

Use shallow portions when possible.
Cover food in the oven or microwave to retain moisture.
Check several spots in a large or dense dish.

Stovetop method

Transfer soups, stews, chili, curries, and saucy dishes to a saucepan or Dutch oven. Warm over medium heat, stirring frequently and scraping the bottom to prevent scorching. Add a small splash of water or broth if the food has thickened. Continue until the center reaches 165°F, not merely until the edges are bubbling.

Break up cold clumps as the food warms.
Lower the heat once steaming to avoid scorching.
Stir especially often with thick sauces or beans.

Oven method

For a large portion, place the leftovers in an oven-safe dish and cover tightly with a lid or foil. Heat at about 325°F, stirring once or twice if practical, until the center reaches 165°F. The timing depends on the dish, depth, and starting temperature, so use the thermometer rather than relying on a fixed number of minutes.

Use a shallow dish for faster, more even heating.
Add broth or water if the surface looks dry.
Avoid putting a cold ceramic insert directly into a hot oven.

Microwave method

Microwaving works well for individual servings. Use a microwave-safe container, cover loosely, and heat in short intervals, stirring between each one. Rotate the container if the microwave does not heat evenly. Let the portion stand briefly, then check the coolest, thickest area and continue heating until it reaches 165°F.

Vent the cover to release steam.
Arrange food in an even layer when possible.
Take care with hot spots and steam.

Using the slow cooker to hold food

Once the meal has reached 165°F, you may transfer it to a preheated slow cooker to hold hot if needed. Preheat the cooker according to its instructions, then use its hot or warm setting as appropriate for your appliance. Keep the lid on, stir occasionally, and verify that the food remains at a safe hot temperature rather than letting it cool in the cooker.

Never place chilled leftovers straight into the cooker.
Do not use the warm setting to bring cold food up to temperature.
Serve promptly when holding is no longer needed.

Storage before reheating

Refrigerate cooked leftovers within 2 hours, or within 1 hour when the temperature is above 90°F (32°C). Store them in covered, shallow containers and use refrigerated leftovers within 3 to 4 days. If the meal has been left out longer than those limits, discard it rather than trying to make it safe by reheating.

Label containers with the storage date.
Reheat only the portion you plan to serve.
Refrigerate leftovers again promptly after the meal.