Slow cooker times.Your kitchen reference chart.
Reference cases, rather than guaranteed finish times. A thermometer beats any timer.
Minutes & Temps · https://minutesandtemps.com · Sources checked October 1, 2026
Read the shape first. Times assume the stated portion and preparation. Per-pound rows need multiplying by the weight. Food-specific pages include model limits and adjustments.
The final safety check: poultry and leftovers 165°F; whole beef, pork and lamb 145°F plus at least 3 minutes rest; ground red meat 160°F; fish 145°F. Egg dishes 160°F; shell eggs need firm yolks and whites. Shellfish needs its specific opaque/pearly or open-shell cue.
140°F ham applies only to precooked ham still packaged by a USDA-inspected plant. Repacked ham and leftovers need 165°F. Follow package directions for raw breaded frozen foods.
| Food | Reference shape / cut | Typical time / rest | Cooking setting | Safety endpoint |
|---|---|---|---|---|
| Chicken breast | Thawed chicken batch, 1.35 kg, with 480 ml stock | 3 h to 4 h | High | 165°F |
Where this range comes from.
- Ninja: PossibleCooker cooking guideChecked 2026-10-01
- FoodSafety.gov: safe minimum internal temperaturesChecked 2026-10-01
- FDA: egg safetyChecked 2026-10-01
Reference facts are compiled from primary charts. Adjusted ranges are planning estimates. Read how we calculate them.