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8
6 Qt. Slow Cooker Cooking Chart
NOTE: This chart is intended as a general guide. Please check temperatures with a meat thermometer and
follow USDA food safety guidelines listed below.
USDA Cooking Guidelines
PLEASE NOTE: The USDA recommends that meats such as beef and lamb, etc. should be cooked to an
internal temperature of 145°F/63°C. Pork should be cooked to an internal temperature of 160°F/71°C and
poultry products should be cooked to an internal temperature of 170°F/77°C - 180°F/82°C to be sure any
harmful bacteria has been killed. When reheating meat/poultry products, they should also be cooked to an
internal temperature of 165°F/74°C.
Food Weight LBS Weight KGS LOW/Timer HIGH/Timer
Beef Roast 3 lbs 1.3 kg 3:00 - 4:00 1:30
Beef Brisket 4-5 lbs 1.8-2.2 kg 8:00 6:00
Turkey Breast 5-6 lbs 2.3-2.7 kg 6:00 - 7:00 3:00 - 4:00
Whole Chicken 4-6 lbs 1.8-2.7 kg 6:00 4:00
Chicken Pieces, bone-in 3-4 lbs 1.3-1.8 kg 4:00 - 5:00 1:30
Fully Cooked Ham 6.5 lbs 3 kg 4:00 - 5:00 3:00
Pork Tenderloin 2-3 lbs 1-1.3 kg 2:00 – 3:00 1:30 – 2:00
Pork Roast 4-5 lbs 1.8-2.2 kg 4:00 - 5:00 2:00 – 2:30
Pork Chops 2-3 lbs 1-1.3 kg 5:00 2:00 – 3:00