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Slow Cooking Temperatures

Many factors can affect cooking times in a Slow Cooker, everything from the model to room temperature to elevation. This is why the estimated cooking times in recipes can span an hour or more. Temperature is the most accurate (and safest) way to determine doneness.
Insert thermometer into the thickest part of the food, nearest the center (away from bones or the crock's sides or bottom) when checking for doneness.

FoodTemperature
(degrees F)
Notes
Beef, Ground160No pink remaining
Beef, Chuck or Shoulder (for shredding)200 - 205Higher temps melt connective tissues and collagen to allow shredding.
Beef, Spare/Short Ribs
Beef, Chuck or Shoulder (Roast)170Slice across the grain to improve tenderness
Beef, Other Cuts140Medium
150Medium Well
160Well Done
Chicken, whole165 - 175165 throughout, thighs to 175
Chicken, breasts165No pink remaining
Chicken, thighs, legs, wings175 - 180Improved texture at higher temps
Chicken, ground165No pink remaining
Egg based dishes160Omelets and casseroles containing eggs
Ham, un-cooked160Fresh or Uncured hams
Ham, pre-cooked140Spiral sliced or "ready to eat"
Lamb, leg or roast140Medium
150Medium Well
160Well Done
Lamb, Ground160No pink remaining
Pork, Ground160No pink remaining
Pork, Shoulder or Butt (Pulled Pork)200 - 205Higher temps melt connective tissues and collagen to allow shredding.
Pork, Ribs
Pork, Other Cuts145Medium Rare (tenderloin)
150Medium
160Well Done
Turkey, halved165 - 175165 throughout, thighs to 175
Turkey, breasts165No pink remaining
Turkey, thighs, legs, wings175 - 180Improved texture at higher temps
Turkey, ground165No pink remaining