The Crock-Pot is an electric slow cooker that uses low heat to cook food over a long period of time. Many people use this kitchen appliance to slowly cook and tenderize pot roasts, stew, soups, meats and vegetables. Since the temperature is slowly raised over a long period of time, food in a Crock-Pot will not reheat safely; therefore, food safety experts don’t recommend that you reheat in a Crock-Pot. Fortunately, the removable stoneware is microwave and oven-safe up to 392 degrees Fahrenheit, allowing you to safely reheat food in the Crock-Pot dish.
Lift the stoneware out of the Crock-Pot, or remove it from the refrigerator. Remove the lid and set it aside.
Arrange the food evenly in the dish. Add extra liquid as needed to prevent the food from drying out.
Cover the stoneware with plastic wrap. Cut a small slit in the top to allow steam to escape.
Place the dish in the microwave. Use one of the pre-programmed functions, or set the desired heating time. Use the 50-percent power setting for dishes with large chunks of meat.
Stir the food halfway through cooking to eliminate cold spots.
Preheat the oven to the desired temperature — up to 390-degrees Fahrenheit.
Remove the stoneware from the Crock Pot or refrigerator. Place an oven-safe slow cooker lid on the dish, or cover it with foil.
Place the dish directly in the oven. Cook until an oven probe or food thermometer indicates the dish has reached 165-degrees Fahrenheit.
Many slow cooker dishes are just as good the day after they are made since they have had enough time for the flavors to blend together.
References and ResourcesCrock-Pot: Hints and Tips
Cookwarevendors.com: Crock Pot Slow Cooker FAQ
USDA: Cooking Safely in the Microwave Oven