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 appliance to slowly prepare and tenderize pot roasts, stew, soups, meats and vegetables.
Reheating in a Crock-Pot isn't recommended, since the temperature is slowly raised over a long period of time. Fortunately, the removable stoneware is microwave- and oven-safe up to 392 degrees Fahrenheit, so you can conveniently and 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 let steam 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 heating 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. Cover with an oven-safe slow cooker lid or foil.
Place the dish directly in the oven. Heat 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're made since they've had enough time for the flavors to meld. This is particularly true for marinara sauces, chili and curried dishes.
Do not use removable stoneware on gas or electric burners unless the product is stovetop-safe. Do not use stoneware under a broiler.