Leaving a slow cooker on for 3 days is not recommended and could be dangerous. Slow cookers are designed to cook food at low temperatures over an extended period, typically between 4 to 10 hours. Keeping a slow cooker on for 3 days straight can lead to several safety and food quality issues:
Food Safety: Leaving food in a slow cooker for an extended period allows it to remain in the "danger zone" temperature range (40°F to 140°F or 4°C to 60°C) where bacteria can grow rapidly. Consuming food that has been sitting at these temperatures for too long can lead to food poisoning or other foodborne illnesses.
Overcooking: Extended cooking times beyond the recommended duration can result in the food becoming mushy, overcooked, or inedible.
Nutritional Loss: Prolonged cooking can cause a loss of nutrients in the food, reducing its nutritional value.
Burnt or Inedible Food: Some slow cookers are not designed to be left on for such long periods. The food may burn or become inedible after cooking for an excessive amount of time.
To ensure food safety and optimal taste, it's best to follow the recommended cooking times and guidelines for your specific slow cooker and recipe. If you need to cook food for an extended period, it's better to refrigerate or freeze it and reheat it before consuming. Always prioritize food safety and adhere to recommended cooking practices to prevent any potential health risks.