How to Convert Oven Times to Slow Cooker Times

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Have you ever wanted to convert an oven recipe to a slow cooker recipe? The first step is to know how long it will need to cook in your slow cooker.

How to Convert Oven Times to Slow Cooker Times

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I get asked this question a lot: I want to try this recipe in my slow cooker, but it’s written for the oven. How long should I cook it in my slow cooker?

The Basics – How Long to Cook a Recipe in Your Slow Cooker

Here is the basic answer. You can (more or less) use this chart to figure out how long to convert an oven or stove top recipe to a slow cooker. (Click here for a printable version.)

A word of caution – if you’re trying a new recipe in your slow cooker (especially one that you’re adapting to your slow cooker), do it on a day that you’ll be home and can keep an eye on it. All slow cookers are a little different, and all recipes are a little different. The chart above (printable version here) will give you a good place to start, but it may not be exact for every recipe. You don’t want to come home from work only to find a slow cooker full of over-cooked chicken or under-cooked beef!

More Tips for Converting Recipes

How long to cook a recipe is one of the biggest challenges when you’re trying to adapt a recipe to a slow cooker. But there are a few more things to keep in mind.

Size. Your slow cooker should be at least 2/3 full. If your recipe doesn’t fill the slow cooker that full, try a smaller slow cooker or a different recipe. You CAN run a slow cooker that is less than 2/3 full, but it will most likely cook hotter and faster than you expect. Stay close, and watch it carefully. This 6-quart slow cooker is my work horse.
Liquid. Liquids (usually water and broth) are very important in slow cooker cooking. Having said that… slow cookers don’t let liquids evaporate away the same way that oven cooking or stove top cooking does. If your recipe starts with a lot of liquid and it supposed to cook down, start with less liquid in your slow cooker. If your recipe starts with little or no liquid, add a little extra to your slow cooker.
Meat. I like to sear large pieces of meat (like roasts or short ribs) on the stove top before I put them in the slow cooker. I think this helps to lock in some of the flavor. It’s not a necessary step if you’re running short on time. Smaller pieces of meat (like chicken or pork chops) don’t need to be seared first. (Bonus tip – deglaze your pan after you sear meat to get all the extra flavor that’s stuck to the bottom!)
Ground meat. Ground meats will do best if you brown them before adding them to your slow cooker. (Unless you’re using your slow cooker to cook a bunch of ground meat at once.)
Vegetables. Try to chop vegetables into similar sized pieces so they cook evenly.
Delicate vegetables. Some vegetables – like tomatoes, squash, and peppers – should be added in the last 30-60 minutes of cooking so they don’t over cook.
Dairy. If your recipe includes dairy products (milk, cream, yogurt, sour cream, etc), add that in the last 30-60 minutes of cooking.