How to convert regular recipes for a slow cooker

Written by kathryn hatter
  • Share
  • Tweet
  • Share
  • Email

There are good reasons for pulling out that slow cooker from the cupboard and giving it a prominent position on your kitchen counter. Whether you are away from home all day working or you would simply prefer to fix supper and forget it while you are home, a slow cooker is the ideal way to accomplish this. If you are searching for good slow cooker recipes, look no further than the recipes you already use in many cases. You can successfully convert regular recipes for a slow cooker with great success.

Skill level:

Other People Are Reading


  1. 1

    Reduce the overall amount of liquid in a regular recipe by ½ cup to 1 cup. If more than one type of liquid is called for in the recipe, reduce each amount to equal a total of ½ to 1 cup of liquid.

  2. 2

    Adjust the way you season when you are converting a regular recipe to a slow cooker recipe. When you use dried spices and herbs, use one-half the amount called for in the regular recipe. When you use fresh herbs, add the same amount, except wait to add them until one hour before the recipe is finished. Add salt and pepper one hour before the recipe is finished. also.

  3. 3

    Figure out the cooking time. A regular recipe that should take one hour to cook on the hob or in the oven will take approximately six to eight hours to cook on low in the slow cooker. The same recipe will take approximately four hours to cook on high in the slow cooker.

  4. 4

    Watch a recipe closely when you are converting it for the first time in the slow cooker. Adjust the amount of liquid by adding more or removing some as needed. Be careful not to overcook recipes as well and check them often during the last two hours of cooking.

Tips and warnings

  • Determine what temperature is required for the type of meat you are cooking and use an instant-read thermometer to test for doneness if you are cooking meats.
  • A general rule of thumb is to cook 0.907kg. of boneless meat for six hours on low or four hours on high.

Don't Miss

  • All types
  • Articles
  • Slideshows
  • Videos
  • Most relevant
  • Most popular
  • Most recent

No articles available

No slideshows available

No videos available

By using the site, you consent to the use of cookies. For more information, please see our Cookie policy.