How to Convert Your Favorite Recipes for the Slow Cooker

Many home cooks love their slow cookers, and it's easy to see why: The versatile appliance makes hands-off cooking accessible and convenient, thanks to its "set-it-and-forget-it" features. With that in mind, you might be eager to make your favorite recipes in the slow cooker so meal prep is easier. But tossing the ingredients in a slow cooker and walking away will not end well. Converting a recipe for the slow cooker requires some adjustments. Start by following these tips and guidelines for slow cooker adaptation shared by chefs and cooking teachers.

Choose Recipes That Use Low, Slow Heat

When it comes to slow cooking, certain recipes adapt better than others. According to Ashley Lonsdale, chef at ButcherBox, the best candidates are those originally cooked in a low-temperature oven or simmered on the stovetop. Examples include stews, soups, roasts, pulled pork, chili, and dishes with tough cuts of meat, says Isamar Leal, recipe developer and chef creative director at Florida Education Institute.

Use Fatty Cuts of Meat

Dishes with tough, high-fat meats will fare well in a slow cooker. (Tougher meats are those with a lot of connective tissue says Leal.) This includes cuts such as chicken thighs, oxtail, and pork shoulder. "Connective tissue needs time to break down. When given low and slow heat, [these] cuts produce a meltingly tender result," says Lonsdale.

Sear Meats First

Even if the original recipe doesn't call for it, searing meat can improve the overall taste of the dish, says Leal. "Searing meat develops a deep, savory flavor and aroma through the browning process," says Lonsdale. This adds complexity to the dish, which is helpful for elevating a method as simple as slow cooking, she adds.

Avoid Cooking From Frozen

If your stovetop or oven recipe involves cooking ingredients straight from frozen, avoid doing this in a slow cooker. "Slow cookers take too long to cook [frozen] foods to safe temperatures," explains Stephen Chavez, chef instructor at the Institute of Culinary Education in Los Angeles. This includes temperatures above the temperature danger zone (40 to 140 degrees Fahrenheit), or the range at which potentially harmful bacteria will flourish and grow. Specifically, in a slow cooker, frozen food will stay in this danger zone for longer than is safe, according to Chavez.

The experts at the USDA also note that frozen food (or even partially frozen food) can cool other foods in the appliance, prolonging the time it takes for everything to reach a safe internal temperature. 

Reduce the Liquid

According to Leal, when making soups and stews in a slow cooker, it's best to use less liquid than the original recipe requires. That's because the tight lid of a slow cooker won't allow for evaporation, which naturally occurs in conventional stovetop cooking. The expert at Crockpot also note that meats and vegetables will retain their juices during slow cooking, so most recipes won't need more than 1/2 to 1 cup of liquid (such as stock, water, or wine). Otherwise, excess liquid will poach or boil the ingredients, resulting in too-soft vegetables and tough meat, says Chavez.

Add Dairy Later

If the original recipe calls for a dairy product—such as milk, cream, or cheese—avoid adding it early in the cooking process. According to Leal, the prolonged high heat of a slow cooker can make the dairy curdle or break down. This can ruin your slow cooker recipe, so take a tip from Chavez and only add dairy at the very end of cooking.

Reduce Dried Herbs and Spices

Due to the extended cooking time of a slow cooker, dried herbs and spices may develop a different flavor profile than they did in your original recipe. To ensure the taste is spot on, the experts at Crockpot suggest using half the amount of dried herbs at the start of the cooking process. Toward the end, you can taste and add more herbs or spices as needed. 

Cook Pasta Separately

Whether you're cooking a stew, soup, or hearty roast, many slow cooker recipes pair well with pasta. However, you’ll need to cook pasta separately on the stovetop, then stir it into the finished slow-cooked dish. If you must add pasta directly to the slow cooker, do so during the last 30 minutes of the process—but again, cook it first. Otherwise, if pasta is added too early, it can become unpleasant and mushy.

Layer Dense Vegetables on the Bottom

If you're adapting a recipe with dense root vegetables (like carrots, turnips, and potatoes), be mindful of their placement in the slow cooker. Root vegetables should be added along the sides or on the bottom, as they take a longer time to cook compared to meat.

Convert Cooking Times Correctly

While it's possible to adapt cooking times for slow cooking, it does requires a bit of math and the guidelines aren’t precise. According to Leal, about one hour of stovetop or oven cooking at 350 degrees Fahrenheit is roughly equivalent to four to six hours on the low setting of a slow cooker or one to two hours on the high setting. "The exact timing can vary depending on the specific recipe and the slow cooker's performance, so it's essential to monitor your dish," she says. If you're unsure about your calculations or unable to keep a close watch, play it safe and follow a recipe specifically designed for slow cooking.