Turning any recipe into a slow cooker meal
A slow cooker heats food gently, between about 170 and 280 °F according to the USDA, for many hours. It turns tough, cheap cuts of meat tender and lets dinner cook while you are at work. Most stews, braises, chilis and soups adapt well. The two things to change are the cooking time and the amount of liquid.
Converting the time
The usual conversion guide, used by slow cooker manufacturers and extension services, is:
| Oven or stovetop time | On High | On Low |
|---|---|---|
| 15 to 30 minutes | 1 to 2 hours | 4 to 6 hours |
| 30 minutes to 1 hour | 2 to 3 hours | 5 to 7 hours |
| 1 to 2 hours | 3 to 4 hours | 6 to 8 hours |
| 2 to 4 hours | 4 to 6 hours | 8 to 12 hours |
One hour on High is roughly equal to two hours on Low. Most meat dishes are more tender on Low.
Reducing the liquid
With its lid on, a slow cooker loses very little moisture, and vegetables and meat release their own juices. Cut the liquid in a stovetop recipe by about a third. Soups and recipes that cook rice, pasta or dried beans need their full amount.
Worked example
A beef stew simmers on the stove for 45 minutes with 3 cups of stock:
- On High: 2 to 3 hours.
- On Low: 5 to 7 hours.
- Liquid: 3 × 0.7 = 2.1 cups of stock.
For a tougher cut like chuck roast, aim for the longer end of the range.
Tips for better results
- Brown the meat and soften onions first in a skillet for more flavor, then add them to the cooker.
- Fill it half to two-thirds full. Too little food can overcook; too much may not reach a safe temperature in time.
- Put root vegetables at the bottom, close to the heat, with the meat on top.
- Add delicate ingredients late: dairy, fresh herbs, seafood and quick-cooking vegetables in the last 30 to 60 minutes.
- Thicken at the end with a cornstarch slurry, or by cooking uncovered on High for the last 30 minutes.
- Keep the lid on. Each peek adds 20 to 30 minutes.
Food safety
Thaw meat and poultry in the refrigerator before slow cooking. The USDA recommends starting on High for the first hour if possible, and never reheating leftovers in the slow cooker: use the stove or microwave to bring them to 165 °F, then keep them warm in the cooker if needed.