My favorite chicken casserole takes an hour in the oven, and I wanted it ready when I got home from work instead. My neighbor showed me how she turns oven recipes into slow cooker meals.
The 4 Changes
- Cut the liquid. Slow cookers barely let liquid evaporate. Use about half the liquid, or less.
- Change the time. A common rule of thumb: a dish that bakes about an hour usually needs several hours on low or a few hours on high. Check for doneness.
- Add dairy and cheese at the end so they don’t curdle.
- Add pasta, rice and delicate vegetables late so they don’t turn mushy.
What Converts Well
- Pot roasts and braised meats
- Soups, stews and chili
- Saucy chicken dishes
- Many casseroles with cream soups
What Doesn’t
- Anything that needs to be crispy or golden on top
- Baked goods like cookies and pies
- Fried foods
Frequently Asked Questions
Can I get a crispy topping?
Add crushed crackers or fried onions at the end, or put the dish under the broiler in an oven-safe pan.
Do I need to adjust seasoning?
Long cooking can dull herbs. Add fresh herbs at the end.
Less liquid and patience make almost any oven recipe slow-cooker friendly.
