Free kitchen tool
Slow cooker time converter
Convert an oven or stovetop recipe into slow cooker hours on Low and High, work out how much liquid to keep, and follow the USDA rules for cooking safely in a slow cooker.
Your recipe
The conversion chart
| Recipe says | Low | High |
|---|---|---|
| 15–30 minutes | 4–6 hours | 1½–2½ hours |
| 35–45 minutes | 6–8 hours | 3–4 hours |
| 50 minutes–3 hours | 8–10 hours | 4–6 hours |
In the slow cooker
On Low6–8 hours
On High3–4 hours
Liquid1 1/2–2 cupsA third to half less
Safety rules from the USDA
- Thaw meat and poultry first. Never put frozen meat in a slow cooker; it can sit too long at unsafe temperatures.
- Vegetables go in first, at the bottom: they cook more slowly than meat.
- Keep the lid on, lifting it only to stir or check doneness.
- If you can, start on High for the first hour, then turn it to Low. Cooking on Low the whole time is also safe.
- Do not reheat leftovers in it. Reheat to 165°F on the stove, in the microwave or oven, then keep warm in the cooker.
How to use it
Three steps.
- 1Enter how long the recipe cooks in the oven or on the stove.
- 2Enter how much liquid it uses to see how much to keep.
- 3Thaw any meat first, put vegetables in the bottom and keep the lid on.
Questions
Good to know
How do I convert oven time to slow cooker time?
Recipes that cook for 15 to 30 minutes take 4 to 6 hours on Low or 1 1/2 to 2 1/2 hours on High. 35 to 45 minutes becomes 6 to 8 hours on Low or 3 to 4 hours on High, and 50 minutes to 3 hours becomes 8 to 10 hours on Low or 4 to 6 hours on High.
Why do slow cooker recipes need less liquid?
The lid traps the steam, so very little evaporates. Cut the liquid by about a third to a half, unless you are making soup.
Can I put frozen chicken in a slow cooker?
No. The USDA says to always thaw meat and poultry before it goes into a slow cooker, so it does not spend too long at unsafe temperatures.