I have a casserole recipe that I generally cook in the oven. I'd like to try it in my slow cooker for several reasons: convenience, timing, opening up the oven for another dish. Is there a general rule of thumb to convert the directions for the oven to an equivalent for a slow cooker?
Roughly speaking, the low setting on a crock pot is 200 degrees Farenheit, and the high setting is 300 degrees.
Crock pot time vs oven time:
In addition to the liquid notes above, you may want to make these changes as well:
I'm not sure there are any hard and fast rules, however, slow cookers tend to retain liquid better that casseroles, so reducing the amount of liquid by perhaps a third or even a half, is probably a step in the right direction.
What I've done in the past, is find a recipe for the slow cooker, that's similar to one I would cook in a casserole and work around that. It's worked out pretty well, so far. :)