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:
- 4-6 hrs on low = 15-30 min oven
- 6-8 hrs on low = 35-45 min oven
- 8-18 hrs on low = 1-3 hrs in oven
In addition to the liquid notes above, you may want to make these changes as well:
- reduce the amount of whole/leaf herbs by half
- add ground spices during the last 30 min of cook time
- you may prefer to brown meat before cooking in the crock pot; it's a flavor & fat issue
- add rice or noodles in the last two hours of low cook time
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. :)