I don’t know about you all, but I have used my slow-cooker (crock pot) a lot lately.
I have found some great recipes on Pinterest.
But there are a bunch of recipes that I would like to try that are made for the oven.
Lucky for us I found this “Slow-Cooker Conversion Chart” in an old issue of Paula Dean Magazine.
Recipes for large cuts of meat, casseroles, soups, and stews are all terrific for slow cooking.
The main thing is to reduce the liquid to about 1/2 cup unless the recipe contains rice, beans, or pasta.
To figure the cooking time, use this guideline:
~15 to 30 minutes conventional cooking time = 4 to 6 hours on LOW or 1 1/2 to 2 1/2 hours on HIGH.
~35 to 45 minutes conventional cooking time – 6 to 8 hours on LOW or 3 to 4 hours on HIGH.
Cook combinations of raw meat and vegetables for at least 6 to 8 hours on LOW to give the flavors time to blend.
I hope this helps you.
I am so very happy to have found this!