Slow cookers are a great method of cooking as they can reduce meal preparation time and utilise cheaper, tougher cuts of meat. However, due to the way that slow cookers work, the ingredients and method of recipes can need adaptations to be successful in a slow cooker.
In this guide, we'll cover which recipes work well in slow cookers, how to adapt oven and stovetop recipes to be suitable, top tips for successful slow cooker meals, as well as an example recipe conversion.
Recipes that work well
As a general rule, recipes that have a longer cooking time make for a good choice, such as soups, stews, and casseroles.
Cheaper and tougher cuts of meat like pork shoulder, chicken thighs, and lamb shanks are great options because the slow cooking method means they break down slower, resulting in a tender end result. Avoid expensive cuts of meat like fillet steaks as the slow cooking process ruins the meat.
How much liquid to use
Slow cookers trap the liquid inside (thanks to the lid!) so we need to reduce the amount of liquid used when altering oven or stovetop cooked recipes. Halving the amount of liquid in these recipes is a good starting point. If the recipe needs more liquid, you can add more. It's easier to add more than it is to take it away
If there's still too much liquid after cooking, you can either simmer the dish on the stovetop with the lid off to reduce and thicken the sauce, or you can use cornflour to thicken the sauce. If you choose the latter, in a separate dish mix 1 tbsp of cornflour with 2 tbsp of cold water to form a smooth paste. Add to the slow cooker with 30 minutes to go if cooking on high, or 1 hour to go if cooking on low.
Conversion times
The length of time that an oven or stovetop recipe takes will influence how long it needs to cook in the slow cooker. Below is a guide for adjusting the length of time from oven/stovetop cooked recipes to work in a slow cooker for high and low settings.
Oven/stovetop | Slow cooker high | Slow cooker low |
30 mins-1 hour | 2-3 hours | 4-6 hours |
1-2 hours | 3-4 hours | 6-8 hours |
2-4 hours | 4-6 hours | 8-12 hours |
*A note on slow cooker low and high settings
The only difference between the low and high settings on a slow cooker is the amount of time it takes to reach the set temperature of the slow cooker. The low setting takes longer than the high setting. Once this temperature is reached, the slow cooker stabilises at that temperature to allow for the ingredients to be cooked.
It's generally agreed that if you have the time, use the low setting where possible.
Ingredient placement
Put root vegetables at the bottom of the slow cooker to be closer to the heat source. If you prefer, you can sauté the vegetables first for a few minutes. This adds some colour and extra flavour.
The next layer should be the seared meat. Then add more finely chopped and delicate ingredients like broccoli closer to the top. This helps everything to finish cooking at the same time. Before putting the lid on, you should add the liquid which the recipe calls for, such as stock.
Tinned beans or legumes should be added 30-45 minutes before the end of the cooking time. Dried beans or legumes should be boiled for 10 minutes before adding to your slow cooker as some contain toxins that aren’t destroyed when cooked at low temperatures. We'd recommend using tinned beans or legumes unless you're familiar with cooking dried beans/legumes. This is because the cooking time for each bean/legume depends on its size, and may affect the recipe if it cooks too quickly or slowly compared to the other ingredients.
If the recipe includes dairy products like cream, milk, or yoghurt, add this in the last 15 to 30 minutes to avoid it curdling.
Fresh herbs should also be added in the last couple of minutes of cooking so that they're full of flavour when you serve the meal.
If you want to serve your dish with complex carbohydrates like brown rice, wholemeal pasta, or noodles, we recommend cooking these separately. It's possible to cook these in the slow cooker, however this influences the cooking time, heat settings, and liquid required.
Top tips
Don't open the lid whilst cooking as this releases the heat. Each time you remove the lid, it takes a while to heat back up which increases the cooking time required.
At the start of cooking, only include as much liquid as you want in the finished dish. The lid means liquid isn't evaporated in the cooking process, therefore adding too much liquid can result in a watery dish. If this happens, see the 'how much liquid to add' section of this blog for instructions on thickening the sauce.
Aim to fill your slow cooker two-thirds full to avoid any spillages and unevenly cooked food.
If your slow cooker doesn't have a sauté setting, brown the meat before adding to the slow cooker. Searing the meat beforehand helps to make a more flavoursome dish.
Frozen vegetables can release extra water compared with fresh. If possible, opt for fresh vegetables, otherwise you can adjust the liquid content to avoid the meal having too much liquid.
Dried herbs work better than fresh as their flavour develops over time. If using dried, add these at the start of the cooking process. If using fresh, add these to the slow cooker with 30 minutes to go.
If you have leftovers from your slow cooker, once cooled, put them into a container with a lid on and place them in the fridge. Reheat your food using the microwave or stovetop until thoroughly heated. Don't reheat leftovers in the slow cooker! The slow heating process means it's not food safe for reheating food.
Alcohol doesn’t evaporate in the slow cooker process, so you'll need to use less compared to oven and stovetop cooked recipes. A little goes a long way.
How to convert your recipe to a slow cooker
Read the recipe through and check it will be appropriate to slow cook. Recipes that work include casseroles, soups, stews. Aim for recipes with root vegetables, tougher cuts of meat, or whole meat portions.
Check what liquid is used in the recipe. For any stock, broth, or liquid ingredients make a note to halve the amount.
For dairy, such as yoghurt or milk, make a note to add this at the end of the cooking time.
For alcohol, use less than the recipe states, or simmer it first in a separate pan for 5-10 minutes or until it's reduced by half. Then pour into slow cooker when you add the rest of the liquid and stir through.
Check the conversation times of the slow cooker using the table above.
Brown the meat first and put aside. Next, brown the vegetables.
Follow the ingredient placement guidelines.
Set a timer to add ingredients such as dairy and fresh herbs toward the end of the cooking.
Example recipe conversion
Here we have the beef bourguignon recipe which is usually cooked in the oven. We've adapted the ingredients and method so that it's suitable for cooking in the slow cooker.
Ingredient adaptions
All of the ingredients remain the same, except:
Beef stock reduced from 500ml to 250ml
Red wine reduced from 300ml to 150ml
Fresh thyme swapped for 1 tsp dried thyme as the flavour develops better over time. If you'd prefer to use fresh, add this with 30 minutes to go rather than at the beginning.
Method adaptions
Turn slow cooker to the low heat setting.
Heat the oil in a large saucepan over medium heat. Add the diced beef and brown for 5 mins. Remove the beef from the pot and set it aside.
Add the celery, carrot, mushrooms, and diced onion to the pot, and sauté for 5 mins, until tender. Add the garlic, dried thyme, and tomato puree, and cook for another 2 mins.
Add the vegetables and beef to the slow cooker.
Add the red wine, stock, pearl onions, and bay leaf. Season with salt and pepper to taste.
Cook on low for 7 hours.
In a small bowl, whisk the cornflour with a dash of water, then add to the slow cooker. This will help to thicken the sauce.
Cook for 1 further hour on low.
Serve garnished with parsley or a side of green vegetables for a carbohydrate-free meal, or with mashed or roast potatoes.
Summary
Slow cookers can be an excellent way to make flavoursome meals that are quick to prepare and utilise cheaper cuts of meat. Some recipes suit the slow cooking process more than others - but there are many oven and stovetop recipes that will work well with a couple of adaptations.
Written by Roisin Cook and Gundeep Sohanpal - Second Nature Health Coaches