Slow Cooker Conversion Calculator — Oven to Slow Cooker

As a rough guide: 1 hour in the oven at 180°C equals approximately 6-8 hours on Low or 3-4 hours on High in a slow cooker. Dishes that cook longer in the oven (like pulled pork) need proportionally longer slow cooker times. The key difference is temperature — slow-cooker contents settle at about 90°C on Low and just below boiling (around 95-100°C) on High. Both settings converge near boiling point; High simply reaches that temperature faster rather than cooking hotter.

Yes, reduce liquid by about 50%. Slow cookers have a sealed lid so very little moisture evaporates. If your oven recipe calls for 500ml of stock, use around 250ml in the slow cooker. The ingredients will also release their own juices during the long cooking time.

Yes. Modern slow cookers on Low maintain about 85-90°C, which is above the UK FSA food-safety danger zone (8-63°C, where bacteria multiply). For extra safety, especially with raw meat, start on High for 30 minutes to bring the contents up to temperature quickly, then switch to Low. Always keep meat refrigerated until it goes in, and check it is properly cooked before serving (see below).

A slow cooker is a cooking method, not a substitute for checking the meat is done. Use a meat thermometer in the thickest part: the FSA says poultry (chicken, turkey), pork and all minced or reformed meats must reach 75°C at the core (or 70°C held for 2 minutes). Whole beef and lamb joints of intact muscle can be served less well done at the cook's discretion — around 63°C for medium, 71°C for well done — but minced or rolled cuts always need 75°C. If in doubt, cook for longer; slow cookers are very forgiving.

Most braised, stewed, and roasted dishes convert well. Recipes that rely on high dry heat (roast potatoes, pastry, bread) do not work in a slow cooker. Dairy products, pasta, and delicate vegetables should be added in the last 30-60 minutes to prevent curdling or overcooking.