What is the general rule for converting 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 cookers operate at about 90°C on Low and 150°C on High.

Should I reduce the liquid for slow cooker recipes?

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.

Is it safe to cook on Low all day?

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).

What core temperature should the finished meat reach?

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.

Can I convert any recipe to a slow cooker?

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.

BakeCalcs

Slow Cooker Conversion Calculator — Oven to Slow Cooker

Convert any oven recipe to slow cooker timings. Get setting recommendations, liquid adjustments, and layering advice for perfect slow cooker results.

Oven Temperature

Original oven recipe temperature in °C. For reference, a slow cooker runs at roughly 90°C on Low and 150°C on High.

Oven Cooking Time

Dish TypeSets the time multiplier — roasts and pulled meats need the longest slow cooking; soups the least.

How We Calculate This

This calculator converts oven cooking times and temperatures to slow cooker settings using standard conversion ratios. It accounts for the dish type (some dishes need longer slow cooking) and the oven temperature (higher temps mean relatively longer slow cooker times).

Conversion ratios

Stew/Casserole: 1 hour oven = 6 hours low / 3 hours high
Roast joint: 1 hour oven = 8 hours low / 4 hours high
Soup: 1 hour oven = 5 hours low / 2.5 hours high
Pulled meat: 1 hour oven = 9 hours low / 4.5 hours high

These figures are an approximate starting point — every slow cooker runs slightly differently, so treat the result as a guide rather than an exact time. Most slow-cooker recipes are forgiving on the upper end, so it is better to leave food a little longer than to under-cook it. Always check meat is properly cooked through with a thermometer (poultry, pork and minced meats to 75°C at the core) before serving.

Frequently Asked Questions

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Last updated: March 2026

All calculations are based on standard ratios and conversions. Results may vary with specific ingredients, equipment, and conditions.