Converting Oven/Stove Cooking to Crockpot Tips

Almost any recipe you traditionally make in the oven or on the stovetop, can be made in a crockpot. Here are some tips for success:

Stove/Oven (350 degrees): 
15-30 minutes in oven = 4-6 hrs on low; 1 1/2-2 1/2 hrs on high in crockpot
35-45 minutes in oven = 6-8 hrs on low; 3-4 hrs on high in crockpot
50 min-3 hrs in oven = 8-10 hrs on low; 4-6 hrs on high in crockpot

*Reduce the amount of liquid a recipe calls for by about half. The crockpot will produce more liquid that won't get boiled away.
*If the recipe doesn't call for any liquid, you may need to add 1/2 c. of water or broth to produce enough steam for the crockpot to reach the right temperature. This isn't always the case. If you are cooking something that will produce moisture, like mushrooms, they will cook down and make their own moisture.
*I usually brown any ground meat, like ground chuck, sirloin, sausage, etc..before placing in the crockpot. I also rinse and drain it well. This will reduce the amount of fat too, But I usually don't cook chicken, pork, smoked sausage, etc..first before placing in the crockpot. I guess because they are more textured.
*Cut vegetables into the same size slices for consistent cooking.
*More delicate vegetables like: tomatoes, peas, etc..should be added near the end of the cooking time.
*In soups and stews containing dairy products like: milk, cheese, etc.. should be added in the last 30-60  minutes, to keep them from scorching.
*At the end of the cooking time, if there appears to be too much liquid, remove the lid and allow the water to cook out. (Turning the crockpot to high may make this go faster)
*If you want to thicken the sauce, add evaporated milk, half and half, sour cream, cheese, or cornstarch (mixed with a little water or some of the broth).
*whole herbs and spices may need to be reduced by half, as they are more flavorful in a crockpot, Ground spices may lose some of their flavor, so add them during the last hour of cooking.
*One hour on high is generally equal to 2 hrs on low. Most recipes can be adjusted using this formula. (4 hrs on high = 8 hrs on low, 3 hrs on high = 6 hrs on low, etc..)
*Use evaporated milk in a recipe cooking 8-10 hours, or wait til the last hour to add regular milk.
*Frozen foods may be cooked in the crockpot without defrosting.
*Vegetables do not need to be sauteed first before adding to crockpot. You may need to reduce the amount of stronger vegetables like: onions & garlic, since they will permeate other vegetables with their full flavor.
*Dry beans can be cooked on low overnight as an alternative to soaking. Cover with water and add 1 t. baking soda. Drain when done and combine with other ingredients. Be sure beans are softened before adding to any sugar or tomato mixture.
*For soups, add water only to cover the ingredients. If thinner soup is desired, more liquid can be added at the last hour of cooking.
*Most uncooked meat and vegetable combinations will require at least 6 hours on low, some 8 hrs. Plan accordingly, and know your crockpot's guidelines.
*If the lid won't fit on the crockpot due to size of the meat, wrap the entire top of the crockpot with heavy duty aluminum foil until meat has cooked down. Remove the foil and place the lid on, if desired, or just continue cooking with aluminum foil.
*Removing the lid during cooking times will increase the amount of time the food needs to cook by 20-30 minutes each time you open the lid. Removing the lid to stir is not necessary unless the recipe calls for it.

Enjoy your crockpot cooking! I do!!