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 a temperature of about 85-90°C, which is above the food safety danger zone (5-63°C). For extra safety, especially with raw meat, start on High for 30 minutes to bring the temperature up quickly, then switch to Low for the remaining time.

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

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Oven Cooking Time

Dish Type

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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 = 7 hours low / 4 hours high
Soup: 1 hour oven = 5 hours low / 2.5 hours high
Pulled meat: 1 hour oven = 8 hours low / 4.5 hours high

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.