🍲 Slow Cooker Conversion Calculator
Enter your recipe's normal cooking time to get the equivalent slow-cooker time on Low and High.
Slow cooker — Low
4–6 hours
Slow cooker — High
1.5–2.5 hours
A rough conversion from oven/stovetop time to a slow cooker: roughly 1 hour of conventional cooking becomes about 4–6 hours on Low or 1.5–2.5 on High. Low and High reach the same temperature (~90–100°C); High just gets there faster. Reduce added liquid by about a third (the lid traps steam), and add dairy or delicate vegetables near the end. Times vary with your cooker and how full it is — check for doneness. 🔒 In your browser.
How the slow cooker conversion calculator works
Slow cookers work at a low, steady temperature, so a dish that takes minutes on the stove takes hours in the crock. The tool uses the standard Crock-Pot conversion bands: roughly, a 15–30 minute recipe becomes 4–6 hours on Low (or 1.5–2.5 on High); 35–45 minutes becomes 6–8 hours Low; and anything up to a few hours becomes 8–10 hours Low. Low and High reach the same final temperature — High just gets there faster — so pick based on how long you'll be away.
Cut the added liquid by about a third, since the lid traps steam that would otherwise evaporate. Brown meat and sauté aromatics first for flavour, add dairy, seafood and tender vegetables in the last 30–60 minutes, and resist lifting the lid (each peek adds ~20 minutes). These are estimates — cooker size, how full it is and ingredient density all matter, so check for doneness.
Frequently asked questions
How do I convert a recipe to a slow cooker?
As a rule of thumb, 15–30 minutes of conventional cooking becomes 4–6 hours on Low or 1.5–2.5 on High; 35–45 minutes becomes 6–8 hours Low; up to a few hours becomes 8–10 hours Low. Also cut the liquid by about a third.
What is the difference between Low and High on a slow cooker?
Both settle at about the same temperature (90–100°C / 195–210°F); High just reaches it faster. High takes roughly half the time of Low. Tougher cuts do better on Low for longer, which breaks down connective tissue more gently.
Why do I use less liquid in a slow cooker?
The lid seals in steam that would normally evaporate, so liquid doesn't reduce the way it does on the stove. Reducing added liquid by about a third stops the dish coming out watery. You can thicken at the end if needed.
Can I convert any recipe to a slow cooker?
Braises, stews, soups, chillis and tough cuts convert beautifully. Dishes meant to be crisp, quick-cooked or delicate (seared steaks, stir-fries, seafood) don't. Add quick-cooking items like peas, cream or pasta near the end.
Is it better to cook on Low or High?
Low is more forgiving and better for tough cuts and long days out; High is fine when you're short on time and the dish isn't collagen-heavy. Many recipes work on either — just match the time from this calculator.