A Crockpot conversion chart
Source of Recipe
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Recipe Introduction
In most cases, all ingredients can go into you crockpot in the beginning and can cook all day. Many
preparatory steps are unnecessary when using the crockpot. For example, you never need to brown or saute
vegetables. If you feel unsure about a step, go ahead and follow the recipe's directions as written.
A few hints to remember:
*Allow sufficient cooking time on "low" setting.
*Do not add as much water as some recipes indicate.
*Remember -- liquids don't boil away as in conventional cooking. Usually you'll have more liquid at the end of
cooking instead of less.
*Cook with cover on -- except to "brown off" liquids after cooking
*it's "one-step" cooking: many steps in the recipes may be deleted. Simply add ingredients to the crock pot at
one time and cook 8 to 10 hours (add any liquid last).
*Vegetables do not overcook as they do when boiled in your oven or on your range. Exception: milk, sour
cream or cream should be added during the last hour.
*Recipes that will not adapt well are cold soups, salads and those that require broiling or deep frying.
BROWNING MEATS
Seldom necessary -- except to remove excess fat. Just wipe well and pat dry. Fats will not bake off in the
crock pot as they do in your oven. Pork, Lamb, bacon, et cetera should be browned and drained before adding
to the crock pot.
LIQUIDS
Use less in crock pot cooking -- usually about half the recommended amount. 1 cup liquid is enough for any
recipe unless it contains rice or pasta. Example: if a recipe calls for 2 cans beef broth, 1 will do.
SAUTEING VEGETABLES -- Never necessary!
Stir in chopped or sliced vegetables with other ingredients. Only exception: eggplant should be parboiled or
sauteed, due to its strong flavor.
Since vegetables develop their full flavor potential with crockpot cooking, expect delicious results even when
you reduce quantities. Example, if a recipe calls for 2 pounds sliced onions you may use only one pound.
Because vegetables take longer to cook than meat, slice or chop them when possible. Note: sliced fresh
mushrooms, frozen peas or corn should be added during the last hour, if convenient, for better color. (If this
doesn't bother you, then toss them in at the beginning!)
TIME GUIDE
IF THE RECIPE SAYS --- THEN COOK IN CROCK POT:
15 to 30 minutes -- 1 ½ to 2 ½ hrs on high or 4 to 8 hrs. on low
35-45 minutes -- 3-4 hrs on high or 6-10 hrs on low
50 minutes to 3 hrs -- 4-6 hrs on high or 8-18 hrs on low
High = 300 degrees -- Low = 190 degrees
*Most uncooked meat and vegetable combinations will require at least 8 hours on low.
Crockpots cook so gently...so a few extra hours on low need not worry you. Any recipe can be cooked on high
the first two hours to reduce cooking time, and then turned to low.
Many recipes say "bring to boil, then turn down to simmer." In a crockpot this is not necessary. Simply set the
crock pot to low and forget it. (I find that in some recipes the taste is slightly different, but not enough to
truly worry about it.)
QUANTITIES
The quantity of meat, poultry and vegetables may be reduced without affecting flavor. Especially vegetables!
If in doubt, cut the recipe in half. Casserole recipes often suggest a specific size of baking dish, Most recipes
will fit into any size crockpot (except maybe the tiny dip ones!).
Recipes for a 4-qt. Dutch oven will fit the 3 ½ and 4 ½ qt. crockpots. For the 6 quart recipes, cut them in
half.
PASTA AND RICE
If a recipe calls for cooked noodles, macaroni, etc...cook BEFORE adding to the crockpot. Don't overcook --
just until slightly tender. Add towards the end of the cooking time, not at the beginning.
If cooked rice is called for, stir in with other ingredients; add 1 cup extra liquid per cup of raw rice. Use long
grain converted rice for best results in all-day cooking.
TOPPINGS
When a crisp topping of crumbs, bacon bits, tomato wedges or grated cheese is called for, add just before
serving.
Dumplings -- may be cooked in broth or gravy on high. The 3 ½ qt. size limits servings to 3 or 4. Drop by
spoonfuls on simmering stew or liquid. Cook covered about 30 minutes. Biscuit, pie crust, or instant mashed
potato toppings require baking. Transfer to a baking dish and follow recipe.
CHEESES
Processed cheeses or cheese spreads, such as American or Velveeta, are usually more satisfactory than
Cheddar cheese. Try both -- see which you prefer.
HERBS AND SPICES
Leaf and whole spices are preferred, but their flavor power may increase -- so use only half the recommended
amount. If you use ground herbs and spices, add during the last hour of cooking.
PRECOOKING
Do not precook seafood or frozen vegetables. Just rinse and drain thoroughly before adding to other
ingredients. These foods cook quickly. Best to add during the last hour of cooking.
GRAVY
To thicken gravies before serving: remove ½ cup of liquid from crockpot, stir in recommended amount of
cornstarch, return to crockpot and simmer on High for 15 minutes. OR -- stir in 1/4 cup quick cooking tapioca
at start of cooking. Gravy will thicken as it cooks.
MILK
Milk and sour cream tend to break down during extended cooking. When possible add during last hour of
cooking. (This goes for cheese too.) Condensed soups may be substituted for milk, etc., and can cook for an
extended period of time.
SOUPS
Some soup recipes call for 2-3 quarts of water. Add other soup ingredients to crockpot, then add water only
to cover. If thinner soup is desired, add more liquid 1 hour before serving time.
If milk based recipes have no other liquid for initial cooking, add 1 or 2 cups of water. Then stir in milk or
cream as called for, and heat before serving.
BEANS
Instead of soaking beans overnight, cook them overnight on low with water and 1 teaspoon soda added. Or
parboil (Especially important in hard-water areas to properly soften beans.) Drain and combine with other
ingredients. Cook according to time guide. Be sure beans are softened before you add any sugar or tomato to
mixture.
STEWS AND RAGOUTS
Brown and drain stew meat if fat is visible. Fat or oil for browning may be omitted.
Do not use large quantities of water for stews. Usually one cup of liquid is enough. You may wish to add one
tablespoon of beef flavored base at the end of cooking (I like Tone's, myself).
HOW TO ADAPT A TYPICAL RECIPE
Here's a sample recipe. Here's what would happen to it. (CAPS = THE CROCKPOT ADAPTATION!)
Chicken-Seafood Casserole (YUM!)
1 pound raw shrimp, shelled and deveined (RINSE AND DRAIN ONLY) --
2 1/2 teaspoons salt --
3/4 cup regular white rice (NOT INSTANT RICE!) --
2 chicken legs and thighs, boned and skinned (WASH AND PAT DRY) --
2 whole chicken, boneless and skinless (WASH AND PAT DRY) --
3 tablespoons salad oil (DON'T NEED) --
1/2 cup chopped onion --
1/2 cup chopped green pepper --
1 can (10 ½ oz.) condensed tomato soup, undiluted --
1 cup heavy cream (SEE BELOW) --
1/2 cup dry sherry --
1/2 teaspoon Worcestershire sauce --
1/4 teaspoon pepper --
1/4 teaspoon dried thyme leaves --
2 tablespoons chopped parsley --
1.) In a large sauce pan, bring 1 quart of water to a boil, add shrimp and salt. Return to boiling; reduce heat,
and simmer, covered 10 minutes and drain. (SKIP!)
2.) Preheat oven to 350. Cook the rice as package label directs. Wash chicken and pat dry with towel. (SKIP!)
3.) In hot oil in 4-quart Dutch oven, brown chicken well on all sides, remove pieces as browned. (SKIP THIS
ONE, TOO!)
4.) Discard all but 2 tablespoons drippings from Dutch oven. In hot drippings saute onion and green pepper
until tender about 5 minutes. (SKIP-O-RAMA!)
5,) Stir in soup, cream (ADD CREAM DURING LAST HOUR. PUT ALL INGREDIENTS IN CROCK POT AND MIX
WELL.), sherry, 1 ½ teaspoons salt, the Worcestershire sauce, pepper and thyme until well blended. Add
cooked rice (ADD 1 CUP EXTRA CHICKEN BULLION, BROTH OR WATER), chicken and shrimp. (STIR TOGETHER
THOROUGHLY.)
6.) Bake, covered, 60 minutes, or until chicken is tender. Sprinkle with parsley. (COOK 8-10 HOURS ON LOW
OR HIGH FOR 4 HOURS.)
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