Convert your oven or stovetop recipe times to slow cooker settings in seconds. Enter your original cook time, select your cooking method (oven or stovetop), and choose a slow cooker setting (low or high) to get your converted slow cooker cook time — plus a handy range so you know when to start checking.
Slow Cooker Cook Time
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Check From (Earliest)
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Check Until (Latest)
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Recommended Setting
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Original Cook Time
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The general rule is that 1–2 hours in the oven equals 4–6 hours on the slow cooker's low setting, or 2–3 hours on high. For longer oven recipes (3–4 hours), plan for 6–8 hours on low or 4–5 hours on high. This converter applies those ratios automatically based on your inputs.
The high setting cooks approximately twice as fast as the low setting. Low typically reaches around 190–200°F (88–93°C), while high reaches about 300°F (149°C). Low is generally preferred because the longer, gentler cook time produces more tender meat and better-developed flavours.
Most oven-based casseroles, soups, stews, braised meats, and curries convert very well to the slow cooker. Dishes that rely on dry heat (like roasted vegetables, baked pastry, or anything meant to be crispy) don't translate as well. Baked goods can work but require testing and adjustment.
Yes — slow cookers trap steam and moisture, so liquids don't evaporate the way they do in an oven. As a rule of thumb, reduce liquid in the original recipe by about one-third. This prevents watery soups and stews at the end of cooking.
Slow cookers don't have adjustable temperatures the way ovens do — they simply run on low or high. You don't need to worry about matching the oven temperature; the main conversion is just the cook time and choosing your setting. Dishes that cook at higher oven temps (400°F+) may need a slight extra time buffer in the slow cooker.
Yes — slow cookers are designed to be left unattended safely. They operate at low temperatures and most modern models have automatic keep-warm functions. Always ensure the lid is on properly, the cooker is on a stable surface, and the cord is away from heat sources.
Different foods have different moisture content, density, and safe internal temperature requirements. Large cuts of meat need longer cook times to break down connective tissue, while poultry should reach safe internal temperatures without being overcooked. Soups and stews are more forgiving. This converter uses dish type to refine the estimate.
Yes, but the conversion goes the other direction — pressure cookers are much faster than slow cookers. A 30-minute Instant Pot recipe typically converts to 4–6 hours on low or 2–3 hours on high in a slow cooker. This tool includes a pressure cooker input option to handle that conversion.