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    You are in: Home / Community Forums / Slow Cooker & Crock-Pot Cooking / Crock Pot Cooking
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    Crock Pot Cooking

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    Fri Jan 18, 2013 2:34 pm
    Newbie "Fry Cook" Poster
    Stewed Beef Chunks im choosing to use a crock pot for this recipe at what temperature would i have it set at over a 4 hr period?
    Fri Jan 18, 2013 2:40 pm Groupie
    If you want it cooked in 4 hours, I'd set it to High. Low will take 6-8 hours.
    Fri Jan 18, 2013 2:44 pm
    Newbie "Fry Cook" Poster
    thankyou. others have seemed to cook it over a 4 hr period in a crock pot and seemed to turn out ok
    Fri Jan 18, 2013 2:51 pm Groupie

    "It's difficult to give exact conversion information on translating traditional oven recipes to the crockpot. Below you will find some general guidelines for converting your favorite recipes to the crockpot. Since crockpots vary, you should consult your owner's manual for instructions.

    • Crockpots may vary but generally, the LOW setting is about 200 degrees F. and the HIGH setting is about 300 degrees F. One hour on HIGH is approximately equal to 2 to 2-1/2 hours on LOW. Most crockpot recipes recommend cooking 8-10 hours on LOW. Some recipes recommend the HIGH setting based on the nature and texture of the food. You will have to judge your recipe accordingly. For example, beef cuts will be better cooked on LOW for 8-10 hours to get a more tender texture, where chicken can be cooked on HIGH 2-1/2 to 3 hours.

    • Reduce the amount of liquid used in most oven recipes when using the LOW setting, since the crockpot retains all moisture that usually evaporates when cooking in the oven. Add liquids for sauces about an hour before done. You will normally end up with more liquid at the end of cooking times, not less. A general rule is to reduce liquids by half, unless rice or pasta is in the dish.

    • Spices may need to be reduced or increased. Whole herbs and spices increase their flavoring power in crockpot cooking while ground spices may have lost some flavor. Add ground spices during the last hour of cooking. Whole leaf and herbs will probably need to be reduced by half.

    • Rice, noodles, macaroni, seafood, Chinese vegetables and milk do not hold up well when cooked 8-10 hours. Add these to sauces or liquid about 2 hours before serving when using LOW setting (or 1 hour on HIGH). If you want to use milk in an 8-10 hour recipe, use evaporated milk.

    • Browning meats before cooking is a personal choice. It is not necessary but it will reduce the fat content of some meats and increase eye appeal if you brown it before cooking.

    • Sautéing vegetables (like onions, etc) is not necessary, (except for eggplant which should be parboiled or sautéed prior due to its strong flavor). Just add them to the pot with everything else. You may wish to reduce quantities of stronger vegetables since they will permeate the other foods in the crockpot with their full flavor.

    • Dry beans can be cooked overnight on LOW as an alternative to soaking. Cover with water and add 1 teaspoon of baking soda. Drain and combine with other ingredients. Be sure beans are softened before adding to any sugar or tomato mixture.

    • For best results, use long-grain parboiled/converted raw rice in recipes, and use standard liquid amounts instead of reducing the liquid. For mixed recipes requiring pasta, it's best to cook the pasta separately to al dente texture and add just before serving.

    • For soups, add water only to cover ingredients. If thinner soup is desired, more liquid can be added at the end of the cooking time.

    The following charts assume a normal oven baking temperature of 350- to 375 F.

    General Oven to Crockpot Cooking Time Conversions

    Oven Crockpot
    15 to 30 min.: 1-1/2 to 2-1/2 hours on HIGH or 4 to 6 hours on LOW
    35 to 45 min.: 2 to 3 hours on HIGH or 6 to 8 hours on LOW
    50 min. to 3 hrs.:4 to 5 hours on HIGH or 8 to 18 hours on LOW"
    Chicagoland Chef du Jour
    Fri Jan 18, 2013 3:12 pm Groupie
    This info should be a STICKY NOTE at the top of the page.
    Chicagoland Chef du Jour
    Sat Jan 19, 2013 9:20 pm Groupie
    BUMPING.... who d we contact to get this crockpot info in a sticky? It comes up all the time!
    Sat Jan 19, 2013 10:33 pm Groupie
    Hosted by Auntie Jan and kzbhansen
    Chicagoland Chef du Jour
    Sat Jan 19, 2013 10:37 pm Groupie
    Zeldaz wrote:
    Hosted by Auntie Jan and kzbhansen

    Ah, ha. Of course. I'll send a Zmail.

    Thanks Carmie!
    Sun Jan 20, 2013 9:41 am Groupie
    De nada, Chiccie.
    Sun Jan 20, 2013 4:36 pm Groupie
    I'm not sure that a sticky would do anything. Chefs are looking at the recipe when they ask this question, not browsing the Q&A forum.
    Sun Jan 20, 2013 4:40 pm Groupie
    DEEP wrote:
    I'm not sure that a sticky would do anything. Chefs are looking at the recipe when they ask this question, not browsing the Q&A forum.

    I tend to agree with you. From my experience here and elsewhere, most people never look at stickies when they have a question, anyway.
    Sun Jan 20, 2013 5:17 pm Groupie
    Especially when there are so MANY of them on some!
    Sun Jan 20, 2013 5:22 pm Groupie
    Amen! "Stickys" have sorta become lost in the site itself. Also, many questions come from newer members. They may have not even visited a forum before asking a question.
    Chicagoland Chef du Jour
    Sun Jan 20, 2013 7:46 pm Groupie
    It's true. The "stickies" do not catch my attention at the top of the forum page. I forget they are there.
    Sun Jan 20, 2013 9:16 pm Groupie
    For what it is worth, the question was cooking time.

    I make beef stewing meat in the crock with NOT soup; but broth and herbs for 4 hours on high and IT IS DONE. Almost over done.4 on LOW, is close. Without any onions, mushrooms, etc, 4 should work.

    Again, Different crock cook differently, newer ones much hotter, so beware.
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