topic Re: Slow Cooker Conversion in Recipes

Slow Cooker Conversion

Jordan2 — Mon, 02 Nov 2020 16:50:55 GMT

I found a recipe that is made for a slow cooker, I don’t have one. You’re to cook it on low for 6-8 hours. I have looked up a conversion chart for cooking on the stovetop or oven. Would you cook it in the oven or stovetop, how long would you cook it for?

Re: Slow Cooker Conversion

LindaSal — Mon, 02 Nov 2020 16:55:07 GMT

My guess would be to do stovetop. Preferably in a cast iron Le Crueset type pan if you have one. I'll tell you though you can buy nice crock pots for reasonable money on Amazon. I use mine all winter long, just something about them, the food does come out great every time. Best of luck

Re: Slow Cooker Conversion

fthunt — Mon, 02 Nov 2020 17:06:58 GMT

Kind of depends on what you're cooking.............soup ....a large piece of meat....

root vegetables.......stew?

Re: Slow Cooker Conversion

NicksmomESQ — Mon, 02 Nov 2020 17:07:40 GMT

@Jordan2 I would use the stovetop. It would work great if you have a stockpot.

I love my slow cooker.

Re: Slow Cooker Conversion

pachutabelle — Mon, 02 Nov 2020 17:43:06 GMT

Just me but I would prefer to put the recipe in a dutch oven and cook it in the oven at 300-325 for maybe four to five hours or until tender if it's meat. That way you won't have to watch it so close. Stovetop if soup. You shouldbe able to tell when done. But like I said just preference.

Re: Slow Cooker Conversion

graciesjoy — Mon, 02 Nov 2020 18:13:33 GMT

I'd probably go with the oven over your stovetop just to reduce the amount of liquid that's likely to evaporate. You can lose quite a bit of liquid by cooking something on the stovetop over the oven. If you're stewing chicken or beef for stock for soups or stews there's a lot more liquid lost on the stovetop. JMO. Good luck.

Re: Slow Cooker Conversion

ECBG — Mon, 02 Nov 2020 18:15:28 GMT

I would also use the oven and simmer slowly, unless it's soup. The stove top could create hot spots and you gennerally have to stir to prevent scorching.

Re: Slow Cooker Conversion

Jordan2 — Mon, 02 Nov 2020 18:18:16 GMT

@fthunt it's kind of like a casserole, it's made with chicken, cream of mushroom soup, and Stove Top stuffing. As for buying a slow cooker, it's not the money, I really don't have room for it, I also have a graveyard of appliances I used once or twice never to be used again, I don't want to add to it!

Re: Slow Cooker Conversion

Desertdi — Mon, 02 Nov 2020 21:21:34 GMT

@Jordan2 wrote:
I found a recipe that is made for a slow cooker, I don’t have one. You’re to cook it on low for 6-8 hours. I have looked up a conversion chart for cooking on the stovetop or oven. Would you cook it in the oven or stovetop, how long would you cook it for?

@Jordan2 Stove top......on very low heat. Check it every once in a while, give it a stir. Probably 6 hours at least......but taste it to see if it is done.

Re: Slow Cooker Conversion

PA Mom-mom — Mon, 02 Nov 2020 21:26:55 GMT

@Jordan2 I agree with those who say oven, low and slow, in a Dutch oven or similar. Unless it's a soup.

Re: Slow Cooker Conversion

jannabelle1 — Tue, 03 Nov 2020 00:18:55 GMT

For a chicken dish with the creamy soup and stuffing mix, I'd definitely go with the oven.

Re: Slow Cooker Conversion

lovesrecess — Tue, 03 Nov 2020 01:00:13 GMT

I know that recipe...I think you could use the oven or the stovetop since it has stovetop stuffing in it...it should not take very long to cook so am surprised it would take very long even in a slow cooker. Just know the recipe is loaded with sodium if that is a concern for you or your family. If you want to take the guesswork out you might want to google the recipe and see if you can find it without the slow cooker being recommended.

Re: Slow Cooker Conversion

AuntG — Tue, 03 Nov 2020 13:06:20 GMT

First, I'd buy a cheap slo cooker. Otherwise, I'd try the oven on a lower temp.

Re: Slow Cooker Conversion

Toppers3 — Wed, 04 Nov 2020 04:11:04 GMT

@Jordan2 wrote:
@fthunt it's kind of like a casserole, it's made with chicken, cream of mushroom soup, and Stove Top stuffing. As for buying a slow cooker, it's not the money, I really don't have room for it, I also have a graveyard of appliances I used once or twice never to be used again, I don't want to add to it!

Hi @Jordan2 ,

I had a similar recipe at my cousin's house that she used to make for my husband and me for dinner when we'd visit with her.

It's a recipe that has been around for some time.

It's similar to your recipe, except that it includes sour cream in the recipe as well as the soup.

You don't need to bake it for too long.

I will post the recipe here, just so that you have some idea of the ingredients that are needed, plus the temperature that is needed for the baking time. You make it in the oven.

Here it is, from the Back of the Box Recipes:

Stove Top One-Dish Chicken Bake

Prep: 10 mins - Total: 45 mins

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 cups hot water*
1/4 cup (1/2 stick) butter or margarine, cut up
4 boneless skinless chicken breast halves (about 1-1/4 lb.)
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream

*Or use milk.

Mix contents of Vegetable/Seasoning packet, hot water and butter in large bowl until butter is melted. Stir in Stuffing Crumbs just to moisten. Let stand 5 minutes.

Place chicken in 12x8-inch baking dish or 2-quart casserole. Mix soup and sour cream; pour over chicken. Top with stuffing.

Bake at 375° for 35 minutes or until chicken is cooked through.

Makes 4 servings

This recipe created by Kraft Foods.

Re: Slow Cooker Conversion

Jordan2 — Wed, 04 Nov 2020 13:21:08 GMT

@Toppers3 wrote:
@Jordan2 wrote:
@fthunt it's kind of like a casserole, it's made with chicken, cream of mushroom soup, and Stove Top stuffing. As for buying a slow cooker, it's not the money, I really don't have room for it, I also have a graveyard of appliances I used once or twice never to be used again, I don't want to add to it!
Hi @Jordan2 ,

I had a similar recipe at my cousin's house that she used to make for my husband and me for dinner when we'd visit with her.

It's a recipe that has been around for some time.

It's similar to your recipe, except that it includes sour cream in the recipe as well as the soup.

You don't need to bake it for too long.

I will post the recipe here, just so that you have some idea of the ingredients that are needed, plus the temperature that is needed for the baking time. You make it in the oven.

Here it is, from the Back of the Box Recipes:

Stove Top One-Dish Chicken Bake

Prep: 10 mins - Total: 45 mins

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 cups hot water*
1/4 cup (1/2 stick) butter or margarine, cut up
4 boneless skinless chicken breast halves (about 1-1/4 lb.)
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream

*Or use milk.

Mix contents of Vegetable/Seasoning packet, hot water and butter in large bowl until butter is melted. Stir in Stuffing Crumbs just to moisten. Let stand 5 minutes.

Place chicken in 12x8-inch baking dish or 2-quart casserole. Mix soup and sour cream; pour over chicken. Top with stuffing.

Bake at 375° for 35 minutes or until chicken is cooked through.

Makes 4 servings

This recipe created by Kraft Foods.

@Toppers3 thanks for the recipe. The one I have is very similar to this one, it's a lightened version, no margarine it has chicken broth in it. I saw a picture of the finished product, the chicken was shredded, making it in the slow cooker breaks up the chicken. I'm going food shopping on Friday, I think I'll buy what I need and will make it in the oven.

Re: Slow Cooker Conversion

Jordan2 — Fri, 06 Nov 2020 22:49:31 GMT

@Toppers3 wrote:
@Jordan2 wrote:
@fthunt it's kind of like a casserole, it's made with chicken, cream of mushroom soup, and Stove Top stuffing. As for buying a slow cooker, it's not the money, I really don't have room for it, I also have a graveyard of appliances I used once or twice never to be used again, I don't want to add to it!
Hi @Jordan2 ,

I had a similar recipe at my cousin's house that she used to make for my husband and me for dinner when we'd visit with her.

It's a recipe that has been around for some time.

It's similar to your recipe, except that it includes sour cream in the recipe as well as the soup.

You don't need to bake it for too long.

I will post the recipe here, just so that you have some idea of the ingredients that are needed, plus the temperature that is needed for the baking time. You make it in the oven.

Here it is, from the Back of the Box Recipes:

Stove Top One-Dish Chicken Bake

Prep: 10 mins - Total: 45 mins

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 cups hot water*
1/4 cup (1/2 stick) butter or margarine, cut up
4 boneless skinless chicken breast halves (about 1-1/4 lb.)
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream

*Or use milk.

Mix contents of Vegetable/Seasoning packet, hot water and butter in large bowl until butter is melted. Stir in Stuffing Crumbs just to moisten. Let stand 5 minutes.

Place chicken in 12x8-inch baking dish or 2-quart casserole. Mix soup and sour cream; pour over chicken. Top with stuffing.

Bake at 375° for 35 minutes or until chicken is cooked through.

Makes 4 servings

This recipe created by Kraft Foods.

@Toppers3 I made my dish today. I used my recipe but followed the directions you provided and it came out fine.

Re: Slow Cooker Conversion

Toppers3 — Sat, 07 Nov 2020 23:00:16 GMT

@Jordan2 wrote:
I found a recipe that is made for a slow cooker, I don’t have one. You’re to cook it on low for 6-8 hours. I have looked up a conversion chart for cooking on the stovetop or oven. Would you cook it in the oven or stovetop, how long would you cook it for?

Hi @Jordan2 ,

I'm so glad that your recipe turned out well.

I was thinking of you when I came across an article about "how to turn any recipe into a slow cooker recipe!"

I guess that it must be easier to do that, than to do the reverse.