Crock pot vs slow cooker adaptation

I love the recipes for slow cooker, but don’t have one. I do have a casserole dish with lid which can be used on the hob, and placed in the oven.

As a rough guide, how can I convert a slow cooker recipe as regards time, and maybe liquid.

Has anyone adapted slow cooker recipes for a Staub-type round cocotte?

Heather Baker
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