ALLRECIPES is a great website and I got this fabulous tip from them – here is the link:
If you have a favorite stovetop or oven recipe that you wish you could make in the slow cooker? If it has some moisture in it—whether from water, broth, wine, sauce, or canned soup—you’re in luck. Just about anything you can braise, stew, bake, or roast can work well in a slow cooker. Just keep some tips in mind when you’re converting a conventional recipe for your crock pot.
Top Slow Cooker Conversion Tips
I would add a few other ideas:
1. I have drained off excess sauce just before the end of the cooking and thickened it with cornstarch, and then stirred it in and let it simmer with the last 30 minutes of cooking. It does the trick every time! It is also less calories than the cream, sour cream and shredded cheese options.
2. Seasoning definitely needs to be re evaluated before serving – I find that most of the time I need to add salt.
3. There is NO way to cook meat anything but well done in a slow cooker – medium or medium rare or rare just doesnt work. So its a good approach for braising, but not, in my opinion, for roasting.
4. Shrimp and most fish cooks so fast that if you convert a fish recipe cut the time for cooking down to no more than half an hour without testing for doneness – so that the fish does not overcook and dry out. Having said all of that – this is still my ABSOLUTELY favorite cooking tool – just look at the delicious dish Chicken and Quinoa and Peppers in my very old Crockpot below. YUM!