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Slow Cooker & Oven Slow-Cooking Recipes |  |
Plus for cooks who don't own a slow cooker (or whose slow cooker has gone kaput, hello, frequent problem) or like me, are too often disappointed by slow cookers, this page includes recipes that are "slow cooked in the oven" at low temperature for several to many hours. Oven slow cooking is a revelation!
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Slow Cooker vs Slow Cooking in the Oven
Regular readers know that I love the idea of the convenience of slow cookers but too-often find myself disappointed by their results.
First, the slow cookers themselves.
- Inconsistency Slow cooker temperatures can run both too cold and too hot.
- Unreliability Even high-priced slow cookers fall apart: think cracked ceramic, handles falling, quitting in the middle of cooking a meal. Arrrrgh ....
But even if you find a slow cooker you like, there are taste issues.
- Muddiness When foods are cooked for long periods all together in an actual slow cooker, a certain muddiness emerges.
- Mushiness Certain foods just don't slow cook well. Ever cook zucchini for several hours? Pure mush. (Sorry, dear husband. Last night's beef & hominy stew was delicious but the zucchini was a mess.)
But There's Hope!
Over the years, I've found that several of my recipes overcome traditional slow-cooker challenges. These slow cooker recipes not only withstand slow cooker issues but stand up and make themselves useful! Ever try lentil sloppy joes? So good!
Slow Cooker Alternative: Oven Slow-Cooking
Don't own a slow cooker? Why, yes, you do. It's called an "oven".
For about ten years, my slow-cook recipes are slow-cooked in the oven instead of a slow cooker on the counter.
Why?
- Temperature Consistency Just think about it. An oven costs hundreds of dollars, a slow cooker tens of dollars. Which product maintains a steady temperature? You're right, the oven.
- Vibrant Flavors Food cooked in the oven just tastes better than food cooked in a slow cooker.
How to Slow Cook with Your Oven: Temperature & Time
If you'd like to convert a recipe from a slow cooker to oven-slow cooking, dig out a heavy Dutch oven or braising pan with a heavy, tight lid that's used for both browning meats and the slow cooking itself. After that it's easy, a simple balance of oven temperature and time.
- Low Oven Temperature Water boils at 212F/100C, right? That means we want to slow-cook at 210F or 220F for an all-day cook or slightly higher 240F or 250F for a shorter cooking time. If you want to safely "hold" a dinner that's ready to eat but nobody's home yet, just lower the oven to 180F.
- Long Cooking Time The time range can be 8-10 hours or 4-6 hours.
See? Just like a slow cooker! Except with more control and more flexibility than "low" and "high".
So if you don't have a slow cooker, give your oven a shot. My recipes for slow oven-cooking are below but if you'd like to explore still further, we love Andrew Schloss' cookbook Cooking Slow: Recipes for Slowing Down and Cooking More (affiliate link).
Slow Cooker Breakfasts
Slow-Cooker Steel-Cut Oats
Slow Cooker Soups
At Last! Black Bean Soup
Chocolate Chili
Crockpot Chili with Spicy Sausage
Homemade Chili with Dried Beans (Slow Cooker or Slow-Cooked in the Oven)
Laura's Healthy Carrot Soup
Scandinavian Split-Pea Soup
Favorite Slower Cooker Soups from A Veggie Venture
Beefy Tomatillo Chili
Slow Cooker Onion Soup
Vegetable Chili with Sweet Potatoes & Chipotle
Slow Cooker Sides
How to Cook Dried Beans from Scratch (Slow Cooker or Oven Slow-Cooking)
Homemade Whole Cranberry Sauce for the Slow Cooker
Perfect Make-Ahead Mashed Potatoes (Party Potatoes)
Slow Cooker Caramelized Onions
Slow Cooker Sweet Potato (or Pumpkin or Butternut Squash) Grits
Favorite Slower Cooker Side-Dish Recipes from A Veggie Venture
Easy-Easy Slow Cooker Honey Carrots
How to Cook Sweet Potatoes in a Slow Cooker
Slow Cooker Green Beans & Tomatoes
Slow Cooker Butternut Squash with Ginger & Dried Fruit
Slow Cooker Garlic Smashed Potatoes
Slow Cooker Sweet Potatoes with Cranberry & Orange
Slow Cooker Tomato Grits
Slow Cooker Main Dishes
BEEF
Homemade Spaghetti Meat Sauce
Minnesota Sloppy Joes
Slow Cooker Shredded Beef Tacos
Slow-Cooked or Slow Cooker Pot Roast
CHICKEN
Chicken Cacciatore
Crockpot Chicken Goulash
One-Pot Chicken with Beans & Vegetables
Chicken Stew with Chickpeas & Kale
PORK
Milk-Braised Pork Roast
Ribs & Sauerkraut for Slow Cooker or Dutch Oven
TURKEY
Slow-Cooked Greens & Smoked Turkey
Slow-Cooker Turkey Breast
VEGETARIAN
Crockpot Lasagna
Slow Cooker Curried Vegetable Stew
Squash & Carrot Stew
OTHER
Slow Cooker Braised Lamb Shanks or Venison Shanks
Favorite Slower Cooker Dinners from A Veggie Venture
Slow Cooker Vegetarian Lentil Sloppy Joes
Sweet Potato Curry with Red Lentils, Roasted Peppers & Spinach
Trader Joe’s Slow Cooker Hack #1 (Easy Jambalaya)
Ugly But Delicious Tofu for the Slow Cooker
Slow Cooker Staples
No-Big-Deal Vegetable Stock for the Slow Cooker
Oven Slow Cooking Soups
Crockpot Chili with Spicy Sausage
Easy Tortilla Soup with Chicken or Turkey
Homemade Chili with Dried Beans (Slow Cooker or Slow-Cooked in the Oven)
Homemade Lentil Soup
Oven Slow Cooking Sides
Naturally Sweetened Apple Butter
Slow-Roasted Tomatoes
Tourlou Tourlou (Greek Baked Vegetables)
Oven Slow Cooking Dinners
BEEF
Corned Beef with Red Potatoes, Carrot Chunks, Cabbage Wedges & Cheese Sauce
Slow-Cooked or Slow Cooker Pot Roast
CHICKEN
Chicken Cacciatore
PORK
Ham & Beans
Red Beans & Rice
Thick Chops with Sauerkraut & Apples
TURKEY
Slow-Cooked Greens & Smoked Turkey
VEGETARIAN
Red Beans & Rice
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2002 – 2024
Some excellent tips and advice.
ReplyDelete...For slow cooking, some food items take longer than others. For your zucchini example, don't add it the same time as other items. Add it 1/2 way through the cooking process.
...for a beef chuck roast, I usually use red potato, which can hold up to the eight hour cooking process. But if I only had russet potato on hand, I would add them about four hours into the slow cooking process.
...And 'searing' meat does not 'seal' in juices. That is a long time food myth that has been busted ages ago. Searing provides the Maillard reaction/browning flavor to food items. However, juices will still push out of the meat/food items when searing.
...Like searing/cooking a beef or pork steak hot 'n fast. After you take the steak off of the grill, you can literally see some juices come to the surface of the meat.
Anonymous ~ Back at you, for excellent tips. Thank you! I especially appreciate the "red potato" tip as well as how you''ve shared your own experience. FYI I've also come to believe that one problem with slow cookers is that if the standard work day is eight hours, there's no way the food is in the slow cooker for just eight hours, probably closer to ten, so there's no adding foods midway and it's no wonder, with such temperature inconsistency, that the food ends up overcooked and mushy flavored. In contrast, 10 hours in the oven? Rarely a problem, though LOL I probably STILL wouldn't cook zucchini in a slow cooker!
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