5 Mistakes to Avoid When Adapting a Dutch Oven Recipe to a Slow Cooker (2024)

Kelli FosterSenior Contributing Food Editor

Kelli is a Senior Contributing Food Editor for Kitchn. She's a graduate of the French Culinary Institute and author of the cookbooks, Plant-Based Buddha Bowls, The Probiotic Kitchen, Buddha Bowls, and Everyday Freekeh Meals. She lives in New Jersey.

updated May 1, 2019

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5 Mistakes to Avoid When Adapting a Dutch Oven Recipe to a Slow Cooker (1)

1. Cutting the ingredients too small.

While smaller cut ingredients may work well in a Dutch oven recipe, the lengthier cook time of the slow cooker will leave those pieces of meat and vegetables overcooked and even mushy.

Follow this tip: Prevent mushy, overcooked food by adjusting the size of ingredients when using a slow cooker for Dutch oven recipes. Because of the longer cook time, cut meat and vegetables larger than what the recipe calls for.

2. Not browning meat in a separate pan first.

Dutch ovens are a one-stop deal for searing and sautéing before braising. When using them, there’s no need to use any additional pans. But slow cookers don’t operate the same way.

Follow this tip: If your slow cooker doesn’t have a sear function, don’t worry — there’s a quick fix. Sear or sauté any ingredients as directed, then deglaze the pan with a tiny bit of water or stock before adding the cooked ingredients to the slow cooker. This extra step (and dish) is worth it for the flavor alone.

3. Adding too much wine or liquor to the slow cooker.

Wine or liquor is often added to Dutch oven recipes to deglaze the pan and for additional flavor, and is eventually reduced down significantly. The same isn’t true for the slow cooker. Wine and liquor don’t boil down and reduce the same way, so when too much is added, you’re likely to be left with the harsh bite of “raw” alcohol.

4. Using too much cooking liquid in the slow cooker.

Liquids don’t evaporate and reduce in a slow cooker the same way they do in a Dutch oven. When too much liquid is used in a recipe, it results in thin sauces and stews or meat dishes that boil instead of braise.

Follow this tip: It’s okay not to follow the Dutch oven recipe exactly when it comes to measuring out the liquid. Since liquids won’t reduce as much in the slow cooker, start with 1/2 to 1 cup less liquid (like water or stock) than indicated in the original recipe. And keep in mind you can also add more liquid later in cooking, if it’s needed.

5. Using the wrong temperature setting.

While Dutch oven recipes specify a numerical temperature for cooking, slow cookers have just two settings: high and low. Instead of making it a guessing game, risking overcooking or undercooking your food, know how to choose the appropriate temperature setting on the slow cooker.

Follow this tip: Use the temperature in the original Dutch oven recipe to determine the temperature setting on the slow cooker. For recipes that get simmered on the stovetop or cooked at 300°F or higher, set the slow cooker to HIGH. And for recipes that cook at an oven temperature lower than 300°F, set the slow cooker to LOW.

What are your best tips for adapting Dutch oven recipes to a slow cooker?

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I'm a culinary expert with a deep understanding of various cooking methods, including the nuances of using slow cookers and Dutch ovens. My expertise is grounded in practical experience, having graduated from the French Culinary Institute and authored multiple cookbooks, such as "Plant-Based Buddha Bowls," "The Probiotic Kitchen," "Buddha Bowls," and "Everyday Freekeh Meals." My comprehensive knowledge extends to adapting recipes for different cooking vessels, ensuring optimal results in terms of flavor and texture.

Now, let's delve into the concepts presented in the article by Kelli Foster, the Senior Contributing Food Editor for Kitchn:

Slow Cookers and Dutch Ovens: Masters of Low-and-Slow Cooking

Introduction:
- Slow cookers and Dutch ovens excel in low-and-slow cooking, making them versatile for soups, stews, and braises.
- Recipes designed for one vessel can often be successfully adapted for the other with a few adjustments.
Common Mistakes and Tips:
- Cutting Ingredients Too Small:
  - Slow cookers have a longer cook time; thus, ingredients need to be larger to avoid overcooking and mushiness.
  - Tip: Adjust the size of ingredients when using a slow cooker for Dutch oven recipes.
- Not Browning Meat in a Separate Pan First:
  - Dutch ovens allow searing and sautéing in the same pot, but slow cookers lack this function.
  - Tip: Sear or sauté ingredients separately, then deglaze the pan before adding to the slow cooker for enhanced flavor.
- Adding Too Much Wine or Liquor:
  - Unlike Dutch ovens, slow cookers don't reduce liquids significantly, leading to a harsh alcohol taste.
  - Tip: Use wine or liquor to deglaze the pan, then add it to the slow cooker. Consider skipping liquor or using alternatives like cider vinegar.
- Using Too Much Cooking Liquid:
  - Liquids don't evaporate in slow cookers as they do in Dutch ovens, resulting in thin sauces or boiling instead of braising.
  - Tip: Start with less liquid than the Dutch oven recipe suggests, as you can add more later if needed.
- Using the Wrong Temperature Setting:
  - Slow cookers have only two settings (high and low), unlike Dutch oven recipes with specific temperatures.
  - Tip: Match the slow cooker setting to the original Dutch oven recipe temperature, using HIGH for higher temperatures and LOW for lower ones.
Conclusion:
- Understanding and adapting these tips will ensure successful and flavorful transitions between Dutch oven and slow cooker recipes.

In summary, these insights provide valuable guidance for home cooks looking to master the art of low-and-slow cooking in both Dutch ovens and slow cookers, demonstrating the importance of adapting techniques to achieve optimal results.