| |
Slow Cook LOW |
Slow Cook HIGH |
| Vegetables |
| Artichokes (whole) |
5 to 6 hours |
3 to 4 hours |
| Beets (whole) |
6 to 8 hours |
3 to 4 hours |
| Broccoli (florets) |
2 to 3 hours |
1 to 1½ hours |
| Butternut Squash (large chunks) |
6 to 8 hours |
4 to 5 hours |
| Cauliflower (florets) |
5 to 6 hours |
2½ to 3 hours |
| Corn on the Cob |
5 to 6 hours |
3 to 4 hours |
| Green Beans |
4 to 5 hours |
2 to 3 hours |
| Caramelized Onions (sliced) |
8 to 10 hours |
4 to 5 hours |
| Sweet Potatoes (whole) |
6 to 8 hours |
3 to 4 hours |
| Parsnips (sliced) |
4 to 6 hours |
2 to 3 hours |
| Potatoes (whole) |
8 to 10 hours |
4 to 5 hours |
| Zucchini (sliced) |
4 to 5 hours |
2 to 3 hours |
| |
| Beef |
| Brisket (4 to 5 pounds) |
8 to 10 hours |
4 to 5 hours |
| Chuck Roast (3 to 4 pounds) |
8 to 10 hours |
5 to 7 hours |
| Sirloin Roast (3 to 4 pounds) |
3 to 4 hours |
5 to 6 hours |
| Flank Steak (2 to 3 pounds) |
8 to 10 hours |
4 to 5 hours |
| Beef Short Ribs (3 to 4 pounds) |
8 to 9 hours |
5 to 6 hours |
| Prime Rib Roast (4 to 6 pounds) |
5 to 6 hours |
3 to 4 hours |
| Meatloaf (2 pounds) |
3 to 4 hours |
2 to 3 hours |
| Veal Shank (2 to 3 pounds) |
7 to 8 hours |
3 to 4 hours |
| Corned Beef (3 to 4 pounds) |
9 to 10 hours |
5 to 6 hours |
| |
| Poultry |
Chicken Breast (boneless)
(2 to 3 pounds) |
2 to 3 hours |
1 to 2 hours |
Chicken Pieces (bone-in)
(3 to 4 pounds) |
4 to 5 hours |
2 to 3 hours |
Chicken (whole)
(4 to 6 pounds) |
5 to 6 hours |
2 to 3 hours |
| Cornish Game Hens |
8 to 10 hours |
4 to 5 hours |
| Duck Breast (2 to 4 pounds) |
6 to 8 hours |
3 to 4 hours |
| Whole Duck (4 to 5 pounds) |
8 to 10 hours |
4 to 5 hours |
| Turkey Breast (5 to 7 pounds) |
5 to 6 hours |
3 to 4 hours |
| |
| Grains and Beans |
| Grits |
6 to 8 hours |
3 to 4 hours |
| Beans (dried) |
10 to 12 hours |
5 to 6 hours |
| Wild Rice |
6 to 7 hours |
3 to 4 hours |
| Quinoa |
2 to 3 hours |
|
| Farro |
|
2 to 4 hours |
| |
| Lamb |
| Lamb chops (3 to 4 pounds) |
4 to 6 hours |
2 to 3 hours |
Lamb Shoulder (cubed)
(2½ to 3 pounds) |
6 to 8 hours |
3 to 4 hours |
| Leg of Lamb (bone-in) (4 pounds) |
6 to 8 hours |
4 to 5 hours |
| Lamb Shank (3 to 4 pounds) |
6 to 8 hours |
4 to 5 hours |
| |
| Pork |
Pork Chops
(2 to 3 pounds; 2-inches thick) |
5 to 6 hours |
2 to 3 hours |
| Tenderloin (1 to 3 pounds) |
3 to 4 hours |
1 to 2 hours |
| Shoulder (6 to 8 pounds) |
8 to 10 hours |
5 to 6 hours |
| Loin Roast (4 to 5 pounds) |
4 to 6 hours |
2 to 3 hours |
| Ham (cured) (7 to 8 pounds) |
4 to 5 hours |
2 to 3 hours |
| Baby Back Ribs (5 to 8 pounds) |
8 to 10 hours |
5 to 6 hours |
| Country Style Ribs (2 to 4 pounds) |
6 to 7 hours |
4 to 5 hours |
| Pork Sausages (1 to 2 pounds) |
2 to 3 hours |
1 Hour |
| |
| Fish and Seafood |
| Codfish (1½ to 2 pounds) |
1 Hour |
30 minutes |
| Flounder (1½ to 2 pounds) |
30 min to 1 Hour |
30 minutes |
| Halibut (1½ to 2 pounds) |
1 Hour |
30 minutes |
| Salmon (1½ to 2 pounds) |
1 Hour |
30 minutes |
| Fish Chowder |
4 to 5 hours |
2½ to 3 hours |
| Seafood Stew |
4 to 5 hours |
2 to 3 hours |
| Shrimp |
30 to 60 minutes |
|
| Crab Legs (2 to 3 pounds) |
3 to 4 hours |
|
| |
| Desserts Use as a guide for converting traditional recipes |
| Fruit Compote |
3 to 4 hours |
|
| Bread Pudding |
3 to 4 hours |
|
| Cheesecake |
|
1 to 2 hours |
| Flourless Cake |
|
2 to 3 hours |
| Cake Mixes |
|
3 to 4 hours |
| Pudding Cake (cooked in water bath) |
|
2 to 3 hours |