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More liquid can be added at the end of the cooking time if a thinner soup is desired. Add enough bone broth/stock or water to just cover the ingredients. Remove the lid and set the crockpot temperature to high to allow the liquid to reduce if there is too much at the end of the cooking time. Since crockpots need moisture to create steam in order for it to reach the correct cooking temperature, liquid is a necessary ingredient in most crockpot recipes.
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If the original recipe does not have any liquids as ingredients, add ½ cup of water, bone broth/stock or sauce to the recipe. Therefore, liquids (except for soup recipes) need to be reduced by up to half in the converted recipe. Liquids will not boil away in a crockpot as it would in the oven or stovetop. To see into the crockpot without lifting the lid ( which can add up to 30 minutes of additional cooking time), spin the crockpot lid to remove excess condensation to be able to check on the cooking food. If you live at a high altitude, the cooking time of the converted recipe may need to be increased by up to 50 percent. Typically, an hour simmering on the stovetop baking in a 250 degree F oven is equal to 6 to 8 hours on low and 3 to 4 hours on high in a crockpot. However, newer crockpots tend to cook at higher temperatures than older ones. For most crockpots, the low setting on crockpots is approximately 200 degrees F, and the high temperature is approximately 300 degrees F. Soups, stews, and many casserole recipes convert well to cooking in a crockpot.
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Recipes that convert best are slow-cooked foods that simmer on the stove or bake in the oven for at least one hour or more of cooking time. Converting Oven recipes to the Crockpot/Slow Cooker