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Can anyone convert this into using slow cooker?

I generally always give something in the slow cooker 5 hours minimum because it just makes the whole thing taste nicer regardless.

The only thing with a slow cooker is getting it to thicken just right.

I would normally do high until bubbling, then low for 4/5 hours+, then if its not thick enough high with lid slightly off for the last hour to thicken.

Sorry I know this is not really helpful, but 5 hours is a good place to start I find for most things, 8 usually do up to eight for a beef casserole.

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