Pick a direction first. Slow cooker → Oven: enter the time from your slow cooker recipe, choose Low or High, and say whether it’s a stew-type dish or a large tough cut like a roast — you get the oven time at 325°F in a covered pot. Oven → Slow cooker: enter the oven or stovetop time and you get the hours on Low and on High. Tap a preset for common recipe times. Both directions also tell you how to adjust the liquid.

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Estimate only — slow cookers, ovens, pot sizes and cuts of meat vary. Food is done when it's tender and safe: 165°F (74°C) for chicken, 145°F (63°C) for whole cuts of beef and pork, 160°F (71°C) for ground meat. Check with a food thermometer.

How it works: uses the common conversion chart — oven 15–30 min ≈ Low 4–6 hr or High 1–2 hr; 35–45 min ≈ Low 6–8 hr or High 3–4 hr; 50 min–3 hr ≈ Low 8–12 hr or High 4–6 hr — with 1 hour on High counted as about 2 hours on Low. Going to the oven, it assumes a covered Dutch oven at 325°F (163°C); large tough cuts need at least 2½–3½ hours to turn tender. Slow cookers lose almost no liquid, so oven recipes need about one-third less liquid.