Thanks so much everyone!

Cooking in the oven at 275-300 is equivalent to a slow cooker. (Make sure it's covered with a lid or foil.) While you can still simmer it on the stove, you won't get the same consistency as you would with a crock pot and you should expect to need a lot more fluid in the pot since a lot will evaporate.

Anonymous wrote:You don't need to crockpot that at all - it works just as well as a stir fry (or better). That recipe is a waste of a slow cooker.

This. Cut the chicken small, brown it well in oil and then stir fry all the other stuff in there with the sauce, in order of least tender veggies to most. The key when you have meat is to cook it first in a skillet so that you know it is cooked through.

You don't need to crockpot that at all - it works just as well as a stir fry (or better). That recipe is a waste of a slow cooker.

FYI, this is the recipe I'm trying to make:

http://www.ayearofslowcooking.com/2011/04/slow-cooker-general-tsos-chicken-recipe.html?m=1

I do a few things on the stove top if I'm too lazy to drag out my crock pot. I just use a big pot, brown and then add liquid and simmer for several hours.

I imagine the ability to do that is recipe dependent. I'll do liquid heavy recipes (goulash, braised short ribs, etc) but wouldn't slow cook a chicken on the stove - I'd do in the crock pot or in the oven.

Do you have a Dutch oven, like a Creuset? Cook the first part on the stove to do the browning then out the lid on and cook in a low oven (325) for at least an hour. Make sure there's enough liquid in the pot.

This is the OP. Sorry, I should have been more specific. I actually want to try and cook it fast--like in an hour. Is that a bad idea?

I am guessing you don't have an oven available? Because that would be the best slow, even heat.

I never use a crock pot because things just don't taste as good. My preferred method is to Bring to a boil and then a simmer on the stove, then move to the oven at 300 and cook for a few hours. It will take less time than the crock pot.

If you want to leave it on the stove, just simmer it on low for a few hours and make sure you keep stirring and checking the liquid level.

Anonymous wrote:

Anonymous wrote:300-325 for 3 hrs

Stove top
Not oven.

Oops. Low for 2-3 hours after starting it on high to get it up to temp. Cover with lid.

Anonymous wrote:300-325 for 3 hrs

Stove top
Not oven.

300-325 for 3 hrs

So I have a recipe that I was all set to make in the crock pot tonight and my 20 year old crock pot has fizzled out on me. If a (chicken) recipe is to supposed to cook for 5-6 hours on low in the crock pot and another hour on high, how long would you cook it on the stove and at what temp?

Thanks