Recipe Talk

There's plenty of advice for adapting conventional recipes to the slow cooker, but my problem is just the opposite. I have a tiny kitchenette and no room for bulky appliances. How can I adapt a slow-cooker recipe to conventional methods?

I don't know if this would help, but I do some slow cooking in my oven when I make ribs, etc. To recreate the conditions that a slow cooker uses, you need a low temperature oven (approximately 225 degrees) and a sealed container (large casserole dish with lid, roaster with lid, any baking dish covered tightly with foil). Check halfway through your cooking time for doneness and add liquid or adjust heat if necessary. This method should work fine, since most crockpot recipes use plenty of liquid.