Don't Have A Slow Cooker? You Can Still Make These 15 Slow-Cooked Meals

Luckily, even if you don't have a slow cooker, you can still enjoy the delicious fruits of the glut of slow cooker recipes available with a few simple modifications. The transition from slow cooker to stovetop or oven is simple if you remember to adjust cooking times and temperatures. Additionally, cooking in the oven or on the stovetop might require a slight liquid adjustment if you plan to cook the recipe faster and at a higher temperature. Slow-cooker recipes tend to use very little liquid because the food is cooked so slowly, leading to less evaporation.

The heavy cast-iron Dutch oven is an ideal replacement for the slow cooker because it tends to distribute heat evenly. If you are comfortable leaving your oven on all day, set it to a low temperature, between 200 (for slow-cooker recipes that call for low) and 250 (for slow-cooker recipes that call for high) degrees F. Place your ingredients in the Dutch oven as you would the slow cooker, and cook as directed in the recipe. Remember to use a meat thermometer to check the internal temperature of pork and poultry to ensure it is safe to eat.

We've rounded up our favorite slow cooker recipes that will transition from slow cooker to oven or stovetop without a hitch.

Be sure to use steel-cut oats for this recipe, as regular oatmeal will not hold up to this length of cooking. If you like your oatmeal very creamy, you can cook it up to eight hours.— WeightWatchers.com

Without a slow cooker: Cook in the oven, using a Dutch oven, at 200 degrees F for 4 to 6 hours.

For the Cranberry Maple Slow Cooker Oatmeal recipe, click here.

Pair this creamy, spicy cheese dip with breadsticks and serve as an appetizer at your next party.

Without a slow cooker: Cook as directed and then keep warm on the stovetop on low flame.

For the Green Chile Slow-Cooker Queso recipe, click here.

As the weather cools down, there is nothing like coming home to an apartment filled with the aroma of meat that has been slow-cooking all day. These carnitas made my kitchen smell amazing, and they were delicious and easy to make, too. — Carly Goldsmith

Without a slow cooker: Cook in the oven, using a Dutch oven, at 200 degrees F for 8 hours.

For the Slow-Cooker Carnitas Tacos recipe, click here.

With chili, the longer it cooks, the more the flavors marry together. I find this to be true with dishes that have a tomato base with many seasonings. That means you can throw it together after lunch, put it in the slow cooker, and it will be perfect come game time. Leftovers are even better the next day. — Erin Swing

Without a slow cooker: Cook according to the instructions in a Dutch oven on the stovetop. Allow to simmer on medium-low heat for 1 to 2 hours.

For the Slow Cooker Chili with Jalapeño Corn Muffins recipe, click here.

These meatballs are the perfect party food. Throw them in the slow cooker and they're ready when you are. Make-ahead tips: Make the meatballs and brown them ahead of time. Refrigerate or freeze until ready to use. Mix up the sauce ahead as well and store in refrigerator. A few hours before your shower or party, put the meatballs and sauce in the Crock-Pot. — Shelby Kinnaird

Without a slow cooker: Cook in the oven, using a Dutch oven, at 250 degrees F for 1 ½ to 2 hours or at 200 degrees F for 3 to 4 hours.

For the Slow-Cooker Cranberry Citrus Meatballs, click here.

You will have loads of roasted tomatoes left over from this recipe. Enjoy them spooned over pasta or grilled chicken breast, or feel free to change up the filling entirely, since these eggs will taste delicious with a multitude of flavor combinations. Just be sure not to overfill the ramekins with ingredients, as you want a nice balance between the eggs and the filling. — Peggy Bourjaily

Without a slow cooker: Heat the oven to 300 degrees F and cook in ramekins set in a water bath for 8 to 10 minutes or until the eggs are set.

For the Slow-Cooked Eggs with Roasted Tomatoes and Goat Cheese recipe, click here.

Particularly useful when cooking for a crowd that may be arriving for a mid-morning brunch, this recipe is the perfect blend of classic morning fare and flavorful midday treat. The spices, cheeses, and even the vegetables are all easily customizable to your personal preferences. — Lauren Gordon

Without a slow cooker: Follow the recipe and first cook a crust in the Dutch oven at 250 degrees F for 1 hour and 30 minutes. Then, cook the assembled quiche at 200 degrees F for 2 ½ hours.

For the Slow-Cooker Mexican-Style Quiche recipe, click here.