We try to offer plenty of slow-cooker recipes here at the Kitchn. We think they are a non-intimidating, satisfying way to cook, and, while they've definitely taken on more of a cool factor in the past couple of years, good slow-cooker recipes can be hard to find. Often they're a little dated. But if you have a favorite recipe that's made in a big pot, either on the stove or in the oven, you can easily convert it to a slow-cooker...Why would you want to do that? To slow down the cooking? Well, if you want to cook the meal while you're at work. Or, if you have other things that are going to occupy your oven or stovetop, and you'd like to keep the main dish out of the way, a slow-cooker will do the job and keep it warm.
We found these tips in the Chicago Tribune, and they include a conversion for timing (how long in a dutch oven vs. how long in a slow-cooker), information about adding herbs, and a tip on how much liquid to use.