Slow Cooker Low to High Converter
Enter the time your recipe gives and we will convert it to the other setting.
Answer
About 4 hours on HIGH
What to bear in mind
- LOW and HIGH reach the same temperature in the end. HIGH simply gets there faster, so roughly two hours on LOW equals one on HIGH.
- Cheap cuts, brisket, shin, shoulder and anything you want falling apart are better on LOW even when you are in a hurry.
- Whichever setting you use, the pot must reach a proper simmer. Do not use a slow cooker to cook frozen meat.
Next step
Source: Standard UK manufacturer guidance for slow cookers and pressure cookers · Reviewed 2026-09-10 · Guidance version 1.0.0
Reference and detail
Low and high reach the same temperature
This surprises people: both settings level out at around the same temperature, just below boiling. High simply gets there faster and holds a livelier simmer. That is why roughly two hours on low equals one hour on high.
When low is worth the wait
Tough cuts full of connective tissue (brisket, shin, shoulder, oxtail) need time at temperature for that tissue to turn to gelatine. High gets them cooked but rarely gets them meltingly tender. If you have the hours, use them.
Leaving it all day
Low for eight to ten hours is the setting for going to work. Add fresh herbs, cream and anything green in the last half hour, and remember that lifting the lid to check costs you around 20 minutes each time.
Questions and answers
Questions about slow cooker low and high settings
What is the actual difference between low and high on a slow cooker?
A slow cooker on HIGH reaches the same cooking temperature as LOW, it just gets there faster. HIGH roughly halves the time compared with LOW for the same dish.
Which setting gives a better result, low or high?
LOW generally gives a more even, gentler result for tougher cuts that benefit from a long, slow braise, while HIGH is useful when you are short on time. Enter your time above to convert between the two.
Can I start a dish on high and finish it on low, or the other way round?
Yes, that is a normal way to use a slow cooker, for example, starting on HIGH to bring things up to temperature, then switching to LOW for the rest of a long cooking day.
Does switching between low and high affect food safety?
No, provided the total converted time is followed and the dish is checked for thorough cooking before serving. Both settings reach the same working temperature, HIGH simply gets there sooner.
Safety guidance reviewed against Food Standards Agency sources on 11 September 2026. How we calculate cooking times and safety guidance.