Don't cook the breasts to 165....that's bordering on stringy. I would have cooked the veggies a bit before adding the chicken...but if the deed is done trmove the chicken, keep warm and finish the veggies....then remove the veggies, deglaze etc....and re warm the chicken in the sauce and serve all together. Does sound yummy! Linda c

I season the meat with salt, pepper, garlic, and Worcestershire sauce, then use one packet of brown gravy mix, one packet of onion soup mix, 1.5 cups of water.... I also quarter a medium onion and drop it into the crock pot. I add potatoes (peeled and sliced the long way) and carrot chunks. I've never had complaints and it's always gone in short order! This post was edited by chloe_cat on Mon, Dec 22, 14 at 23:53

My oven goes to 170F, so it's always in the "safe" zone, I guess. If I were going to cook the roast for 7 hours, I'd still go for 225F, probably. I'm assuming it's covered and being braised, not roasted? And it also depends on how large the "large" roast is. 5 lbs? 7 lbs? Bigger? Smaller? It depends on the roast, of course, but I figure about half an hour per pound at 350, so if you have a 10 pound roast, that's going to be 5 hours at 350F, and longer at lower temperatures. So my answer is......depends on the size of the roast! Annie

There's a big problem with trying to convert a slow cooker "recipe" to an oven. There is no actual conversion temperature because slow cookers vary SO much on their temperature, heating and recovery times. I did some research years ago and posted the results but I don't have the data handy so I have to go by memory. One surprise I discovered was that one slow cooker's "low" temperature can be the same as another's "high" temp. As I recall "low", when tested, ranged from about 135° (even less) to about 225° and high could range from about 180° to about 300°+. Some testing places even lined up a number of slow cookers (identical brand and model) and tested them and even they varied very significantly in temperature. When I used my one Crock-Pot® slow cooker it was so noticeable on chili if I had it on low for a period of time it was not even a good eating temperature, it was far too cool. So to use it, I had to keep switching between high and low. Admittedly when I used it for chili, I had it too full. You should never fill a slow cooker more than 1/2-2/3 full or you risk these problems. The instructions are clear about it but nobody (including myself) read the instructions. My other one was not a Crock-Pot® brand but had the usual slow cooker limitations. Those and the other issues convinced me to throw away the slow cookers and use electric roasters where you have control of the temperature, much faster heat up times to avoid the danger zone temps and far more versatility. Plus they're usually cheaper than a slow cooker these days too! Many recipes are not that fussy on actual temperatures. For example some people cook turkeys at 200° while some cook at 300°-350° and still others cook them at 500°. BTW, the universal slow cooker recipe seems to be: Place items in slow cooker, cook 4-5 hours on high or 6-10 hours on low until done. Serve