I would advise against this. Download Site Script Free there. The whole point of a sous vide method of cooking is getting moist, perfectly cooked food by vacuum sealing it in a sous vide bag and then cooking it in a water bath with precisely controlled temperatures for optimal results.

You just don't have that kind of control with a crock pot, I doubt you could even approximate it. I would think you would have better results putting a vacuum packed bag of food in a saucepan of simmering or boiling water on the stove, and using a digital thermometer in the water to guide you to manually adjust the height of the stove burner.

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