Hi Sam! You can really get creative here! The main takeaway is that you want the temperature to be around 80-85 degrees to help warm a sluggish dough up. Any hotter and you run the risk of your dough over proofing. Time to break out your thermometer...if your slow cooker can reach and maintain that constant temperature, go for it! If not, you may be interested in this blog: Where to put dough to rise Happy Baking!

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