Just been given a slow cooker and I'm thinking of trying it out for the first time with a Moroccan vegetable tagine recipe. The original recipe doesn't contain much liquid, and can either be cooked in a tagine or in a large covered casserole dish in the oven.
What are the rules when converting recipes for slow cookers? Is it to do with liquid quantities? Do I need to add extra or not as much?
Cornflour will be your best friend after your slow cooker. I always err on the side of caution, just in case it stays cooking for 6 hours instead of 4, and add too much liquid and then thicken with cornflour if necessary.
Another tip is you can always add your couscous or rice to the slowcooker and let it cook in there, it then absorbs the extra liquid, tastes fab and cuts down on the washing up.