Slow cooker

[69Pineapples69]

I have a slow cooker...everything I cook just looks like broth... I've tried adding less water but it still doesnt thicken! I'm seriously out of practice. My husband has done all the cooking for about 5 years but a change in careers for both of us has meant that i now do the majority of cooking. (Which I did for years before) I don't take any pride in it..in fact a can't stand cooking. But that doesn't mean I want my food to taste like shit! 😅 I need easy slow cooker suggestions that i can just bung in and trust that it won't be a broth after 5 hours of cooking. I don't seem to have this problem on the hob by the way but I need to be able to leave it on while I'm at work.

www.bestrecipes.com.au/recipes/slow-cooker-chicken-risotto-recipe/wn5b15bv?nk=43adaa20b60fa7454de48e09c1604930-1696608053

https://juliascuisine.com/slow-cooker-lemon-and-rosemary-chicken/

www.themagicalslowcooker.com/slow-cooker-apricot-chicken/

www.taste.com.au/recipes/best-ever-slow-cooker-bolognaise/7al8ulq8?nk=43adaa20b60fa7454de48e09c1604930-1696608348

I don't slow cook any more, but I know what you mean. I used to end up making a flour and butter roux and thickening with the whatever the liquid and then cooking it. Adding before often used to cause burned bits at the bottom. if you're using something that absorbs water such as rice or barley, upping the quantity can help.

You are adding far too much liquid if it's a broth. You need to reduce the amount by a lot.

Not much help if you are out of the house, but I have found that it is best start off with very little liquid and add more as necessary. Sometime need a roux too.

I also don’t bung everything in the pot at the start and just go off and leave it for five hours anymore. I add vegetables that are likely to disintegrate in the last hour of the cooking period.

dont add any water to slow cooker.. chilli, curry, stew, even gammon joint.. no water.

Very little liquid, add a roux mixture, cook on lowest setting. I find only using 3 or 4 ingredients works or else it's all looking the same.

Thanks everyone...(goes off to Google roux 😬😆) failing at adulting just lately 😒

If you are using other moist ingredients like tinned tomatoes/wine/beer/milk or whatever don't add any water at all. Otherwise just enough to cover the bottom of the dish.

If mine is a bit runny then I take the lid off and put it on high for a bit when I get in or add a few gravy granules or a bit of flour mixed with a tiny amount of water.