How can I get a thicker casserole in my slow cooker?

[NewNameForSpring]

I love my slow cooker but the juices are always very watery because I don't know how to thicken them up.

I tend to put in water, wine, herbs etc.

What should I be doing? Many thanks in advance.

I generally use a very small amount of water, the amount I use is
"Surely that can't be enough"
If I add water to this amount it will be watery and I have to use corn flour or thickening granules, if I don't it will be fine.

I roll my meat in flour before putting it in. Sometimes I add cornflour but prefer not too because it can make it a bit slimy.
I've also been known to throw some gravy granules in at the end!

I second yellows.... If you are using a normal oven recipe in the slow cooker, add 1/4 of the amount of specified liquid. Sometimes I still have to strain off some of the juice into a pan to boil it down a bit more, before thickening with a few teaspoons of cornflower.

A small amount of plain flour mixed in well should help. just add less water! You don't need much at all as veg etc will all release some while cooking.

Some corn flour will thicken (normal flour will kind of work too but be careful too much will make it grainy and taste flourish)

I just use gravy granules and less water

Thanks all.

Two questions. Do you cover your meat with water or does it not need completely covering?

Do you just stir the flour in (because wouldn't that just make lumps?) or make a roux and stir that in?

I tend to rest it on scrunched up foil balls or thickly chopped root veg and just put a little water on.

If making a casserole or stew that needs thickening I add some split red lentils (you could use anything dried e.g. peas, chickpeas, small pasta shapes etc).

Add some rice to absorb liquid? The fluid will be full of vitamins leached from the veggies, so don't waste it ...

You need MUCH less water or liquid than you think in a slow cooker. None of this "cover the meat with liquid" that our mothers used to say. I do my pulled pork with less than 4 tablespoons of water or apple juice. It has taken me a long time to learn to cut the liquid, but I am getting better

The easiest way is to add two teaspoons of cornflour to cold water in a cup. Mix well til there are no lumps and then pour in cooker. Stir around and leave to thicken, will only take 5 minutes.

Yes, agree that adding much, much less liquid than you would in a non-slow cooked recipe is a good plan. It's amazing how much liquid is exuded by meat and veg in the slow cooking process. I tend to find that 1 small glass of liquid is enough, especially if you have anything watery like tomatoes in the mix.

Coat meat in flour before you add it. If it's too watery with about 40 minutes to go, add a couple of handfuls of pearl barley or some red lentils.

Add a tablespoon of pearl barley. It doesn't affect the taste, but soaks up loads of the liquid.

My totally shameful sneaky cheat is.....dah-dah-daaaaaah.....

A few flakes of instant mash potato! It adds quite a nice flavour too, for stews and things of that ilk.

But yy to less liquid.

Wow, four tablespoons?! I shall be very brave next time and drastically reduce my liquid input. And also try the cornflour, barley, all sorts ideas.

And Cowsarescary, yes I know, I hated wasting some of the liquid knowing how nutritious it was.

Thank you everyone.

rather than instant mash, I tend to grate a potato or swede or other starch-y veg rather than flour.