Slow Cooker and liquid

[TheEagle]

Anyone use the Crockpot brand slow cooker?

I think I'm putting too much liquid in my dishes.

How much stock /liquid would you put in an average chicken casserole in the slow cooker?

I always thought everything had to be covered but may be wrong

A lot less than you would use on the job. There is nowhere for the steam to escape to in a slow cooker so it condenses on the lid and falls back into your casserole.

Hob, not job

I thought everything had to be covered too - I did a chicken casserole earlier and it was very tasty but there was definitely too much liquid

If it's too watery you can take the lid off for a bit at the end

I'm the other extreme, I never cover everything. The steam generated in a slow cooker condenses and drops back into the food. In stews & chillies I use a couple of tins of tomatoes, 1/2 to 1 tin of water, mix it all up stick lid on and leave. I've never had anything dry out. Doing meat I turn the meat half way, always comes out moist.

A lot less than usual. To be honest I find it's best for joints of meat- ribs, gammon, pork shoulder etc. Have never quite mastered the stews.

Thank you! I'll experiment with less liquid next time.

When you're doing a joint of meat, would you sit it on top of veggies or just bung it in as is?

Depends on whether I want gravy or not. For pulled pork I baste it in a dry rub first then use the juices in making my BBQ sauce after, but no veg. With beef brisket I usually sit it on onion/carrot and make gravy at the end.

Can I ask for next time how are you would make this steak teriyaki? I am visually impaired and diced meet is really hard for me to cook on the stove top. Are used to make stews with a lot of liquid and they came out really badly. I made barbecue ribs a few weeks ago and just used the ribs and the pocket of sauce that came with them and they came out really well. I didn't know how much liquid to use today, I just use the teriyaki sauce and no water.

that may have enough liquid as it is.....i'm not familiar with teriyaki so not sure how runny its supposed to be. i've just done bolognese for lasagne and mine's about as dry as yours. you can always add a little water towards the end if its too dry

:( I just tasted it and you can't even taste the teriyaki. Where in the world did I go wrong here?

did u need to add more? the liquid level looks about right? if you wanted slightly less you could have left the lid off for a bit, or mixed some cornflour with water and added.

I just can’t help following instructions saying cover with water. then there’s too much liquid.
My large pack of diced meat seems to have vanished