Confused about slowcooker

[momtoone]

I've just got a Morphy Richards (the large one) The booklet says all food, inclg joints, should be covered in liquid but on searching for recipes etc it seems people are not necessarily doing this and some are using it to cook whole joints without any liquid. The things I have cooked so far have been watery, I am cooking large amounts and I know I can thicken liquid but just thought I'd check what others do. Is it just this cooker that says that?

I've just got one too (MR small one), and am also a bit confused about liquid as the two things I've tried (rice pudding and soup) have both taken longer than supposed to and were very watery. Came to the conclusion I was using too much water. Have resolved to follow recipe next time!
I've also heard of people putting in whole chicken with just some carrots on the bottom.
will watch and bump for you.

thx ht

I've got the same cooker (I think)
Not much help I'm afraid as the
first chicken casserole I made came out as soup !

I do tend to do stewy type stuff in it so will watch with interest !

I've decided too much liquid takes much longer. My lentil soup was in there 11 hours yesterday before it was ready, and so watery I had to add potatoes and more lentils on the hob! I think lots of water must take a long time to heat through. Plan to try a sausage casserole at the weekend, and will only use tin of toms for that.

I've made about 6 different things in mine now and have tended to use around a third of the liquid I'd use in a pan. Once I had to add a bit more half way through; the other times, it's been fine. But I haven't dared go out and leave it cooking all on its little ownsome yet!