slow cooker help pls

[BlueCowWondersSomeMore]

Not sure what i'm doing wrong, but my slow cooker casseroles always taste 'thin' and lacking in any real taste. Do people usually increase the amount of flavouring they use, or what?

At a bit of a loss as I can see the value of slow cookers but the results are so disappointing.

i sprinkle gravy granules into mine, it seems to work

thanks, didn't think of that. What about for a chicken casserole (admittedly, already made but needs pepping up for tomorrow)

I use extra gravy in mine, and wine too

I find that as they don;t 'reduce' the flavour doesn;t get quite so intense in the way it would if you were cooking on the hob/in the oven, so you need a little extra.

pepper is good too, as is worcester sauce, soy sauce, extra garlic and tomatoe puree.

Is it possible to burn the bottom of a slow cooker? Having burned several pans

no, as it is not on a direct heat. the outer 'shell' heats up, so it doesn;t burn.

itt could however dry up if you left it on high for too long.............I found that out the first time I used it.

I have not burnt it tho

I think the key is not to add too much liquid to start with as it doesn't reduce as much as you think it's going too. But you also don't want it to dry out.

I've never had a problem with taste...but I do use herbs, spices, garlic, onions, tomato puree and wine with some abandon!

but how much is not too much? I always try to add just a little, then worry it's going to stick or boil dry or something [idiot emoticon].