How to handle slow-cooker liquid

These steps assume

• The slow cooker is stable and used according to its manual.
• The lid stays closed for most of the cooking time.
• Times are guides; texture and a safe core temperature determine doneness.

What you need

• Dish ingredients
• Stock or other liquid
• Measuring cup
• Spoon
• Ladle

Step by step

1. 1

   Account for moisture from vegetables, meat and tomatoes, then measure less added liquid.

   • Equipment: Slow cooker, measuring cup and spoon.
   • Heat: No heat.
   • Time: 2–5 minutes.
   • Looks like: Liquid sits below or around the food, not necessarily over it.
   • If it goes wrong: Too much liquid at the start makes thin sauce.
   • Done when: Liquid sits below or around the food, not necessarily over it.

2. 2

   Cook with the lid closed; check only near the end.

   • Equipment: Slow cooker with lid and timer.
   • Heat: LOW or HIGH as directed.
   • Time: Follow the dish's cooking time.
   • Looks like: The sauce grows as ingredients release moisture.
   • If it goes wrong: Frequent lid lifting extends cooking time.
   • Done when: The sauce grows as ingredients release moisture.

3. 3

   Stir, then add a little liquid or reduce uncovered if the model permits.

   • Equipment: Spoon, tongs or thermometer as needed.
   • Heat: Off.
   • Time: 5–15 minutes.
   • Looks like: The consistency is full-bodied and adjustable in small steps.
   • If it goes wrong: A large late addition dilutes flavor.
   • Done when: The consistency is full-bodied and adjustable in small steps.

If it doesn't turn out as expected

• Too much liquid at the start makes thin sauce.
• Frequent lid lifting extends cooking time.
• A large late addition dilutes flavor.

Food safety

Measure hot liquids carefully and never fill above the appliance's maximum line.