How to handle thicken slow-cooker sauce

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

• Thin sauce
• Cornstarch
• Cold water
• Bowl and whisk
• Spoon

Step by step

1. 1

   Remove meat if useful, then whisk starch and cold water completely smooth.

   • Equipment: Slow cooker, measuring cup and spoon.
   • Heat: No heat.
   • Time: 2–5 minutes.
   • Looks like: The slurry is lump-free.
   • If it goes wrong: Dry starch added directly forms lumps.
   • Done when: The slurry is lump-free.

2. 2

   Stir the slurry into the hot sauce.

   • Equipment: Slow cooker with lid and timer.
   • Heat: LOW or HIGH as directed.
   • Time: Follow the dish's cooking time.
   • Looks like: Sauce gradually becomes glossier and thicker.
   • If it goes wrong: Too much slurry makes a gel.
   • Done when: Sauce gradually becomes glossier and thicker.

3. 3

   Heat on HIGH, stir again and stop at the intended consistency.

   • Equipment: Spoon, tongs or thermometer as needed.
   • Heat: Off.
   • Time: 5–15 minutes.
   • Looks like: It coats the spoon in a thin layer.
   • If it goes wrong: Judging before the starch has cooked.
   • Done when: It coats the spoon in a thin layer.

If it doesn't turn out as expected

• Dry starch added directly forms lumps.
• Too much slurry makes a gel.
• Judging before the starch has cooked.

Food safety

Open the lid away from your face; hot steam escapes.