The Slow Cooker Club

Can anyone shed some light on the issue of liquid in a slow cooker? I know that you can't use it dry but lots of the recipes that I try seem to be really sloppy. I've tried adding corn flour which sometimes works and leaving the lid off for the last half an hour, but do I really need to use lots of liquid?

Thanks

If you are adapting a receipe, I would use 1/3 less liquid to start with. If you need more liquid you can add a little more during the cooking process.

I agree use less cooking liquor to start with, I used to always put too much in to start with, obviously shrinkage of food as it cooks and also natural juices & fats are expelled during cooknig. Bear this in mind when starting your meal off.

I forgot to say that also because you have a lid on your pit, as you are cooking the steam goes back inside the dish so unlike boiling on a hob with no lid you dont get much moisure evaporation. If your recipie has flour & / or other tickeners in then this will help but I wouldnt add them just to thicken the sauce or reduce the liquid.