• Liquid (Stock, Water, and Wine) - In most instances, is not necessary to use more than ½ - 1 cup of liquid since juices in meats and vegetables are retained more in slow cooking than in conventional cooking.
  • Excess liquid can be reduced and concentrated for great flavor. You can reduce excess liquid by slow cooking on the stovetop, removing meat and vegetables from stoneware or stirring in cornstarch, tapioca or tapioca powder and setting the slow cooker to high approximately 15 minutes until juices are thickened.