Timeline for Chicken curry in a slow cooker turns out watery
Current License: CC BY-SA 3.0
8 events
| when toggle format | what | by | license | comment | |
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| Jan 30, 2015 at 17:40 | comment | added | Carl H | @Jolenealaska That's good information, thank you. | |
| Jan 30, 2015 at 8:28 | history | edited | Jolenealaska♦ | CC BY-SA 3.0 |
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| Jan 30, 2015 at 8:27 | comment | added | Jolenealaska♦ | @CarlHesketh You absolutely do not need to submerge everything. As a matter of fact, if your chicken thighs still have skin, it would be good to have that skin above the level of the liquid. If your slow cooker looks like it's one-third full (at least close to it), it's not too big. | |
| Jan 30, 2015 at 8:19 | vote | accept | Carl H | ||
| Jan 30, 2015 at 8:19 | comment | added | Carl H | @DanC Thank you for the advice. I was thinking that everything had to be covered in liquid in the slow cooker - is that not the case? The tomatoes alone don't cover up everything else. With the stock added, it's just enough to cover everything. Is the slow cooker too big for the amount I'm cooking? | |
| Jan 29, 2015 at 21:24 | history | edited | Jolenealaska♦ | CC BY-SA 3.0 |
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| Jan 29, 2015 at 21:20 | comment | added | Dan C | I'd also just leave out the stock. From that list of ingredients, there is more than enough moisture in the onions, peppers, and canned tomatoes to make a sauce come together. You may have excess moisture problems even without the stock. | |
| Jan 29, 2015 at 21:14 | history | answered | Jolenealaska♦ | CC BY-SA 3.0 |