slow cooker help! need to thicken

pollyanna24

I am experimenting with a few new recipes for my children and want to keep going with the slow cooker, even though my last few attempts have been so-so.


First was chicken cacciatore and last night was sweet and sour chicken (which I thought was pretty disgusting, but the girls ate the chicken, so not a complete fail).


We all liked the way the chicken tasted, nice and soft and moist etc., but the sauces were far too runny. My girls like more of a thick gravy! Is there a way to remedy this?

Pooky

Cornflour!

Take out some of the liquid if possible, pop in a pan and bring up to bubbly hot, mix a tea spoon of Cornflour in water until its just thinner than a paste, stir into the bubbly liquid and you'll feel it start to thicken (you can always add another spoon or Cornflour mix if you want it even thicker), add the thickened sauce back to the SC and give it a good stir through. You can do it without taking the liquid out if your sauce/liquid is at the bubbling stage in the SC.

Kevie192

Also, my SC manual says to turn it to high and take the lid off to reduce the sauces and thicken... Might be worth a go?

Kevin

Raksha

Powdered mashed potato can also be used

minniemaus1970

I use this flour

http://www.carrs-flourmills.co.uk/carrs_sauce_flour.html

http://www.carrs-flourmills.co.uk/sauce_flour_recipes.html


they also sell it under Sainsbugs own name, same price though

absolutly love it, it thickens homemade soups, stews, I make white sauce bases , sometimes add chillie, or mustard, or different veggies, or different cheeses for different flavours
also can be used for sweet based fillings/ sauces ( e.g mince pie filling) or 'fake cream icing' boil with milk and icing sugar, let cool down then ice cake ( but has to made very thick)
and it always has a really smooth 'creamy' texture

that flour, some basics of
mustard
mixed herbs
chilli powder
leftover veggies
stock cubes or powder
soy sauce
curry paste
and the world of culinary delight is your oyster