My slow cooker pork chops tasted great, but the gravy was as thin as water. My mother-in-law showed me how she thickens it in the last few minutes.
Why It Gets Watery
A slow cooker keeps the lid on and traps steam, so almost no liquid cooks off. Meat and vegetables also release their own juices.
3 Easy Ways to Thicken It
- Cornstarch slurry. Stir a tablespoon or two of cornstarch into a little cold water until smooth. Stir it into the slow cooker, then cook on high with the lid off for 15 to 30 minutes.
- Take the lid off. Cook on high with the lid off for the last 30 minutes so some liquid evaporates.
- Mash some of the vegetables. Mash a few potatoes or beans right in the pot to thicken stews naturally.
Next Time
- Use less liquid from the start.
- Cream soups and a little flour on the meat help thicken as it cooks.
Frequently Asked Questions
Can I use flour instead of cornstarch?
Yes. Mix it with cold water first so it doesn’t clump.
Why did my cornstarch clump?
It was added straight into hot liquid. Always mix it cold first.
A little cornstarch and an open lid turn thin juice into real gravy.
