Is there really enough liquid in that slow cooker soup recipe?
A. Yes! Because slow cookers work at low heat and with their lids on, there is hardly any liquid lost during cooking. In fact, it may appear after 8 hours that you have even more liquid than when you started. That’s because almost all food, especially meats and vegetables, contain water. As they cook, they begin to release their water. With most cooking methods, the water turns to steam and evaporates. But, since the lid is on the slow cooker, there’s nowhere for the steam to go; it just collects on the lid and drips back into the food. So, if you’re inventing your own slow cooker recipes or adapting your favorite stovetop and oven recipes for the slow cooker, decrease the amount of liquid you would normally use on the stovetop.
