Can someone tell me if I need to add some form of liquid for this recipe??? Or am I just tossing it it???
Can someone tell me if I need to add some form of liquid for this recipe??? Or am I just tossing it it???
by kid_mescudi
6 Comments
raynebow121
I would probably add some broth not much though.
MissionAsparagus9609
Minimal extra liquid unless making soup
Critical_Cute_Bunny
I mean, theoretically the veggies should shed their water and help keep things a bit wet but not confident it’d manage on high for 4 hours.
I’d recommend finding the actual vid and looking at the description for the recipe and or comments.
Other than that I’d err on the side of caution and add a broth etc. I’d then pull the chicken out and separate it from the broth then shred, and continue the recipe as normal.
Store the broth you used, separately for another recipe/dish so you’re not wasting it.
My logic is basically that the liquid in a slow cooker is the primary method of distributing the heat and ensuring things braise correctly/don’t burn. Without it, things would very likely burn and you might as well fry it on the stove/cook it in the oven at that point since it’s be quicker with a similar result.
Dad_fire_outdoors
Cooking meat in the crockpot without liquid is similar to cooking in an oven without liquid. The meat itself will leach out the liquid from itself. The lid will self baste and it will be perfectly fine. The sauce at the end will help scrape off any browned bits from cooking. Which is added flavor without added fat. If you just have to add liquid it will be much more soggy and will probably throw off the liquid ratio in the final product. Trust the recipe. It is common for people to want to add liquid to slow cookers, but is not a requirement.
mind_the_umlaut
Cook chicken for four hours? On high? Inedibly overcooked.
OregonHotPocket
Those quick video cuts to almost the exact same scene but just slightly off fuck with my brain
6 Comments
I would probably add some broth not much though.
Minimal extra liquid unless making soup
I mean, theoretically the veggies should shed their water and help keep things a bit wet but not confident it’d manage on high for 4 hours.
I’d recommend finding the actual vid and looking at the description for the recipe and or comments.
Other than that I’d err on the side of caution and add a broth etc. I’d then pull the chicken out and separate it from the broth then shred, and continue the recipe as normal.
Store the broth you used, separately for another recipe/dish so you’re not wasting it.
My logic is basically that the liquid in a slow cooker is the primary method of distributing the heat and ensuring things braise correctly/don’t burn. Without it, things would very likely burn and you might as well fry it on the stove/cook it in the oven at that point since it’s be quicker with a similar result.
Cooking meat in the crockpot without liquid is similar to cooking in an oven without liquid. The meat itself will leach out the liquid from itself. The lid will self baste and it will be perfectly fine. The sauce at the end will help scrape off any browned bits from cooking. Which is added flavor without added fat. If you just have to add liquid it will be much more soggy and will probably throw off the liquid ratio in the final product. Trust the recipe. It is common for people to want to add liquid to slow cookers, but is not a requirement.
Cook chicken for four hours? On high? Inedibly overcooked.
Those quick video cuts to almost the exact same scene but just slightly off fuck with my brain