Do You Have To Add Liquid To A Slow Cooker? (A Guide)

One key element to master when using a slow cooker is understanding how much liquid to add. Do you always have to add liquid, and if so, is it the same amount every time or does it differ for each recipe? 

The amount of liquid you need to add to a slow cooker will vary depending on what you are cooking. This can range from nothing at all for a suitably fatty cut of meat to completely covering dishes like corned beef.

In this comprehensive guide, I’ll take you through guidelines for different recipes and what happens if you don’t use enough liquid. 

As a bonus, I’ll also share tips on how to thicken the liquid after cooking to make amazing sauce or gravy and share a few ideas on the best types of liquid to use (not always just water!).

Why Liquid Is Added To The Slow Cooker

Adding liquid creates a moist cooking environment in your slow cooker and ensures your food doesn’t dry out during the long cooking process.

Liquids like water, wine, broth, etc. are a fundamental component in slow cooking, serving several essential purposes. 

First and foremost, it helps the ingredients stay moist during the many hours of cooking as the lid of the slow cooker stops any moisture escaping. Additionally, the hot and moist environment helps break down tough tissue in the meat, resulting in tender dishes. 

It also acts as a vehicle for all the different flavors, allowing the ingredients to meld together and infuse the dish with delicious tastes.

Can You Dry Roast In A Slow Cooker?

It is possible to dry roast meat that releases plenty of fat and juice in a slow cooker as this provides its own moisture. However, for most recipes, it’s advised to add at least a small amount of liquid.

While liquid is typically required in a slow cooker, there are a few exceptions. Foods that release a significant amount of liquid during cooking, such as well-marbled meat and certain vegetables or fruits, may not require additional liquid added to the pot. 

However, for most recipes, including roasting most cuts of meat and making stews, I’ve found that it’s essential to include a suitable amount of liquid to make sure you end up with the best result.

What Happens If Not Enough Liquid In Slow Cooker?

Slow cooking without a suitable amount of liquid can mean you end up with dried-out food. It may also result in burnt deposits on the base of the pot that are difficult to remove.

Insufficient liquid in a slow cooker can lead to disappointing results if the dish is best served moist rather than dry. Without enough liquid in the pot, your food becomes dry on the outside, or even burnt, which is not what you want when you sit down for your meal at the end of a long day.

Things like pulled pork are nice cooked without too much water – you get a dry browned “bark” on the outside. But something like a ham or corned beef brisket is nicer with more water and a moist exterior.

Additionally, too little moisture in the crockpot can really hinder the cooking process, resulting in unevenly cooked ingredients. 

This method of cooking uses the hot, moist air that is trapped inside to heat all the ingredients to a safe temperature, especially any that are away from the heating element, which is usually in the base.

What Liquids Can You Use?

Common choices for adding liquid to a slow cooker include water, wine, broth, fruit juice, soup, and tomato paste.

When it comes to choosing the right liquid for your slow cooker recipes, there are numerous options available. I like to use broth (such as chicken, beef, or vegetable), meat stock, wine, beer, cider, and of course, simply water on its own.

When using alcohol in the slow cooker, remember that much less of it will evaporate compared to a traditional recipe as the lid is closed. Avoid using too much alcohol otherwise it can overpower the sauce.

You will find that each liquid adds its own unique flavor, so consider the overall taste profile you’re looking for when deciding what to use.

Unless you’re following a recipe, be creative and experiment with different liquids to elevate your dishes to new levels of taste.

How Much Liquid To Use

When cooking roast meat, the usual rule of thumb is to add enough liquid to come about halfway up the sides of the meat. Specific amounts will vary according to what you are making and if you want the outside to dry out and go brown.

Slow Cooker Roast 

A succulent and juicy slow cooker roast requires enough liquid to come about halfway up the cut of beef when it’s in the pot. This usually equates to approximately ½ to 1 cup of liquid per pound of meat and can be a combination of broth, wine, or stock to enhance the flavors.

See my 7 tips on cooking a slow cooker roast.

Slow Cooker Stew

For hearty and flavorful stews, aim for about 1 to 1 ½ cups of liquid per pound of meat, ensuring it covers most of the ingredients but doesn’t submerge them completely. Broths, stocks, or a mix of broth and wine work well in creating a robust stew.

Slow Cooker Pulled Pork

For super tender, melt-in-your-mouth pulled pork, use around ¼ cup of liquid per pound of meat, enough to come about a third of the way up the sides. A combination of broth, barbecue sauce, or apple cider provides excellent results.

See my 6 essential tips for slow cooker pulled pork.

Slow Cooker Corned Beef

Corned beef requires enough liquid to submerge the meat completely to make sure it cooks in a moist environment. Use a blend of water and beef broth, and try adding some beer for an added depth of flavor.

Slow Cooker Ham

When preparing ham in a slow cooker, aim for approximately ½ a cup of liquid per pound of meat so that it covers around a third of the meat when placed in the pot. A mix of water, apple juice, or cola can infuse the gammon with some amazing flavors.

Slow Cooker Brisket

Brisket, known for its tenderness and rich flavor, benefits from not immersing it in too much liquid. This equates to around ½ cup per pound of meat, incorporating a combination of broth, barbecue sauce, or tomato-based liquids for a delicious outcome.

How To Thicken The Liquid

Thicken the leftover liquid using a cornstarch slurry, roux, or by reducing it through simmering. You can also add a puree of blended vegetables for a heavier sauce with a coarse consistency.

1. Using A Cornstarch Slurry 

Mix equal parts of cornstarch with cold water in a cup until it forms a smooth liquid (about 1 tablespoon cornstarch for every cup of liquid to thicken). Gradually add the slurry, stirring gently, and turn up to high for 30 minutes to thicken.

Alternatively, pour the cooking liquor into a separate pan and boil with the cornstarch slurry for a quicker outcome.

2. Thickening With A Roux

Create a roux by mixing equal parts butter and flour at the rate of one tablespoon of each per cup of liquid in a separate saucepan. Stir the mixture continuously until it turns golden brown. 

Gradually stir in the liquid from your slow cooker and bring to a boil, stirring constantly. Reduce the heat and simmer until the desired thickness is achieved. Serve straight away.

3. Reduction Method 

If you prefer a more concentrated flavor or don’t have any thickening ingredients available, remove the liquid from the slow cooker and transfer it to a separate saucepan. Bring to a boil and simmer the liquid over medium heat until it reduces and thickens naturally.

4. Puree Method 

For a heavier, coarser sauce, take a portion of cooked vegetables and blend them into a smooth puree using a blender of some sort. Add the puree to the liquid in the slow cooker and stir well to thicken it up.

Remember to taste and adjust the seasoning of the sauce to ensure it complements the flavors of your dish.


So now you know whether you need to add liquid to your slow cooker and how important it is to add the right amount of liquid to end up with the best results. 

It also leaves you with a delicious base to create an amazing sauce or gravy at the end so don’t just tip it away when you’re done cooking.

Tom Hambly

Tom Hambly is the founder of Boss The Kitchen. With a background in cooking and building websites, he enjoys running this site to help other cooks improve. About Tom Hambly.

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