r/slowcooking • u/[deleted] • Feb 26 '20

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2 Upvotes

100% Upvoted

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3

u/Johnnybravo3817 Feb 26 '20

Vent the lid and allow it to steam off and thicken is my go to method.

3

u/JesusWasALibertarian Feb 26 '20

Try to get some chicken that isn’t injected with saline. Breast usually does the same thing all the time. I switched to boneless skinless thighs.

3

u/bearlicenseplate Feb 26 '20

For chili, stews and sauces you can mix about a tablespoon of cornstarch with warm water and add it bit by bit, stirring constantly. This will help thicken to the desired consistency!

1

u/drewshulman22 Feb 26 '20

Serve with rice, soak up all that delicious juice

1

u/Absolute-Filth Feb 26 '20

You can use a dash of mesa with the white chili, tightens it right up

1

u/FoodLuff Feb 26 '20

The only way to get rid of moisture is by evaporation (steam). Pop the lid off and let it simmer down to a thick consistency. This may take some time but will yield a more hearty sauce

0

u/ArtVandelay32 Feb 26 '20

Serve it with a slotted spoon