To add cornstarch to a slow cooker to thicken liquids, create a slurry first and then stir it in near the end of the cooking time.
Here's a more detailed breakdown:
The Cornstarch Slurry Method
The key to successfully using cornstarch in a slow cooker is to avoid adding it directly as a powder. This will cause clumping. Instead, create a slurry.
- Combine: In a small bowl, whisk together 1-2 tablespoons of cornstarch with 2-3 tablespoons of cold water (or broth from the slow cooker). The exact amount depends on the amount of liquid you need to thicken and how thick you want it. Start with the lower end of the range and add more if needed.
- Whisk: Whisk thoroughly until the cornstarch is completely dissolved and the mixture is smooth and lump-free. This is your slurry.
- Stir In: During the last 30-60 minutes of cooking, stir the slurry into the slow cooker. This timing prevents the cornstarch from breaking down with prolonged heat.
- Cook and Stir: Stir the mixture well and allow it to cook, uncovered, for another 15-30 minutes (or longer, depending on your desired thickness), stirring occasionally, until the sauce has thickened to your liking. The heat will activate the cornstarch and thicken the liquid. If you don't see it thickening, increase the slow cooker's setting to high, if it isn't already.
Important Considerations
- Timing: Adding the cornstarch slurry too early in the cooking process can result in a thin or broken sauce. Always add it towards the end.
- Temperature: Use cold water when making the slurry. Hot water can cause the cornstarch to clump.
- Amount: It's always best to start with less cornstarch than you think you'll need and add more gradually until you reach the desired consistency.
- Alternatives: If you don't have cornstarch, you can use other thickening agents like flour (though this may require longer cooking to eliminate the floury taste) or tapioca starch.
By following these steps, you can easily thicken sauces and gravies in your slow cooker using cornstarch.
