When I first did it I used a little more stock and found it to be a bit watery. If it is, just use a slotted spoon, or cook uncovered at the end on high to let some of the liquid evaporate.
Well there we go again... yet another complete and utter disaster from the book of slow cooking catastrophes by CrockpotDave! Can someone please tell me how to get the stock to thicken in a slow cooker? I followed this recipe religiously, left in on all day so it would be ready when I came home in the evening, but yet again, surrounding the (perfectly cooked) food, I had a bowl of coloured water. It's so frustrating, this particular dish has all the ingredients (pun fully intended) to be one of my very favourites, but I just can't get the bloody stock to do what it's supposed to! Any help you can offer will be very much appreciated, as I'm not Gordon Ramsey and don't know what I'm doing wrong. As for this dish, I'll ignore the stock as it didn't work and won't blame the recipe for my stupidity. Fishing the meat and other goodies out of the lake at the bottom of my slow cooker, I was still able to eat them and can say with confidence that, even with my problem, everything tasted just perfect. As the stock problem is my fault it would be unfair to penalise this recipe over this, so judged on taste I have no problem awarding it a full five stars! - 09 Feb 2015