Meat in a slow cooker does not necessarily need to be completely submerged in liquid, but it does benefit from some amount of liquid during the cooking process. Slow cookers use low, steady heat to cook food over an extended period, and the presence of liquid helps to create a moist and tender environment for the meat.
The liquid serves several purposes:
Moisture retention: Meat can lose moisture during long cooking times. The liquid helps prevent the meat from drying out and becoming tough.
Flavor infusion: The liquid, typically broth, stock, water, or a combination of these, carries flavors that enhance the taste of the meat and any other ingredients in the slow cooker.
Even cooking: The liquid helps distribute heat evenly, ensuring that the meat cooks consistently and thoroughly.
Sauce creation: As the meat cooks, it releases juices, which mix with the cooking liquid to create a flavorful sauce or gravy that you can serve alongside the meat.
When using a slow cooker, it's generally a good idea to add enough liquid to partially cover the meat. However, you don't need to completely submerge the meat as you might with other cooking methods like boiling. You can also include vegetables or other ingredients along with the meat to add additional moisture and flavor.
If you're concerned about using too much liquid, you can start with a smaller amount and add more as needed during cooking. Keep in mind that some cuts of meat will release more liquid as they cook, so the initial amount of liquid might be sufficient.
Overall, adding some liquid to the slow cooker when cooking meat is recommended for the best results, but it doesn't have to be excessive. Experiment with different combinations of liquids and flavors to find what works best for your specific recipe and taste preferences.