need to thicken a sauce, use a cornstarch slurry (cornstarch mixed with cold water) in the final 30 minutes, or remove the lid and let the liquid reduce on high.
10. Wine and Alcohol (in Excess)
Too much wine can create a harsh, overly acidic flavor because the alcohol doesn’t evaporate as well in a slow cooker as it does on the stovetop.
Better alternative: Use wine sparingly—about ½ cup for most recipes. If a recipe calls for more, simmer it on the stovetop for a few minutes to cook
