This versatile cooking sauce can be used to make skillet meals, oven meals, slow cooker meals and multi cooker meals.

Ready in just 10 minutes, this versatile condiment is an ideal quick and convenient skillet sauce or flavorful addition to your favorite slow cooker meals. The sauce pouch contains six servings, great for perfectly seasoned family meals at home. Elevate your routine with Campbell's sauces – exciting meals made easy.

But because there is no evaporation, the liquid isn't able to reduce and thicken naturally in a slow cooker, often resulting in watery sauces and loose gravies. The common solution? Using a thickener.

There is no need to cover the meat in liquid when cooking with a slow cooker, you only need enough liquid to cover the base of the slow cooker as the meat and vegetables will release liquid as they cook.

We've been there, too, and have just the answer you've been looking for. These slow cooker dinners come together with just two ingredients - a protein and a jar of store-bought sauce - and rely on the slow cooker to do all the heavy lifting. Just drop everything in and let the slow cooker do the rest.

While specially designated “slow cooker” sauces are not ideal for stovetop (because they are designed for long cooking to reach their potential), “simmer sauces” can absolutely be used in the slow cooker because their flavors won't be damaged by the low heat of slow cooking. Which means they're interchangeable!

Add a slurry at the end. A slurry is a mixture of flour and water, whisked together until smooth and added towards the end of cooking; it's a super-simple way to thicken any soup. For slow cooker soups, add your slurry with at least 30 minutes of cook time left so that the raw flour can cook and thicken the soup.

7 Slow Cooker Mistakes to Avoid, According to Chefs

• Adding Delicate Vegetables Too Early.
• Overfilling the Slow Cooker.
• Using a Slow Cooker to Reheat Food.
• Not Reducing Liquid for Soups and Stews.
• Not Searing Meat Before Putting It in a Slow Cooker.
• Putting Frozen Foods in a Slow Cooker.
• Adding Fresh Herbs Too Early.

Water or liquid is necessary to create steam. When cooking meat or poultry, the water or liquid level should cover the ingredients to ensure effective heat transfer throughout the crock. Some manufacturers of slow cookers recommend adding liquid to fill the stoneware 1/2 to 3/4 full.

Slow Cooker Sauce Recipes

• Slow-Cooker Pork Chops with Apple Chutney.
• Slow-Cooker Apple Cranberry Sauce.
• Slow-Cooker Meaty Italian Spaghetti Sauce.
• Slow-Cooker Swiss Steak and Gravy.
• Slow-Cooker Golden Fruit Chutney.
• Slow-Cooker Pork Ragu.
• Pear-Orange Conserve.
• Slow-Cooker Mushroom Swiss Steak and Gravy.

We spoke to the experts to ask for their top tips and find out which meals you should avoid making in your slow cooker.

1. Lean cuts of meat. (Image credit: Getty Images)
2. Expensive meats.
3. Meat with skin on.
4. Shellfish and fish.
5. Dairy or anything cream based.
6. Fresh herbs.
7. Most baked goods.
8. Certain vegetables.

How to do it: Simply cook your sauce over medium heat until the amount looks reduced and the texture is as thick as you want it. (You can test it by coating the back of a spoon.) You'll also want to be sure to season the sauce at the end, otherwise it can taste too salty if it reduces too much.