a final slow cooker question

mommyB

love it
I love mine,but a couple of things i've made (bolognaise and chilli) had far too much liquid in. Clearly i need to put less in but do i need to do anything to thicken it at the end?
Not quite sure where i am going wrong
 
The books I've been reading say that you should allow about half the amount of liquid that you would normally us if cooking on the hob. If it's still too runny at the end of cooking you could try taking off the lid for the last 10-15 mins to allow excess liquid to evaporate or sprinkle on some powdered mash to thicken it up.
 
Ah the thing is the liquid doesn't evapourate, so you can cut right back.
 
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