So, I finally bought a slow cooker, the West Bend that was discussed on this board (or GT board). I got it thinking I could make all of the braised dishes and stews that I've made for years in conventional fashion, but I guess that's not the case since I've been reading that you are supposed to use less liquid and go easier on the herbs/spices than you would normally. Yet when reading slow cooker recipes for things that I make like lamb shanks and stews, they seem to have a good deal of liquid and herbs in them. I love my standard dishes, but I'm not sure exactly how to adjust them, i.e., what does "less" mean.
Also, I didn't get a book on slow cookery yet; just been looking at some websites. Any opinions on best sites/books, etc. Thanks in advance for responses to both my queries.