so, sounds like, very little liquid needed for the slow cooker.

when you talk about adding stock, would that mean a small amount, like one cup?

it's the amount of liquid, and the spices/herbs part that puzzles me the most, so it's good to see how other people do that. I have fresh garlic, fresh ginger and a reasonable supply of dried herbs/spices.

about the veg, if a slow cooker might be on for say, five hours, would you cut up the veg chunky, or small?

sorry i have so many questions, prolly obvious to everyone else.