I’ve just got home to my usually trusted recipe in my slow cooker that my husband learned when living in Texas. I’ve just had a taste and it is far too salty this time, possibly due to the bacon I added which did look over cured. I don’t really know how to resurrect the beef from its saline world without adding potato or cream which are two ingredients we can’t add due to an intolerance we are currently investigating. Would bread or plain dumplings assist? Help please and thank you in advance!

I immediately thought of adding peeled, halved potatoes and removing them after a bit, but if that's not an option, it's more difficult.

Can't correct an overly salty dish - only way to really do it is dilute it further:

AskCulinary on this topic

Can you pour off or strain some liquid out and then, add back water or, if needed, cream or whatever flavors?

Try turnip or rutabaga instead of potato. They're brassicas, same as broccoli and cabbage.

can you add some diced carrots, and then mash them up when theyre soft? i find the sweetness helps a lot

Dr.Krieger, I presume?

I've had this happen with things like ham. Cooked ham especially already had a ton of salt in it. Same with any cans of soups or seasoning packs.

Maybe straining some of the liquid could help. Salt is a hard taste to get rid of.

Something with acid could help balance it a bit if it’s just overly salty to your preference and not like “omg, I accidentally added a 1/4 cup of salt) salty.

And some acid. Apple cider vinegar, rice wine vinegar, etc.

Red wine vinegar is excellent for this, too.

And cook the cassava THOROUGHLY.

This may be unconventional but borrowing from Chinese hotpot and stews, which relies on a very salty savory broth to flavor the ingredients cooked in it, you could consider something like tofu (recommend buying firm texture and then freezing it and defrosting so it gets more spongey), radish/carrots/lotus root/firm veggies like this that will soften up and soak in flavor, mushrooms that can handle long cooking (king oyster is great for this), konjac (make sure to rinse it really well and cook for at least 20min to fully saturated and soak), grains like pearl barley, and similarly porous "bland" foods that love soaking up salt and soup.