Originally Posted by BeckyL
Thanks for your help. If I am reading this correctly, it is probably better to use a flour slurry than a cornstarch slurry since this will cook for 3 hours on high in the crockpot.
We were both posting together. I'd probably still use the corn starch. For your slurry, drain the tomatoes and mix the juice with the corn starch, so you aren't adding any extra liquid. At the end if your sauce is too thick, you can thin it a little with some milk. If it's too thin, drain some of the sauce and thicken on the stove top.
This thread is making me very hungry! :)