Ingredients

That thicken slow cooker sauces or at least lessen the effects of long cooking in a closed, damp environment masa harina, toasted flour, caramel-colored roux (see darker roux will add flavor but has little thickening power), curry roux, flour-and-water slurry, beurre manié (equal parts flour and soft butter mashed together and stirred in bit by bit), grated unsweetened coconut, tomato paste, coconut milk powder, bits of stale bread or corn tortillas, Maria cookies or gingersnap cookies, mashed cooked beans or potatoes, filé powder.