Since the slow cooker cooks curry at a lower temperature than the stovetop, not as much liquid evaporates in a slow cooker when compared to simmering curry on the stove. As a result the sauce can become more watery. u003cbr/u003eu003cbr/u003eWhen using the slow cooker for this curry, I toss the chicken in cornstarch to naturally thicken the sauce as moisture releases during the cooking process. I also use less liquid than I would in a stovetop chicken curry recipe. Lastly, using yogurt rather than coconut milk at the end of the recipe keeps the sauce a thicker consistency as well.