Slow cookers...what’s all the fuss about?

So far the benefit I can see is the meal doesn’t dry up or stick to the bottom of the pan and I can go out while it’s cooking and not worry about leaving the hob on.
But because it is slow, there have been a few disasters, the meals have been too liquidy, and the vegetables have turned to mush.
But I’m going to persist as we’ve had fab curries and as for the pork in apple juice, the lamb in coke and the beef in beer, as they say in South Africa...it’s lekker.