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.

Slow cookers? pah

I hate slow cookers, I hate stews and casseroles and that's that... but if I did have a slow cooker this is what I'd cook in it, because it takes 2-3 hours on the hob to get the perrfect dish. Mexican Stew Diced beef Crushed garlic (I buy mine from pick n pay, pre crushed and stored in the fridge) 1 large chopped onion 1/2 a pepper of your choice (I like to use a yellow one) 1/4 stock (I make my own from chicken bones-method available on request) 1 tin of chopped & peeled tomatoes (I make my own-method available on request) Large squeeze of tomato puree Red wine (lashes of) Ground Cumin Fresh or dried chillies Mixed herbs Dash of lemon juice Tea spoon of brown sugar Brown the diced beef in a large pan, remove from pan, throw in garlic & herbs & onion and fry in meat juices. Add the rest of the ingredients and return the meat to the pan. Bring to the boil and gently simmer for 2 hours...or I suppose at this stage it could be bunged into the slow cooker. Serve with boiled rice, peas and as much red wine as you like...let me know if you try it.