Advantages
Cheaper cuts of meat with connective tissue and lean muscle fibre are suitable for stewing, and tastier than stews using expensive cuts, as long slow cooking will soften the connective tissue without toughening the muscle. Slow cooking leaves the gelatinised tissue in the meat, so that it may be advantageous to start with a richer liquid.
The low temperature of slow-cooking makes it almost impossible to burn food even if cooked too long; however, some meats and most vegetables will become nearly tasteless or "raggy" if overcooked.
Food can be set to slow-cook before leaving for the day, and will be ready on return. Some models include timers or thermostats which bring food to a given temperature, and then lower it. With a timerless cooker it is possible to use an external timer to stop cooking after a set time, or both to start and stop.
Cooking the meal in a single pot reduces washing up, and the low cooking temperature and glazed pot make cleaning easy.
Read more about this topic: Slow Cooker
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—Ralph Waldo Emerson (1803–1882)
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—Leontine Young (20th century)