Just get it down & try it for yourself!
Despite recent IT advances, you can't convey taste, aroma & texture via a PC yet.
Well, i'm a bit old fashioned and will stick with my old cast iron casseroles unless someone can say why a slow cooker gives a better result You do get all the taste , aroma & texture you would ever want doing it in the oven DD
The other thing is i will usually put 3 casseroles in together, so i would need some convincing
But I would be interested to know why others use them over a casserole in the oven
I have a slow-cooker and a cast iron Dutch, both give different result for the same meal. For example Beef Daube, cooked in the slow cooker is rich, and tasty, with a nice amount of gravy. But cooked in the Dutch, is thick and meaty with almost no gravy, just enough to coat the meat. However in the slow-cooker I can just put all the meat (freshly browned and after having been soaked in wine over night) and turn it on and leave it to do its thing. I can go out and shop, or go to work, or to the plot. With it in the oven I have to keep an eye on it, make sure it does not stick to the bottom, or dry up, or cook too quickly.
Think of a slow cooker as a way to get different meals from the same ingredients. An added weapon in your cooking arsenal
If I could tempt you with any meal it would be slow cooked shin of beef Thai style
One pound of shin beef ) chopped in to large lumps (2” or there about)
Half a can of coconut milk
Half a box of Aldi passata
Spoonful of minced Garlic
Tea spoonful of Ginger finely chopped
One ultra hot chilli whole with seeds in (take out at end)
On heaped spoonful of masuman Thai curry paste (red or green dependent on how hot you like it
Cook in the slow cooker on low for 6 hours or so.
At the end all you have to do is add a little lime juice and a spoonful of sugar to taste.
Serves five, or more if you cook some wok noodles