[kizz246]

Yes, it's amazing. Better than usual is an understatement. There are 3 main points to get right before you throw everything in the slow cooker.

1. The liquid must be delicious (ie. not water) and almost covering or just barely covering your meat. It must also fill the crock pot at least half way. Think tomato sauce or stock.

2. The meat must be browned well before throwing it in the slow cooker. Fry the outside edges at high temp first.

3. Using well used muscles results in far better flavour -- rump, blade roast, flank, shank, and chicken thighs. Fat (but not toooo much) is your friend. It will dissolve over time and add flavour.

*. If you throw in a parmesan rind all your dreams will come true.

[Jemmeh]

That's why I haven't won the lottery! I haven't been putting parmesan rinds in my slow cooker!

Slow cookers on top of being tasty are also super convenient. You don't really have to pay attention to it and it's a large batch so you can store it in the fridge and eat it through the week.

[ZeroFries]

Is slow-cooked meat which is refrigerated and later re-heated just-as or almost-as good? I hate dry reheated chicken.