I came upon the slow cooker idea by accident. People were using them to keep mulled wine warm a few Christmases ago, during a carol service.
I thought “Ay Ay I might like one of those”, and I got a small one in a sale. It came with a recipe leaflet. I cooked brown rice risotto and a sort of pork stew – from the recipe leaflet – quite nice. I found it was important to stick to the quantities in the recipe or the slow cooker overflowed, obvious to me now of course.
The cooking seems to always start off on a conventional stove and then is transferred to the slow cooker. Just like ordinary cooking, corn flour, rice flour, wheat flour or tomatoes concentrate is used to thicken the cooking at some stage.
I found a book – More slow cooker recipes by Katie Bishop in a shop, but I have not tried her recipes yet.
For me the best thing is that the slow cooker dish can be brought directly to the table, so the stew is piping hot just before serving.
I haven’t cooked with it for a while, but, now that I have found this thread I will have a go at some more recipes.