Have the slow cooker only a paaar weeks and often used. It is not just for cooking muffle (all pure, cover it is, already taste) but also for something more ambitious, experimental chefs suitable. Actually, you can make everything possible to make (soups, desserts). I find it ideal for stews with lamb, chicken, vegetables, and so to prepare. Especially strongly flavored dishes (Asian, Caribbean, African) are especially tasty by the very, very, (4-7 hours), very, slow cook and tenderize the meat. Note: when cooking the dish loses hardly liquid, ie with liquid ingredients sparingly (otherwise always there soup). All by itself it's not even the slow cooker. Some preparation in the pan is most attending (meat fry, sauté vegetables, prepare Sud / broth). Dishes can be good freeze (highly recommended as an alternative to Pizza, Miracles & Co when the kids bring regularly and spontaneously guests)
