With an electric slow cooker, the heat is gentle so you can leave the food for long periods without ever having to stir it. Slow cookers are perfect for the tougher, cheaper cuts of meat. But meat with a high fat content should be trimmed and browned first, and then the fat drained off. Because the cooking temperature is so low, the cooking liquid must be brought to the boil before adding it to the slow cooker. As well as casseroles and stews, slow cookers can be used for fruits, chutneys, jams and porridge.
** Asian Recipes