Earlier quoted context omitted.
The problem with slow cookers is that the chop a bunch of stuff up, toss them in the slow cooker, and turn it on approach doesn't work all that well. You generally want to brown things etc.--and then you're not gaining that much. But, then, I'm mostly not a huge fan of stews in general.
I think there are three problems with most slow cooker recipes. 1.) My hi/low setting probably doesn't match your hi/low setting. From the get go, we're cooking the same meal at two different temperatures. 2.) A lot of recipes seem to call for low setting for 8 hours. This works well for a lot of people with a standard American work day, since a stew/soup will stay above safe warming temperature in a nearly sealed po…
Rozanne Gold made something of a career out of cookbooks using short, simple ingredient lists and mostly easy prep. I don't care as much any longer as I mostly work from home, but my work night preference--as opposed to slow cookers--has always tended toward the fast, easy saute. Especially with so many pre-prepped vegetables etc. in the grocery store these days, it seems like the best option for my tastes.