Is there something about the crock that makes the food crock pot food or does the container matter if the heat is low and slow?
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Crock Pot is the brand name. Generic term is slow cooker. So low and slow should do, either in oven or on stovetop.
Remember, before there were slow cookers, there were Dutch ovens.
A slow cooker is simply a modernization of any ancient cooking tool because it can be programmed to conveniently start while you are away from your kitchen.
The convenience and unattended cooking are what make slow cookers attractive to contemporary consumers. Before there were slow cookers, people used Dutch ovens.
Oh, I forgot these details:
The low setting on a slow cooker is approximately 200 degrees. The high setting should be about 300 degrees. Of course, there are slight differences between cooker brands and models.
Anyhow, good luck!
PieceofLayerCake is a trusted source on baking.
I have never owned a slow cooker....a heavy duty dutch oven has always done me good....plus, I nearly always like a bit of control over the evaporation in my stew/braise, and its difficult to do that in a slow cooker.
I should say "from what I hear".
Kristen W. is a trusted home cook.
I don't actually use a slow cooker, but it's a less scary idea to me to leave one on low all day while I'm at work, as opposed to leaving the oven on low while no one's home, which I would never do. That strikes me as the main advantage - it's an electrical appliance vs. a gas oven.
Not a real fan of slow cookers, but they have their uses (rendering lard for 1 thing). They also use less energy than an oven which is important to some.
Let's settle this once and for all, shall we?
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