I've found the opposite, particularly with a larger piece of meat like brisket but also with stews. Any veggies need to be in big chunks, or added part-way through the cooking time, or they collapse to nothing before the meat is done to tenderness. Maybe it's just that I like meat very well done and tender and veggies with some "bite" to them, not completely soft. Pulses work well though (pre-boil if it's kidney beans).
Doncaster, South Yorkshire. Soil type: sandy, well-drained
The air fryer I have is one of those multi-pot cookers (6L) - it air fries, slow cooks and pressure cooks (yoghurt maker, dehydrater...etc). I haven't used the slow cooker as yet as I tend to put a pot on the gas hob instead. It's good as a fryer, but is really only for two people - as a slow cooker with 6L, it would suit a family.
Mine is a Tesco one and it's gently bubbling as I type. I've made a large chilli con carne and will have some for tonight's meal and portion out the rest and freeze. I find it works wonders on cheaper cuts of meat - beef brisket for example. Brown in the frying pan first, transfer to cook pot, surround by chunky veg - carrots, onions, celery, parsnips work well. Add a bit of stock and set to high for an hour, turn to low and some 6 - 7 hours later it's tender. I then strain the stock, remove any fat and whizz all the softened veg + stock in the food processor for a thickened, tasty gravy. Mine is in constant use in the winter - less often when we have a summer!
I mainly use my slow cooker to make rice pudding in! OH loves rice pudding but I rarely put the oven on now. Easy to pop the slow cooker on, Chuck everything in and leave it to produce a lovely hot pudding by the end of the day. Also use it to cook beef skirt or chicken in red wine ( I do brown the meat in a frying pan first) and have also done slow cooked pork. Ours is only a small one, but I can do enough meat for a meal for two and the same again to freeze.
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Edited: Of course, it depends how much you eat.
I find it works wonders on cheaper cuts of meat - beef brisket for example. Brown in the frying pan first, transfer to cook pot, surround by chunky veg - carrots, onions, celery, parsnips work well. Add a bit of stock and set to high for an hour, turn to low and some 6 - 7 hours later it's tender. I then strain the stock, remove any fat and whizz all the softened veg + stock in the food processor for a thickened, tasty gravy.
Mine is in constant use in the winter - less often when we have a summer!
Also use it to cook beef skirt or chicken in red wine ( I do brown the meat in a frying pan first) and have also done slow cooked pork. Ours is only a small one, but I can do enough meat for a meal for two and the same again to freeze.