I'd suggest a pressure cooker in combination with an induction hotplate; you get far better results than a slow cooker and is much quicker. Kuhn Rikon are the top of the line for pressure cookers that can achieve the "magic 15psi" (which no electric unit can get to) which that cooks really rapidly and gives a more conventional flavour. Good induction hobs can hold to a specific temperature so you can dial it in accurately each time. Thermal circulators mentioned above are good but do have limitations; texture is often different and you cannot get any browning. There are some food saftey issues to consider and you have a pretty high learning curve to get the best result so it is not for everyone. I've had a slow cooker, but never really used it. My pressure cooker and thermal circulator get used many nights a week.

I'd suggest a pressure cooker in combination with an induction hotplate; you get far better results than a slow cooker and is much quicker. Kuhn Rikon are the top of the line for pressure cookers that can achieve the "magic 15psi" (which no electric unit can get to) which cooks really rapidly and gives a more conventional flavour. Good induction hobs can hold to a specific temperature so you can dial it in accurately each time. Thermal circulators mentioned above are good but do have limitations; texture is often different and you cannot get any browning. There are some food saftey issues to consider and you have a pretty high learning curve to get the best result so it is not for everyone. I've had a slow cooker, but never really used it. My pressure cooker and thermal circulator get used many nights a week.