I've stopped using slow cookers. Partly because I don't have the time but also I don't think safety around them is adequately communicated to users. e.g. FDA specifically warns that they don't get up to sufficient temp to make dry kidney beans safe (Phytohaemagglutinin toxin). Only found out about that years after I got mine (pure luck that I never made a dry bean dish)

Pressure cookers on the other hand are awesome. Fast, energy efficient and results in a similar outcome for the most part.