They're 24/7

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You know that... You can leave the house while the food cooks.

But there's more: If your mornings are too hectic to actually get the ingredients for dinner into the slow cooker, try the night-before technique. Toss everything into the pot before you go to bed, and then turn the appliance on. When you wake up, transfer that perfectly cooked tarragon chicken to a plastic container, let it cool to room temperature while you shower, then refrigerate it. The flavors will intensify so it'll taste even better when you reheat it that evening.

They Cut Down on Clean Up

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You know that... One-pot means fewer dishes to wash.

But there's more: If you want to cut back on washing—period—try a slow-cooker liner. We were skeptical at first (how can a plastic bag be heat-proof? Does it really keep the pot clean?), then we tried using one to make chili. After dinner, we transferred the leftovers to a separate container, took out the bag, wiped the inside of the cooker with a paper towel and that was it.

They Make the Best Leftovers

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You know that... Crock-Pots can turn out delicious dinners.

But there's more: Those meals tend to be the kind that taste even better the next day for lunch, or stashed in the freezer and reheated on a night when you don't feel like cooking. Stews, soups and braised meats all improve with age. Chili tends to thicken with time, making it all the better for scooping up with thick tortilla chips. Letting lasagna chill and then reheating it gently (so it's warm but not piping) will make slicing it into neat squares a breeze. And if you make a curry, or other dish with lots of spices, and eat it right away, you might taste the cumin, the cayenne, the garam masala, the ginger and the turmeric individually. Come back later, though, and the flavors will have melded, resulting in a smooth, savory and robust-tasting dish.

They Love Cheap Ingredients

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You know that... Crock-Pots are ideal for getting tender, fall-off-the-bone meat.

But there's more: Many of the foods that are so ideal for slow-cooking also happen to be the most inexpensive. Beef chuck, rump roast, pork shoulder and pork butt are all budget-friendly, and taste best when you cook them for a long time, since they have a lot of connective tissue, which softens and makes the meat tender. Pricier cuts, especially beef such as filet mignon, New York strip, T-bone and rib-eye, tend to taste much better when you cook them quickly over high heat.