Pros: Good resource for methods used in slow cooker cooking
Cons: Lack of imagination and variety; main dishes high in sodium and fat
If you love "cream of anything" soup, you'll love this book. I've been a busy, working woman (I'm now retired) who used her crockpot fairly often. I thumbed through this book before buying it, more eager for solutions to the "what's for dinner?" dilemma than for haute cuisine. I got it, but at a price.
I cook mostly beef and some pork in my slow cooker, so my focus is mostly on those recipes. Most call for one or more cans of cream of something or other soup (mushroom, golden mushroom and celery being the most popular) and perhaps some onion, celery or carrots. A few call for herbs, mostly dried ones. After cream of something soup, bottled barbecue sauce appears to be the next most popular flavor ingredient. The limited range of flavors is woeful, but the amount of sodium delivered by each serving of these recipes is enough to transform a filet of cod into baccalao.
I've learned a few things about methods for preparing ingredients for slow cooking, but that's about all I've learned from this book.
If you're looking to change your cooking and eating habits to reflect lower levels of fat, salt and sugar; this book is no help. If you comb through the book, you may find something suitable for you and your family. I've given up on this as a source for slow cooker recipes.