Sous-vide IS NOT “boiling meat”. It’s an amazing technique and has been used for decades in higher end restaurants. It is PRECISION COOKING. It is not “less than” just because you are ignorant of its benefits. I have a two decade career in the food service industry and I guarantee you have had food cooked this way…

I have the Instant Pot electric pressure cooker pictured here and I love it. If you have this you don’t need a Crock-Pot the pressure cooker can slow cook foods as well.