A slow cooker is an alternative to having something in the oven. The advantages are that it frees up the oven for other purposes (or, equivalently, can be used in places where there is no oven available), it doesn't heat up the kitchen as much, and is somewhat more convenient to access for the addition of ingredients, stirring, etc.
Old-time "roasters," staple of the family reunion and church picnic, are the same as slow cookers, only bigger and with a metal insert instead of a ceramic one.
When an oven is available, a glass or ceramic cooking dish of suitable size, with a lid, does the same thing. In general, an oven will heat more evenly than a slow cooker.
For some uses you can substitute a double boiler on a stovetop. Also, a double boiler in the oven can be used, when the oven must be at a higher temperature because of something else in it. If you're trying to make stew on a Coleman stove, for example, a double boiler would be the way to do it.
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