Some Slow Cooker hints.....
* If you're short on time in the morning, prepare everything you need for your slow-cooked meal the night before, put it into the slow-cooker dish, cover and store in the fridge overnight. Ideally the dish should be as close to room temperature as possible, so get it out of the fridge when you wake up and leave it for 20 minutes before turning the cooker on. If you need to heat your dish beforehand, then put the ingredients in a different container and transfer them in the morning.
* Preheat your slow cooker - A lot of people will throw in their ingredients and then turn on the slow cooker, but a slow cooker is like a small oven and getting it going for that extra 20 minutes makes a big difference.
* Make your Soup a day ahead of time and refrigerate it. Soups are always better on the second day when the flavors have had more time to develop. Also, any meat dish like chili or a brisket with all that sinewy tissue will be even better the day after you've made it.