This overall score is made up of cooking performance – low setting (30%), cooking performance – high setting (30%), and ease of use (40%).

The corned beef test, with standard-sized pieces of corned silverside, checks the appliance's ability to cook a dish at a low temperature over an extended period of time (eight hours). The dish is then scored for appearance and texture, with deductions for dark or dried-out areas, overcooked texture or food stuck to the pot.

The chilli shredded beef test (with dried beans) establishes how well the appliance can cook a dish at high temperatures over a shorter time (five hours) without food sticking to the bottom. The dish is scored for appearance and texture, with deductions for dark or dried-out areas, overcooked texture or food stuck to the pot.

How easy the cookers are to assemble, store and clean. We also consider the external temperature of the cooker surface, handles and controls during operation.

Food must be above 60°C (or cooler than 5°C) to avoid harmful bacteria growth. Don't keep food in the slow cooker for too long once it's cooked.

We recommend currently available slow cookers that score at least 80% overall.

Discontinued models may still be available second-hand. Tested models were all available at the time of this review. 

This is the manufacturer's recommended retail price. Prices are generally flexible, so shop around.

Based on low-temperature cooking for eight hours per day, three days a week at 30c/kWh over a year.

Based on high temperature cooking for five hours per day, three days a week at 30c/kWh over a year.

With this function you can sear directly in the unit. Without this function you need to sear in another pot on the stovetop. Some models allow you to sear in the cooking bowl, but on the stove top - these are indicated in the table.

Starts the process on high to bring the food up to temperature and then switches to low temperature for the remaining cooking time.

Alerts you when cooking is finished.