i always find that food made in a dutch oven turns out better than the same recipe made in a slow cooker - even though it's usually cooked half as long and longer cooking times often mean better flavor melding, increased meat tenderness, etc etc.
does anyone else feel the same way? any idea why? i've tried to come up with a number of theories, but have yet to find a really good one. the only thing i can think of is that the longer simmer in the slow cooker means more of the flavor leaves the food (for something braised - obviously this wouldn't pertain to a soup or a chili).