My previous slow cooker has served me well for more than 10 years. The only downside was that it didn't have a removable serving dish. It was a pain to wash out because I had to be careful not to immerse the base. But slow cookers were the usual way I prepared stewed meats. It was great setting it up, go to bed for the rest of the day after working a 12-hour night shift, and having something really good to eat that evening.
This Hamilton Beach cooker not only has a removable serving dish, but the unit is programmable, either by time/cooking temperature or by internal temperature via a meat thermometer.
This one is also a lot bigger than my old one, and it is much wider to accommodate the usual size and shape of the meats we tend to slow cook (chuck roasts). Our old one didn't handle these bigger cuts of meat unless we cut them up.
I've used it once since Christmas, and we cheated, trying it out on a frozen Marie Callender's Crock Pot Meal (which, by the way, was not very good), and the cooking functions -- programming it for low heat and then having it automatically switch to warm -- worked well (although the room mate has turned his nose up to it, and since I made two big bags, that leaves a lot to go around, even giving some of it to the kitties). My next day off, I plan to give it a real test run making pot roast.