The main difference between a slow cooker and a Crock-Pot is how the heat is dispersed throughout the appliance. Slow cookers cook with heat from the bottom and allow a wide range of temperatures at which to cook the food. Crock-Pots cook with heat from the sides and tend to cook at two or three main temperatures: low, medium and high.
Crock-Pot is a manufacturer's brand name for the product also known as a crockery cooker. In general, slow cooker and Crock-Pot often have the same meaning in recipes; however, it is important to read the recipe instructions carefully as the heating elements differ and may affect the outcome of the meal. In a crockery cooker, low is often 200 degrees Fahrenheit and high is 300 degrees Fahrenheit, whereas a slow cooker allows for a broader range in cooking temperatures.
There are many benefits to using a Crock-Pot or slow cooker. Cooking in this manner saves time by allowing food to be prepared quickly with few ingredients; additionally, food can be prepared early in the day and left alone to cook until it is time to eat. Cooking with slow cookers also saves money as they are ideal for cooking cheaper cuts of meat, according to BBC GoodFood.