I recently received a slow cooker as a gift and have certainly found it extremely useful. I've used it quite a few times to make stock and have found that it is extremely convenient. When making stock on the stove I often check it every half hour to make sure nothing is burning and that my flame hasn't gone out. But with the slow cooker I can turn it on and never look back. A disadvantage however is that it takes a few hours longer but I usually start it before I go to work and when I return home I'm treated with the wonderful aroma of chicken stock. So my question to you folks is what do you think about making stock this way? The end product tastes the same to me, but have any of you had other experiences? Also, I've found that I can't really effectively reduce the stock since the slow cooker doesn't get hot enough. I suppose I could then transfer it to a pot on the stove and reduce it there or maybe just run the slow cooker for a very long time (after removing the chicken parts of course). Of course I'm referring to doing this at home; I'm sure we'll be sticking with the traditional method at work.