Whether slow cooking, boiling or raw? One would suggest raw is best, another well cooked. For veges very fresh and raw has a benefit for some vitamins, while cooked can loose/destroy vitamins but release more minerals.
For meat, aside from chewing made easier, I suspect the gastric juices make short work whether slow cooked, finely minced or strips of jerky?
The Web suggestion is to load the slow cooker up with veges and to not waste the cooking liquid as much of the goodness leaches out in the slow cook.
P.S.
Does slow cooking make food easier to digest?
I once thought so, but having chewed or swallowed lumps whole it seems to make little difference at the other end. Corn kernels and beetroot juice colouring might be exceptions.
