Slow cooking without a slow cooker I frequently hear people telling me about how wonderful their slow cookers (AKA "crock pot") are.  In many cases they're right - meat that tends to come out tough in normal cooking comes out very tender from a slow cooker.

But do I really need a slow cooker to pull this off?  It seems like such a basic concept - simmer and/or steam at low heat.  What's so special about these devices?  For kitchens with very limited space, can a slow cooker be "synthesized" from other cooking implements, or is there really no substitute?
Your best bet would be a dutch oven on a low to medium low heat in the oven. You could use a regular pot in the oven, but you'd need to stir it regularly (maybe every hour) to stop everything from sticking to the sides and burning.