the meat, frying the onions to a bit less than translucent and then mixing it all in a big pot with beans, spices, tomato product, etc. I then simmer that on low heat for a couple of hours, stirring occasionally and adjusting the burner if it starts bubbling.

The recipe I've found for doing chili in a slow cooker still has me browning the meat, pan frying the onions some and mixing together all the ingredients, but then it gets put in a slow cooker.

So what's the advantage of the slow cooker? Less need to stir since it never reaches a boil? Better heat control? Does the extra time integrate the flavors more/better?

Thanks.