Sous vide cooking is a relatively new addition to my home cuisine. Sous vide appliances have many benefits but the ones that ring clearer to me are that they preserve more nutrition and don't dilute the taste.
There are also a few add-ons available relatively cheap converting your slow cooker to also work sous vide. Sous vide in general usually requires you to have a vacuum sealer also at hand. Using your slow cooker more often will also help keep your slow cooker on your mind and reduce the use of other less healthier kitchen alternatives like the frying pan, know to create more AGE. Also true for you vacuum sealer, promoting less food spoilage and again higher nutrition and taste.
I usually want to buy a vegetable the same day I plan to consume it, but if the quantity exceeds the serving size I always bring to my mind the option off vaccum sealing or pickling.
A Sous vide appliance can also substitute for a yogurt machine for both phases of denaturing the milk proteins at 176°F and then fermentation at 112°F.
Don't just put your Sous vide quite yet. If you want to prepare beans prior to use to maximize the reduction of phytates and increase digestion you can also soak at 140°F. I also use a spoon full of backing soda.
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