When it comes to better heat transfer, and being able to just use one pot - the dutch oven is the clear winner. You can get that perfect sear before transferring to the oven, all in one dish. With the crock pot you have to sear it before, getting another dish dirty. It also doesn't distribute heat as evenly. However, this recipe will definitely work in the slow cooker. Just sear it first, the same way the recipe states, then transfer to the crock pot and cover, cooking on low heat for at least 8 hours. I don't recommend cooking on high.