Not unless yours cooks very slow and low. I have used a few different brands of slow cookers over the years and they vary in terms of their heat. The crockpot brand slow cooker is way too hot for venison stew even on low setting IMO. You want it to just barely bubble along the edges. A steady simmer is too high. The key to tender meat (without drying it out) is using very low heat. If you do want to make this in a slow cooker or IP you can cut the meat into much larger chunks then when it is cooked, shred it. The sauce will moisten it up.