The book "All About Braising" by Molly Stevens is excellent -- she gives you a thorough overview of the braising process, and a lot of very good recipes.
The knowledge - though not necessarily the recipes -- are exactly what you need for crock-pot cooking, which is really just a an extremely low heat method of braising. In my experience, the crock pot needs less liquid, because it just doesn't cook out the way it does in the oven or on the stove top.
Slow cooking - there are number of methods to slow cooking - the tru barbecuing as malibumike indicated - there is also corckpot cooking - which can be much more forgiving than true barbecue = there are a number of good recent threads with excellent recipes which I would have put here if I could search by date -
If you are interested in slow cooking there is a website devoted to true barbecuing, not grilling which is just throwing a steak on a grill, Cookshack, the company that makes barbecue smokers hosts a forum that discusses barbecue smokiing that turns tough meats like pork sholder/butt, brisket and other meats into fork tender. Also discusses smoked fish, cheese , etc.