I’ve seen many slow cookers sittin’ on top of refrigerators, a fine layer of dust collected on the lids — many people receive this magical household device with no idea how to use it. This is a sad state of affairs, to me, because slow cookers are indispensable tools.
I often cook chicken, beef, or hamburger stew in my crock pot — and there’s recipes for chocolate pudding cake and clam chowder to be found online, as well. I’ve seen soups, sauces, and chili done in a slow cooker for good effect, and the slow heat of the crock pot is perfectly suited 
for BBQ or pulled pork.
I use a 6.5 quart Rival Crock Pot because it’s study, its stoneware pot is removable for easy cleaning, and it is large enough to fit big slabs of corned beef or pork without spillage. The controls — OFF, LOW, HIGH, WARM — are simple enough as to not warrant confusion, but varied enough for a large variety of different dishes.
Older models of crock pots do not have a removable pot, which makes cleaning a hard (and often dangerous) chore — be sure to get a model with a tight-fitting lid, as well.
As for what to cook in these vessels? Betty Crocker makes an excellent slow cooker recipe book and there are tons of great websites with crock pot recipes: A Crock Cook is one of my favorites, and Slow Cooker Recipes has even more recipes for consumption.
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