I use mine 3/4 times a week. You can make a huge variety of meals by varying the sauce & spice mix. My standards: lamb tagine, all kinds of curries, sausage casserole, beef bourguignon.
I find that recipes resulting in a highly flavoured thick sauce work a lot better - weaker, thin sauces done in the slow cooker are always a bit disappointing. Use the absolute minimum of water/liquid, because it can't reduce - although you can stir in cornflour (or arrowroot if on iDave) at the end to thicken. Things like chopped tomatoes, finely chopped onions & finely grated carrot are good for making a thicker sauce. Red lentils are also great to add as they soak up a lot of liquid.
edit: forgot the "primal" BBQ spare ribs I did last week. They were AMAZING. The meat was literally falling off the bones as I was taking them out of the slow cooker, it was that tender!!