I don't tend to follow recipes specifically for slow cookers, but if you want to go out and leave stuff cooking for 8/9 hours, leave on the lowest setting, throw in enough RAW veggies to at least cover the bottom of the slow cooker (onion, garlic, carrot, mushrooms, big chunks of pepper etc), brown your chicken/pork in a pan and add that, then add just enough stock to cover. If you want it done quicker (say 4 hours) use the higher setting but it's not as moist and the meat not as juicy.
Only thing to remember about slow cookers is that they retain ALL moisture so you can't put as much stock in as you would in a normal stew/casserole you would cook in the oven. They also retain all grease so if cooking mince etc you might want to drain off the grease before adding it. I also find that flavours are stronger so add slightly less spice/herbs than you would do normally.
I make all sorts in mine, but I LOVE chilli! I usually throw in 1 onion, couple of cloves of garlic, 1 pepper, mushrooms and a little frozen sweetcorn. I usually use turkey mince and brown it off in a pan with some salt and pepper. I make sure to drain ALL the fat cos again it stays in there and makes it greasy if not. I then put a couple of tins of tomatoes or a jar of Dolmio on top and add a tin of kidney beans (drained) teaspoon of chilli powder, half a teaspoon of cumin and half of coriander. I also make a bean version with a tin of butter beans and canneloni beans (both drained) instead of the mince. That can now be left and does not NEED to be stirred, perfect if you're at work all day or outside busy with the horses.
I also like chicken stew, again raw veg, brown the chicken in a pan with garlic and herbs, and add chicken stock. Coq au vin is also good, same as above just use half chicken stock and half red wine. Sausage casserole is another one I've tried, cutting up sausages and pan frying, draining the grease and then adding on top with tomatoes/Dolmio!
