I really like the chicken & dumplings mentioned above. I’ve modified that recipe a bit (added some veggies). Also, coat your “dumplings” in flour before putting them in, that way the don’t stick together or dissolve.
Also good: http://fakeginger.com/2010/02/08/bourbon-chicken/
http://www.365daysofcrockpot.com/2009/03/day-56-tomato-basil-parmesan-soup.html (requires some work after, also has a stovetop recipe)
I make chili in mine too. Oh, and sloppy joe mix.
1 lb ground beef, browned in a pan with the onion & garlic, then drained before adding
2 cans beans, rinsed
1 can corn
1 can diced tomatoes
1 can tomato paste (or, in a pinch, consensed tomato soup)
1/2 an onion, diced (or some minced onion flakes)
1 clove garlic, mined (or ~ 1tsp garlic powder)
If it seems too thin, right before I serve, I add a little corn meal. Flour works too, but corn meal seems to be better. I cook on low for 4-5 hours, but longer wouldn’t hurt.
Also, if I have a recipe that calls for cooked chicken (enchiladas, cobb salad), I just put frozen chicken in my crockpot, cover with water and cook for a few hours. It shreds perfectly. Do NOT cook broccoli cheese soup in your crockpot, the broc disinigrates 🙁