Slow cooker doesn't have to mean '12 hours cooking time'. The benefit of mine is that I can cook when it is convenient for me - which is not at the end of an exhausting day with hungry kids pestering me.
So, for example, I often make slow cooker rice (cup of rice, cup of water chucked in just before the school run. 3 hours on high) - or rice variants like pilau, paella or risotto.
SLow cooker tomato sauce is a staple. (onion halved, couple of garlic cloves, herbs and seasoning, any other wilting veggies, two tins chopped toms. On low for as long as suits you. Blend before serving.).
More proper recipes, I do tana ramsays green lentils with (veggie for the veggies) sausages. The sausages are cooked convenetionally (in the evening - or in the morning - doesn't matter for kids!). The lentils are really tasty slow cooked with redcurrant jelly and balsamic vinegar. Serve with craime fraiche and parsley.
I also make a mixed bean chilli which is popular (again Tana Ramsay). My trick, again, is not to abuse the 'you can dump everything in at once!' feature of slow cookers. When I wake up, I pop in onions, celery carrots (chopped) and some oil in the bottom of my cooker on hot (if I'm late up I'll fry them on the hob - my slow cooker can be used hob top). When I come down for breakfast I stir in flour and spices and leave for five minutes. Then I chuck in chopped tomatoes, and let that simmer on low as long as I can spare. (e.g. if I'm home based I'll come back to it after the school run). Last thing to go in is a couple of tins of kidney beans and black eyed beans. I make it with a view to using left overs over friday noght nachos!
Soup is obviously a standby.
I will also sometimes use it as a 'keep warm' appliance. I've been known to knock up a big stir fry in batches, transferring to a slow cooker on 'hot' as I go. I find I get better results if I don';t overload the pan, and if I give e.g. tofu a litle more breathing room. I got the idea from chinese buffets - so it can't be such a wacky idea!