At least you're realistic about the amount of preparation you're willing to do. Your local library probably has several cookbooks which contain nothing but slowcooker recipes, and other cookbooks with slowcooking sections. If your library doesn't have these books, ask the librarian for an interlibrary loan. My basic recipe is to put a large chunk of some sort of meat in the cooker, add a little liquid, and possibly add some minced dried onions. The minced dried onions can be found in the spice & seasoning section of the store, and they work very well in a slow cooker. I think that they taste better than fresh onions, and they are certainly much faster to use. The cheaper cuts of meat are actually better in a slow cooker than the more expensive ones. The cooker will give the cheap cuts time to break down over the long cooking period. So, use dark chicken meat, thighs or drumsticks, rather than breasts. Use a chuck or 7 blade roast, rather than round. Canned broth is great to put in a slow cooker, or use flavor base, mixing it with a little hot water. I like Better than Buillion flavor base, as it has a lot less sodium than buillion cubes. Wine is a great liquid to add, too. Just remember that slow cooking will produce a lot of liquid, and you usually won't need to add more than a cup. Slow cooking is a great way to keep from heating up the house, too.