I roast chicken in mine - I take the skin off first, as it's very fatty and is only good (imho) when ovenroasted so it goes crispy. I then rub the entire bird with paprika, salt and pepper, stuff a few garlic cloves inside it, and sometimes into slits in the meaty parts, slice an onion into quarters and use these to make a rack so the bird isn't sitting in its own juices. Spray it with a little chilli olive oil, bung the lid on and leave it on low all day, or on high for 4 hours.
I always make chicken stock with the carcass - add a carrot, a couple of stick of celery, a halved onion, a couple of bouquet garnis, and fill the cooker to the brim with water, then cover and leave it overnight (or even until the next evening) on low. Strain the stock through a colander and leave in the fridge for 24 hours until all the fat has congealed on top - skim this off and discard it, and freeze the stock in icecube trays for easy storage.
I make soup every weekend as well, to bring to work for lunch - dice up veg (eg. onions, garlic, carrots, celery, peas, whatever) and bung them all in with a couple of cans of chopped tomatoes, some of the aforementioned stock and whatever herbs I feel like that week, usually a big dollop of yoghurt too to make it a bit creamier, and leave for a few hours or overnight on low, then blend with a stick blender and freeze in individual portions.
Pork loin is great done in the slow cooker - I usually marinade it overnight, eg. in ginger ale, soy sauce, honey, wine, garlic, a little cayenne, then bung the whole lot, marinade and all, in the slow cooker and cook on low all day.
Brisket or round roast is a little more hassle as I prefer to brown it first, but still good - I usually add red wine, garlic, mustard, onions, Worcestershire, balsamic vinegar, thyme, and a little tomato paste.
Hope this gets you started, good luck!