These baked beans are pretty good:

http://www.eatingwell.com/recipes/slow_cooker_baked_beans.html

Crock pot chocolate cake? =)

Apple sauce!

To be successful with chicken it absolutely must have the bone. I can't imagine using boneless breasts in the slowcooker.

Following are two slow cooker cookbooks that I highly recommend. Of the two, I prefer the first but I think both are excellent.

http://www.amazon.com/Art-Slow-Cooker-Exciting-Recipes/dp/0811859126/ref=sr_1_1?s=books&ie=UTF8&qid=1418479681&sr=1-1&keywords=art+of+the+slow+cooker

http://www.amazon.com/Williams-Sonoma-Essentials-Slow-Cooking-Slow-Cooked/dp/0848732596/ref=sr_1_1?s=books&ie=UTF8&qid=1418479772&sr=1-1&keywords=williams-sonoma+essentials+of+slow+cooking

The whole "roasted" chicken from the test kitchen cookbook is a favorite at our house -- we eat it plain like rotisserie chicken the first night, and then use the leftovers for either a shredded chicken dish (like tacos) or make an chicken soup (with fresh broth in the slow cooker as well from the carcass).

Boneless skinless chicken thighs (or better yet, bone-in, skin-on) are great in the slow cooker. We do a delicious bbq style chicken thigh recipe. Double it, and shred the leftovers for enchiladas or tacos.

Williams Sonoma has a crockpot/ slow cooker cookbook with excellent recipes. Bonus points in that it offers instructions for cooking the dish stovetop also.

I've never liked chicken breasts cooked in a crockpot either - the meat dries out, even if they're sitting in a pool of juice or sauce.

Things I do like:
Pot roast
Beef stew
Pulled pork
Chicken thighs cooked in BBQ sauce or a chipotle-tomato sauce (dark meat only!)
Chili
Beans
16-bean soup with a smoked ham hock
Squash soup - simmer with chicken broth for several hours, then puree with an immersion blender
Tomato soup made from fresh tomatoes
Spaghetti sauce

Chicken tortilla soup

Chuck Roast, browned but not necessary. Onion and carrots. Can use store bought seasoning. Skip potatoes which tend to suck out of a crock pot.

I found a butternut squash chili recipe in the Fix It and Forget It cookbook that is super simple and delicious:

Layer ingredients in order and cook on low 6-8 hrs, then serve with a dollop of sour cream (not necessary, but I'm a fan of the creaminess it imparts.)

1 medium butternut squash, peeled and cubed
2 medium carrots, peeled & diced
1 medium onion, diced
3 tsp - 3 Tbsp chili powder (your preference)
2 14-oz cans diced tomatoes
4 oz can chopped green chilies
1 tsp salt (optional)
1 cup vegetable broth
2 16-oz cans black beans, drained and rinsed