I rarely use the slow cooker for recipe cooking - mostly for cooking cheap joints and cuts - my favourite is rolled brisket, in all day, sliced and gravy added about half-an-hour before serving. Most meat cooks really well if just dumped into the pot and cooked for a long time - maybe an hour on high, rest of the day on low. I don't add any liquid until its well cooked.
Slow cooked stews and hotpots are fine, but I like the gravy nice and think - all a question of judgement to get it right!
I fill the pot to the rim which gives us the meal on the day and 4 double foil storage containers for the freezer.
Linda likes my slow cook lamb
Leeks, Parsnip, Potatoes, carrots, Onion, noisette of Lamb, mixed herds, and a combination of 2 Vegetable, 2 beef and 1 chicken oxo I only put enough water in to come 1 inch below the level of the ingredients.
I then put them in a large pan and bring them up to just under boiling temp then put them back into the slow cooker on low. It seems to taste better if I do it this way and it speeds the process up so I get a good 6 hrs on low.