I think the crockpot works best with really hearty (not to say tough) cuts of meat that need to sit in there for hours to juice up and become tender. (Agree with putting the veggies in later.)
That said, my DH doesn't eat red meat (and I don't eat much of it) so we don't use our crockpot much. I do use it for a Thai-inspired chicken curry that's super easy and reasonably yummy:
4 chicken thighs (could use pork butt or shoulder instead if you eat it, might work better)
1 can coconut milk
2-3 green chilies (or to taste) slit lengthwise
1 tablespoon soy sauce
10-12 whole peeled shallots
salt and pepper to taste
Don't overcook if using chicken, it only really needs like 3-4 hours. If using pork you could probably let it go all day on low though.
At the table, add a squirt of lime juice (that's important, it really enlivens the flavor of teh dish)
Me, DH, DD1 (2009), DD2 (2011), and DS (2015).
I'm not crunchy. I'm evidence-based.
Vaccines save lives.