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Whole chickens can be cooked with no additional liquid.  Just season and cook breast downwards.  Pre-heat the slow cooker for about 15 minutes on high, the pop the chicken in and leave it for about 6 hours on the low setting. The meat is so tender is falls off the bone and is very tasty.  

I haven't got an expensive model, just a cheapo from Sainsbury's and I use it almost every day of the week.  I also make chilli, bolognase and obviously casseroles of all kinds.   It is also good for pulled pork using the shoulder cut, the necessary spices and some white wine vinegar.   Delicious.

Curries are epecially good...we like lamb or beef in ours and as the dish is cooked on a low heat for a long time, the meat is always tender.   The Patak's sauces in jars are good for this (just add a little water with the meat and sauce) then cook on a low heat for up to 8 hours.  

When you also take into account the fuel saving, it's an absolute no brainer for all these dishes that require long, slow cooking with cheaper cuts of meat.