I grew up on plenty of slow cooker meals: pot roast and chili, and that dreaded beef soup that I could never get a handle on.
I inherited my dad's Corningware piece when he got a new one, but I've had it for a year and haven't used it but two or three times. And that's only been for pulled pork barbecue!
What's really been keeping my from it is the fat issue. One particular instance that stands out in my mind is my younger brother trying to be helpful and making chicken in the crock pot. It ended up SO drenched in grease that I absolutely could not eat it. (This didn't seem to be as much of a problem with Mom's pot roast; either she was using pretty lean roasts or I didn't care about fat when I was a kid.)
Is this just the nature of slow cooker meat? I don't even mess with it right now because I don't want to dump all sorts of yummy stuff in it and come home to find it an inedible greasy mess.