I often use the crockpot on the weekend, when I'm home earlier but still busy enough to want to come home to a ready-made meal. Mine has a warm setting, which helps with not overcooking things. Set it to low for 8-10 hours, and it will flip itself to warm. I also do a lot of cooking ahead like Indy describes. The rule in my house is that every recipe must yield at least two meals. It's virtually the same amount of prep work and yields plenty of food for packed lunches and "I can't think right now" dinners.

One of my favorite easy recipes is BBQ Apple Chicken. 6-8 boneless chicken thighs, a couple of peeled and chopped apples, and 1-1.5 cups of BBQ sauce. Cook on low for 8-10 hours. The chicken falls apart, but stays moist, like pulled chicken. (Like everything, I usually double this and we eat it all week or freeze extras.)