Although our household is just my wife and I, we have two crock pots, one 1.5 qt. and the other 4 qt. I use the small one for cooking soup, Irish oatmeal, and, sometimes, just the meat portion of a meal for which I cook the starch and vegetables separately. The larger one is used for larger soup recipes as well as one-dish meals. Many times I just throw random stuff into the pot with seasonings and let it do its thing.
One caution: despite the fact that liquids don't boil off in the crock pot, meat which is overcooked in them WILL be dry. Cuts which are naturally tender aren't good choices for the crock pot, they'd just be ruined. Use the traditionally tough cuts for the pot and tend more to the undercooked, but flavorful than to overcooked and dry.