I did a whole chicken in the slow cooker last weekend, and I've never got so much meat off a bird ever!
It's just a couple of onions cut in half, couple of carrots cut in half, don't bother peeling any of the veg, and bung them in the bottom of the slow cooker to make a "platform". Season the chicken and place it breast side down on the veggies. I cooked it on high for 1 hour and then low for 6 hours but I think it would work equally as well just on low for 8 hours. You don't eat the veggies obviously, and you do get a big old load of fat which runs out of the chicken. I strained it off in a gravy separator and froze the meat juices for stock, but it would make an amazing gravy. We had ours with chips and HM coleslaw, but you could serve it with salad, or veggies and mash or anything really.
I did a chickpea and squash tagine recently which was nice and dead easy.
BBC - Food - Recipes : Slow cooker chickpea tagine It's only a four hour cooking time though, not sure if that's any good to you.
Curries are brilliant in the slow cooker as are the bog standards usuals of chilli con carne and ragu.
Lamb is also fab, you can either do it with a Moroccan feel
Slow Cooker Moroccan Lamb Tagine Recipe something like this only tweaked to make it syn free (I wouldn't bother with the dried fruit as it mings) and then served with cous cous packed with tomatoes, cucumber and onions; or in a Greek style
Lamb Kleftiko recipe - Recipes - BBC Good Food like this, but I would only use 1 tbsp oil to make it just 1.5 syn per portion.
If you read all that you deserve a medal.