Baked Potato: Rub a russet potato with olive oil, salt and pepper, then wrap it tightly with aluminum foil. Try to keep the bulk of the foil on one side of the potato, then position the potato with that thicker side making direct contact with the slow cooker to avoid burning. Cook on low for about 8 hours.

Tacos: After you have cooked your taco meat, put it in a large slow cooker set to medium heat, then place the tortillas in a 9-inch pie plate. Place the pie plate on top of the slow cooker so that it rests on top of the sleeve. Cover with the lid so that the steam heats up the tortillas and keeps the meat warm. Serve tacos!

Spaghetti Squash: Poke a spaghetti squash with a fork throughout the surface, then place the squash in the slow cooker with 1 cup of water for 3 hours on high. Cut open with a knife and scoop out the spaghetti strands.

Chocolate Fondue: Slow Cooker Chocolate Fondue