here you go for starters lcg, and it's worth following some of the links
http://busycooks.abou...pes/a/crockpot101.htm
the basics are really simple though. Layer of veg on the bottom (supermarket economy bags of casserole veg work fine if you're not confident, or as idle as I am sometimes), meat on top, enough liquid to cover the veg completely and fill the pot to about a third, add herbs or spices about two thirds of the way through cooking time and don't take the lid off otherwise. Browning meat or sweating veg beforehand or not is down to choice, except minced meat, which is a must.
Get one that has high, low and warm settings; you can pick one up for about fifteen quid from the chain supermarkets. Trial and error will guide you after that. I only ever use low and warm with mine; four to six hours on low will cook most things, although I cook bolognaise sauce and oxtail on warm for 24 hours, rice pudding for twelve.
Enjoy.