Yep, a crockpot is a slow cooker.
Some meats don't hold up too well to hours and hours of cooking.
I make whole chickens, 'roasts' of various meats, stews, stocks and corned beef in my slow cooker. I've had more than one whole chicken go stringy because I cooked it for too long. They aren't quite the same texture as an oven cooked roast, but good enough.
If you're making stews, I recommend browning the meat first, otherwise I've found the meat is a bit... meh.
I've heard that some brands cook differently to others (higher temperatures or whatever), so you might want to keep an eye on it during your first use.