I have a tiny one--and it does cook pretty fast :) If it were me, I would do 1/2 recipe and then go by smell first, meat thermometer second to see if it is ready. What I mean by that is that I can usually tell when the food is almost done because it starts smelling yummy--so that is the first indicator that it is close. Then I use a meat thermometer to check food readiness shortly after :) Also--I do recommend stirring more than you might would in a bigger crock. The food is packed in tight to the walls, and I find more even cooking if I stir every little while. YMMV, but this is what I would do :)

I use a tiny crockpot(it does have low, high and warm setting) all the time to cook for myself. If I do follow a recipe, I just cut it in half (or whatever) and roughly follow the times - although since I am usually home, I taste as I go and adjust accordingly. You can get crockpot recipes for two for the smaller crocks too.

There's a super simple one I like from Not Your Mother's Slow Cooker Recipes for Two.

Basically, I get a package of boneless skinless chicken breasts (I forget the amount in pounds, but it's usually 3-4 pieces), a jar of alfredo sauce (I typically use Classico brand), and some pesto sauce. I put the chicken in the crock. I dump the whole jar of alfredo sauce into a bowl, mix in 3 tablespoons of the pesto, and then pour the mix over the chicken.

I usually cook it on high for 3 hours, but you could do it on low for 6-7 hours. I serve it over pasta.

Congratulations on your new crock pot. I love mine.

My first crock was a for 2 model and I'll have to second the other folks. Yes cutting everything half works. I'd add that somethings like cream soups and tomato based soups will take extra care as the smaller models can run hot.

My favorite recipe? That's a hard one. I have a number of crock pot recipes on my LJ. If I was breaking in a new crock pot I'd suggest this : http://kestrelcat.livejournal.com/tag/chicken

Let us know how you make out-
Cheers-
KC

In my small crock, I don't usually use recipes, but I can tell you meat cooks a bit quicker- say, pork chops to falling apart in under 4 hours on high- and it doesn't do porridges well, possibly because of the uneven cooking another poster mentioned. Used to do overnight Irish oats with a bigger machine, but the little guyburns them.

Boy I would have chosen to buy a bigger one, I too have small kitchen space and am by myself, but I still have normal size crockpot. I cook enough in the crock pot to make up enough meals ahead of time and freeze them for quick weeknight meals.

As long as the crockpot is 1/2-2/3 full, the timing should be roughly the same, maybe 20% less. That being said, newer crockpots run hotter than old ones, so old recipes may over-estimate the time needed to cook in a modern pot.

I love my teeny one; I also have big ones, but it's nice sometimes to make a smaller batch. I cut down the recipes by half or two thirds, depending on the size crockpot they're written for. Cooking time is usually similar, but sometimes my little guy runs hot and things cook unexpectedly fast. Bonus: it cooks nice small batches of beans, black-eyed peas, lentils, and split peas for dal or rice-and-beans dishes; one of those little pound bags is just the right size for the teeny crockpot.

My very favorite crockpot recipe is for a chicken, sausage, and bean soup. For a small crockpot, take about 1/2 cup dry navy beans and soak them overnight. Meanwhile, roast one chicken breast or two or three chicken thighs, allow to cool, and skin and bone them. If you want to, you can use the skin and bones to make stock overnight. Whether you do or not, though, save the pan juices. The next day, drain and rinse the beans and put them in the crockpot. Add 1/2 cup chopped onion, one medium carrot cut into penny-slices, one stalk of celery cut into thick slices, the chopped meat from the chicken, the pan juices, and about 1/2 cup of sliced cooked sausage. (I use any kind I have on hand --- country style sausage, polish sausage, ring bologna, even a couple of hot dogs.) Add enough water or broth to come within an inch of the lid, cover the crockpot, turn it on low and let cook for about 10 hours, or if you'll be home and around to tend it, turn it on high and let cook for about five to six hours. It's gorgeous, and a full meal in itself.

There are some good slow-cooker recipes in the cookbook of wikibooks.
I admit there aren't many but I like the ones I've seen there.
:)

The best thing I ever did was buy the Cook's Illustrated "Slow Cooker Revolution" book and make everything in it. You will never ever have an unsatisfying crockpot meal. It is the ultimate recipe book for slow cooking.