Last week I tried making no-knead bread in the slow cooker using these instructions. I tested the temperature of the bread with a thermometer (180°F) because it was hard to tell if it was done (it took longer than the instructions mentioned, probably because I used more dough). Then I browned the loaf under the broiler for a few minutes.
The crust is softer this way, and you don't have to let it rise. I'll definitely be doing this again!