Surely you can use it much like you would any ceramic pot or casserole dish. (Actually I only just learned that a ceramic pot with a lid is apparently not a crock pot even though it is crockery. Weird I thought. Unless I misunderstood my googlings.) Granted, most of the time I also see it used in an oven, for example in stew recipes. My mother-in-law sometimes makes a rice pudding (at least I think of it as rice pudding, but in Finnish
) type of dessert (Cooked rice, some milk or cream, eggs, and pretty finely chopped hazelnut. A little sugar. Served usually with raspberry jam.), although, again, she puts the whole pot into the oven. I can't think of a reason you couldn't do it on the stove, well, beyond a more even distribution of heat. Also she usually takes the lid off at some point so the surface crisps up just a bit and takes on some colour, which might be tricky to get on a stove...
Hmmm... I think I'll have to get the recipe for that, for experimentation is not a strong point for me either.
I guess for smaller amounts it might be feasible. Or you could pre-heat the dutch oven or something.