ChefSteps has a ton of helpful sous-vide recipes that really help build out a skill-set. They also have a yogurt one! (https://www.chefsteps.com/activities/easy-delicious-sous-vid...)
I think my favorite is probably turkey breast just because it doesn't get dry. Everything else I've made in it (mostly different meats) has been okay, but nothing special. My family and I generally prefer things cooked on our grill.
However, I personally like to pre-cook a bunch of food using sous vide then finish on the grill. Now food is ready with a lot less hassle on my part. Finishing on the grill, a pan, or in the oven is crucial to get good browning flavor!
So, to me, it's either for niche things (precise soft boiled eggs, unique cooking temp for meats), or as a time saving thing I can set, forget, and not fret over precise timings. Or do something like 3 racks of ribs over 24 hours in a cooler.
Otherwise, I agree, it's not my first tool I reach for to whip up dinner.
My favourite thing to sous vide is steaks, which I finish on a steal plate on my grill. But I just use the beer-cooler sous-vide trick, so I can't really do e.g. 72 hour short-ribs.
Most cooks, outside of seafood, that I enjoy tend to take >12 hours. I barely use it for something like chicken thighs or pork chops.