In my opinion this is one of the under-rated advantages of sous vide. Most proteins have a very wide range of time in which they are appropriately cooked; often between 1 and 4 hours. Having the meat be ready to go, with at most a few minutes of searing time, at any point in a couple of hour window is really convenient.

Our go-to "we didn't plan a meal tonight" is to pull an already-seasoned-in-the-sous-vide bag chicken breast out of the freezer, throw some rice in the rice cooker (I agree with the original point about rice cookers), and microwave some frozen vegetables.

It's a pretty well balanced (if somewhat unexciting) meal that takes ~10-15 minutes of active work, is extremely flexible on timing, and has pretty minimal cleanup.

It does take a few different levels of prep though:

Packaging the chicken breasts (and having the freezer space to store them), and then realizing you are going to make this meal at least 2 hours, preferably 3, beforehand to start the sous vide