Any sort of stew tastes better the longer it sits because the flavors get to marry and mingle more thoroughly over time.
I happen to like leftover chulent. Who wants to cook again Sunday when you don’t have to? I do usually eat it for melaveh malkah, though, when it is parve chulent (parve chulent with a dairy lukshen kugel and parve kishka is a very tasty combination). When we have fleshig chulent, we usually have the leftovers on Sunday and usually have to thin it out with a little beef broth or homemade chicken broth from Friday night soup.