What a Crock!
This got me to wondering, is a crock pot safe? How can meat be raw for hours in a warm environment and not develop food poisoning? The answer is in the temperature.
The low or warm setting is 71–74 °C [160–165 °F] and the high is usually 175–200 °F. According to the U.S. Department of Agriculture, bacteria in food is killed at a temperature of 165°F. Beef/pork should be cooked to an internal temperature of 170° as high as 190°F in poultry. With a crock pot you are cooking right on the edge of safety, just high enough to kill bacteria but not enough to burn food. Be sure to follow cooking directions, for instance cooking poultry on low would not be safe.
I saw a comment online that opening the lid of a crock pot lowers the temperature and that you should add 20 minutes cooking each time you lift the lid.
Have fun with crock pots but follow instructions. It's not a bad idea to test the internal temperature of meat to make sure it's in the safe zone.