I'm pretty handy with my slow cooker. I use it a lot - pot roasts, stews [curries, chilli, paysane etc]
However, I've always been a little paranoid about having everything completely up to temperature before I drop it into the slow cooker element itself.
I start by frying off, browning, sweating; add my liquids & then bring to a full boil before allowing it to simmer 10 minutes... the same as I would were it to just be in a saucepan for a couple of hours.
Only at that point will I transfer the pot into the slow cooker & let it take over for the next 4, 6, 10 hours.
Do I really need to do this?
Can I [or should I] just transfer it to the slow cooker as I drop my liquids - so at the point I have seared/fried/browned 'solids' but cold or only warmish stock &/or a couple of cans of tomatoes or beans etc I just dumped in & gave a quick stir.
Am I being over-safe by bringing it all to the boil first? Should I trust that the slow cooker, given sufficient time, will do the job eventually?
I am never in any rush doing this, so either way is fine. I just wondered if I'm being over-cautious.