Is this normal for a slow cooker?

[HeadThump]

It has been on for an hour and the temperature inside is 60 degrees (used thermometer to check). I understand under 60 degrees is a danger zone for growing bacteria so is it bad if it took an hour to reach that?

I checked as it seemed the chicken still looked raw and I'd expected it to change a bit quicker. But then I usually put it on and leave the house so never sat next to it monitoring, so maybe it always does this?

That sounds normal to me, it does take ages to get to full temperature. As long as it does reach full temperature any bacteria should be killed. It's only it it doesn't get hot enough at all that it is a problem. (That's my understanding anyway, I'm not an expert)

Thank you! Shortly after I checked all the chicken turned white on the outside as I'd usually expect so I think I was just a little too impatient.

Will check its reached a full high temperature before eating but it should be OK. Phew, glad I don't need to chuck the whole thing out!