So I've bought the slow cooker...

[HaveTeaWillSurvive]

But most of the recipes seem to involve browning the meat off before sticking it in - I really can't see myself doing this before breakfast.

Do I really need to brown everything? Can I brown it the night before then pop it in the fridge before cooking it in the slow cooker the next day - or is this a highway to food poisoning?

I don't brown the meat, just fling everything in. Means 1 less pan to wash.

The only thing I brown is a beef joint, or sausages. I wouldn't brown it and put it in the fridge over night.

Just thinking about the sausages, it's a faff to brown them. I think in future I'll squeeze out the meat and make into meatballs instead.