Someone please talk me thru slow-cookers - am petrified of poisoning us all!!

[caspercat]

Was so looking forward to making loads of healthy, tasty meals for us all. Just popping it on in the morning and hey presto!
But, i really don't have the time (or the stomach - due to everlasting morning sickness) to brown the meat in the morning before i go to work, but it seems if i do it the night before, then refrigerate o/night & put in the slo-cooker the next morning, i'm risking food poisoning. Is that right? I get it with chicken, but is it true of everything? And i know i could just forget the browning, but i really don't fancy anaemic looking sausages in my hot-pot .
Anyone have any ideas??? Ta xx

if you 'brown' a sausage is it not more or less cooked anyway? you could cook them the night before then bung them in the slow cooker the next morning.

I never brown anything (but would if was sausages) I put in the slow cooker - just chuck it in.

you're right about the sausages, they were pretty much cooked thru! But doesn't any kind of beef thing not look pale & unappetising if not browned 1st? i also thought browning made things taste better too?

It does make it look/taste better, but you could try a veggie recipe? Either putting them in without browning or leave in fridge overnight - less of a food hazard than meat!

I have done veggies recipes, i prefer them to meat, but dh & dd like their meat