[ren]

I'd be a little worried that the food wouldn't get up to temp soon enough to be out of the food danger zone (40-140 F) with a pot inside the crock, but I'm neurotic like that. Damned food safety class!

I've gone longer than recommended cooking times without it doing any harm, but most of what I do is soups and stews, which generally are better the longer you cook them. And I agree with what Tina said with the all day vs. afternoon rule on low vs. high settings.

Crock pot meatloaf is rather tasty as well, and then you get sandwiches from the leftovers!