I have a cheapo 3.5l one that feeds myself and my two boys adequately. Only really do beef casseroles in it. Pulled pork was a failure, plus I like it a bit burned and I like proper crackling so that is an oven-only job.
Everything goes in cold. For me, it totally misses the point if you’re sealing meat prior to putting it in the slow cooker or messing about with hobs and ovens either side of the cook. No one’s ever been ill.
Great if you need a ten hour or so cook from morning to evening because of work, but I’m in for 2pm most days so would generally casserole in the oven or on the hob for a 6pm tea.
It’s a lifestyle choice I suppose, and a cheap one at that. If it fits, do it…