^ This. For most crock pot / slow cooker dishes, you’ll start on high for a few hours (to get to temp asap) and then cook on low until whatever target doneness is reached. Different people say add 20/30 minutes to planned cooking time each time you take the lid off during the cooking.
For me, the best pot of slow cooker dishes is reallllly long cooking times. I will frequently make green chile pork, where I brown the ingredients and roast the peppers before bed, and throw everything in the pot to cooker overnight on low (no high head stage). In the morning, I can easily shred the pork chunks with a fork, stir, add a bit more beer to bring up the fluid, and leave on low until I’m home after work, where I add the last bits (fresh lime, diced additional chile, and cilantro) before serving.
Of course this works great for dishes where you want you meat in ‘threads’ or the equivalent, when you’re pouring it over something, but if you want it more distinct you can do something similar, just throw the prepped pot in the fridge overnight, and set it on low to run for a 10 hour (commute and lunch included) workday and it’s good to last minute prep and serve when you get home.