I usually put the meat in the pot before I go to bed at night,around midnight.We eat around 1PM and its always just fine.Sometimes falling apart tender but that's how we like it.Any leftovers are left in the pot on low for the rest of the afternoon because someone will always be hungry.Never had a problem with it.

Invest in a grate that fits in the bottom of your crockpot. I find mine at thrift stores. With one of these, your food won't burn/scorch - if your crock pot runs out of moisture, the food will just dehydrate, rather than burn - mine has saved my crock pot from being ruined.

Here is the type of rack I'm talking about, seen down about midway on this site:

http://www.google.com/imgres?imgurl=http://1.bp.blogspot.com/_GxgLNKoVUA4/SUfAfRwmdvI/AAAAAAAAC2Y/MnnXzNp84JU/s200/IMG_1258.JPG&imgrefurl=http://crockpot365.blogspot.com/2008/12/crockpot-peking-duck-recipe.html&usg=__xf57rJxsRcSMfRlbTzcyLdq7au0=&h=134&w=200&sz=7&hl=en&start=84&zoom=0amp;um=1&itbs=1&tbnid=4It9kMWrxYucOM:&tbnh=70&tbnw=104&prev=/images%3Fq%3Drack%2Bfor%2Bthe%2Bbottom%2Bof%2Ba%2Bcrock%2Bpot%26start%3D80%26um%3D1%26hl%3Den%26sa%3DN%26rls%3Dcom.microsoft:en-US%26rlz%3D1I7GGIT_en%26ndsp%3D20%26tbs%3Disch:1

Here is a link that might be useful: Crock pot rack

It really makes it easier if you continue conversations in the same thread. This way nobody knows what was said before. But anyway, I guess I never use a slow cooker for sausage. I use the microwave, frypan or oven but sausage should be fine going most any length of time as long as there's moisture in there and sausage has inherent moisture and fat so there's a built-in safeguard. I actually like the crispness of some dry heat to start then cook it through.

There's really no definitive answer. Chicken and roasts are more sensitive than sausage. And of course it'll depend on the prep and cook methods. But 7 AM to 5 PM is a long time for a lot of things other than soup, stew or chili. Especially if you're using the uncontrolled heat in a slow cooker (aka crockpot). Then of course the size, thickness and type of roast will make a difference too. Chops will cook quicker than a roast. Consider that you're essentially putting that roast or chicken into an oven for 11-12 hours (since you leave at 7 so have to get it started beforehand and surely you don't walk in the door and immediately start eating.) Unless you have it submerged that's a LOT of cooking time. I think it might work better to cook it one night and reheat it when you're ready to serve.

Come to think of it, even with the big electric roaster at home and a 20# turkey we wouldn't cook it for 11-12 hours! I imagine a turkey breast even in my little Nesco would be shoe leather after that amount of time even with the infinite control on temp but you still need to keep the temp high enough to cook safely. I probably wouldn't do it often anyway. Save it for a time when you're home in less time or at home during the day for the extra benefit of all the great smells of the cooking food! I guess you could try it and see. I'm just far more wary these days of leaving food in the "danger zone", for extended periods especially with the food handling standards or lack thereof in the plants these days, poorer diets so people are more susceptible to foodborne illnesses.

And yes, I know, I too grew up with people thawing chicken and hamburger on the kitchen counter, to room temperature and no I haven't died yet either! It's just not a practice I endorse, especially these days. Although... thinning out the herd isn't a totally bad idea! :D