Very good question, I think a lot of people that utilize a crock pot think that there are 2 temperatures HIGH and LOW, but how does that equate to an actual numerical temperature??
Cooking meats in your Crock-Pot® slow cooker is perfectly safe. According to the U.S. Department of Agriculture, bacteria in food is killed at a temperature of 165°F. Meats cooked in the Crock-Pot® slow cooker reach an internal temperature of 170° in beef and as high as 190°F in poultry. It is important to follow the recommended cooking times and to keep the cover on your slow cooker during the cooking process. Every time that you remove the cover, add an additional 20 minutes to the cooking time.
• If your food isn’t done after 8 hours when the recipe calls for 8 to 10 hours, this could be due to voltage variations which are commonplace everywhere; due to altitude or even extreme humidity. The slight fluctuations in power do not have a noticeable effect on most appliances; however, it can slightly alter the cooking times. Allow plenty of time, and remember, it is practically impossible to overcook. You will learn through experience whether to decrease or increase cooking times.
A good solution to find the temperature that a crock pot actually cooks at, (that is, in Fahrenheit degrees) you might want to insert an instant read thermometer in the (for example, insert the probe end of the thermometer into the center of say, a roast) crockpot about half way throught the cooking process.....BTW, this hint was shared with me by another professional in the culinary field....
Then I found this tidbit:
What temperatures do the "Low" and "High" settings reach?
We can not specify temperature ranges for the "High" or "Low" settings. Our slow cookers differentiate "High" and "Low" by wattage. These wattages are set to ensure that a standard food load (as described in AHAM spec SC-1-1979) will reach a safe internal temperature within approximately four hours. The wattage required to do this is different for different models, and many variables are involved; (start temperature, food load, room temperature, etc.). Eventually slow cookers will reach a maximum temperature, however the temperature will be different for different environmental conditions and different food loads. Given enough time most food loads will reach the same maximum temperature on both "Low" and "High."
I was professionally trained at Le Cordon Bleu......