Not sure my meat spent long enough on high in the crock pot? Last night, I was making chili and realized I'd forgotten to thaw the meat. I was most of the way through putting the veggies and sweet potatoes in, so I put them on high and let the meat thaw in the fridge. I took the thawed meat from the fridge and put it in the crock pot before I went to bed, but I'm pretty sure my crock pot (which is a digital model) had actually switched to the "warm" setting by that point, or shortly thereafter. I was tired and not paying close enough attention. When I woke up, the food was still really hot and steaming, but now I'm scared to eat it because I don't know how long it spent on high, if at all. (I guess that'll teach me to cook while I'm tired ...)

Would it be safe to eat? Or should I toss it?
Check the crock pot manual.

Usually, the "keep warm" setting will keep a temperature of between 145°F to 165°F (62°C to 74°C). This is the recommended food safety temperature to keep hot food in that is not immediately served (which is likely why the "keep warm" temperature is in this particular range in the first place). 145°F is also the safe internal temperature for beef, pork, lamb and veal.