Managed to not muck up Thanksgiving dinner too bad, just got a boneless turkey breast instead of an entire turkey and put it in the slow cooker for the duration of my shift at work, I don't really know how to properly and evenly apply a self-made rub so it kinda became a very unsightly (but still tasty) char on the top. But like, the flavors and juices still soaked through the whole thing and there was enough fat/drippings to make gravy out of it which was cool to do for the first time. I say if you're nervous about making any of the Big Meats such as a ham or roast or large amount of poultry, just get a chunk that'll fit in a slow cooker and let time do the work for you.