Slow Cooker

Searing, not seating!!
I heat the stock in the microwave with the onions.

If I'm cooking for other people I sear the meat first, if just for us, no.

Actually, I can't tell much difference.
I pour hot stock over the meat anyway.
Our slow cooker pot can go on the hob for seating, but I've never used it for that.

As others have said, depends, for me, searing depends if I can be bothered to make a pan dirty or not. I love my slow cooker(s), have a small and v large, owned one for 30+ years. And yes, it’s quicker to cook if the contents are hot at the start, if I don’t ‘cook’ first, a spot of boiled liquid does it.

Searing the meat carmelises and browns the meat for a better flavour.
There is no rule that says you have to, but I find it enhances the taste and speeds up the cooking process.

It's a matter of personal choice and also how much time you have.

When did searing/sealing the meat become a thing? My mother never did it. I do, but not every time. If I'm making something in my slow cooker I don't bother. The meat is going to be well cooked, and you want the juices from the meat in the gravy.

I sear all my meat before putting it into the slow cooker.
I usually start it off at high for a couple of hours, then turn it down to low.
Mine cost me £16 from Asda a few years ago and has been worth it's weight in gold.
I have thought about buying a Ninja, but can't really justify the expense to myself.

I am currently having the kitchen refitted and therefore my cooking is limited to what I can do with a microwave, slow cooker, kettle and toaster.

I have a very old slow cooker (30 years plus?). All the food has to go in hot and I have been putting all the ingredients into a container which goes into the microwave, gets heated until it is boiling then tipped into the slow cooker, no searing frying or anything like that. The dishes taste just the same is they do when I brown all the ingredients first.

As for cooking time and speed. I always cook on the higher of two heats available for me. I cook used to cook for 2 hours, but now do 4, as the meat then almost melts in the mouth.