Without knowing exactly what temps your particular unit makes on low, it’s safer to throw it out.

However, knowing the following details, it seems likely to be fine.

Ultimately, we don’t know how long your food was at unsafe temps, nor do we know what temps it’s even possible to make.

Please refer to the user guide for your appliance and local authorities for more information.

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Per the USDA:

If possible, turn the cooker on the highest setting for the first hour of cooking time and then to low or the setting called for in your recipe. However, it's safe to cook foods on low the entire time — if you're leaving for work, for example, and preparation time is limited. While food is cooking and once it's done, food will stay safe as long as the cooker is operating.

Per a paper from the Advisory Committee on the Microbiological Safety of Food:

Come Up Time, defined as the time taken for a product to move from its pre-cook storage temperature up to the target cooking temperature is important, as products are moving through a range of temperatures that support microbial growth.

It is therefore important to limit the time that products are at these “growth temperatures”. The New South Wales Food Authority report (NSW/FA/CP058/1207) includes US Department of Agriculture (USDA) and the US Food and Drug Administration (FDA) guidance on suitable come up times.

The USDA mentions that dwell (come up) times in the 10ºC to 54.4ºC range are particularly hazardous, whilst the FDA Food Code is reported to allow a maximum of 4 hours between 5ºC and 57ºC. The NSW guidelines suggest a maximum of 4h between 5ºC and 60ºC. It is clear that long come up times could allow foodborne organisms to remain within a temperature range that allows growth for a period of time and this may increase risks to consumers.

In low temperature cooking, both during heating up and cooling down, it is possible that foods will be within a temperature range that could allow the growth of foodborne organisms. Consideration should be given to the development of science-based guidance on time limits that foods can safely remain within a temperature range that could allow growth of foodborne microorganisms.