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1. Seafood
Delicate fish and shellfish cook very quickly, and slow cooking them can make them rubbery, mushy, or even unsafe. If you want seafood in a slow cooker, add it in the last 30 minutes of cooking.
2. Dairy Products (Milk, Cream, Cheese)
Adding milk, cream, or soft cheeses at the beginning of cooking can cause them to curdle. Instead, stir in dairy near the end of the cooking process to keep your dish creamy and smooth.
3. Pasta
4. Potatoes (Some Varieties)
While potatoes are a common slow cooker ingredient, some starchy types, like russets, can turn mushy. Waxy potatoes like red or new potatoes hold up better. Cut them into large chunks to prevent overcooking.
5. Beans (Dry, Unsoaked)
Dry beans contain toxins that can be harmful if not cooked properly. Never add raw, unsoaked beans directly to a slow cooker; always soak them overnight or boil them first to remove toxins.
6. Leafy Greens
Spinach, kale, and other greens cook very fast. Putting them in at the start will make them slimy and overcooked. Add leafy greens during the last 10–15 minutes of cooking.
7. Delicate Fruits
Fruits like berries, peaches, or apples can become a mushy mess if cooked for hours. If you want to include fruit, add it at the end of the cooking time or use them as a topping.
8. Thickening Agents (Flour, Cornstarch)
Adding flour or cornstarch at the beginning can lead to clumping. To thicken your dish, mix the thickener with cold water and add it in the last 15–30 minutes.
9. Frozen Meat
Never add frozen meat directly to a slow cooker. It stays in the “danger zone” temperature too long, which can promote bacterial growth. Always thaw meat first.
10. Certain Spices
Delicate spices like basil, parsley, and cilantro lose their flavor when cooked for hours. Add these herbs near the end of cooking for the best taste.
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