11 Foods You Should Never Put in a Slow Cooker
1. Dairy Products (Milk, Cream, Sour Cream, Yogurt)
They tend to curdle or separate during long, low-temperature cooking.
Add them in the last 10–15 minutes instead.
2. Pasta
Pasta becomes mushy, gummy, and overcooked in a slow cooker.
Cook separately and stir in at the end.
3. Rice (Especially White Rice)
Rice can cook unevenly and may absorb too much liquid, turning gluey or undercooked.
Use a rice cooker or stovetop instead.
4. Lean Chicken Breasts
They dry out easily and become stringy and tough.
Use chicken thighs for slow cooking—they stay moist.
5. Fresh Herbs
Prolonged heat destroys delicate herb flavors.
Add basil, parsley, dill, cilantro, etc. at the end of cooking.
6. Seafood
Fish and shrimp cook in minutes, not hours.
They fall apart or turn rubbery in a slow cooker. Add them at the end if using.
7. Couscous or Quinoa
These absorb liquid quickly and become mushy, forming a paste-like texture.
8. Frozen Meat
Starting with frozen meat can keep the slow cooker at unsafe temperatures for too long.
Always thaw meat completely before slow cooking.
9. Soft Vegetables (Zucchini, Peas, Spinach)
They disintegrate into mush during long cook times.
Add near the end.
10. Alcohol
Alcohol does not evaporate well in a slow cooker.
If adding wine or spirits, simmer briefly on the stovetop first.
11. Bacon (Raw)
Slow cooking makes bacon flabby, not crispy.
Cook bacon separately and add it as a topping.
Bonus Tip
If a food cooks in less than 20 minutes on the stovetop, it probably won’t survive 6–8 hours in a slow cooker.
If you want, I can also make:
• “10 Foods That Cook Perfectly in a Slow Cooker”
• “How to Fix Common Slow Cooker Mistakes”
• A printable checklist
Just tell me!
