The worst ingredients to put in a slow cooker are generally those that tend to lose their texture and those that release excess liquid. When the overall consistency of ingredients is damaged, it can negatively impact the flavor and outcome of recipes. Understanding which ingredients are the worst to add to a slow cooker is crucial for ensuring the quality of a dish.
14 Ingredients That Should Never Go In A Slow Cooker
1. Dairy
Dairy can start to separate and curdle so resist tossing milk, cream, or other dairy products into a slow cooker. If your recipe calls for dairy, stir it or mix it into the dish once the dish is finished cooking. You can also add dairy to the dish once it’s been plated. Avoid making your favorite creamy soup or casserole in a slow cooker.
2. Tender, Lean Cuts of Meat
Tender and lean cuts of meat can overcook easily in a slow cooker. Meats like brisket, pork shoulders, steak, and chicken breast will be more flavorful when cooked in an oven or over an open flame.
3. Fresh Herbs
Fresh herbs like basil, coriander, or cilantro shouldn’t be put in a slow cooker, as they can wilt, turn an unappetizing brown color, and lose their flavor. So it’s better to stir herbs into the dish toward the end of the cooking process.
Herbs that Can Be Put in a Slow Cooker
- Oregano
- Rosemary
- Thyme
4. Pasta
When pasta is left to cook in a slow cooker it can become mushy. Since pasta typically doesn’t take a long time to make, it’s better to make the dishes on the stove. Even dishes like chicken noodle soup that might not have a ton of pasta shouldn’t be made in a slow cooker.
5. Beans
Slow cookers tend not to reach the necessary temperature to destroy the toxin, so avoid putting beans in the slow cooker. Beans contain a natural compound called “phytohaemagglutinin,” also known as PHA or kidney bean lectin, that is burned out while boiling.
6. Frozen vegetables
While it can be less time-consuming to use frozen vegetables in dishes, make sure to allow the vegetables to fully thaw before placing them in a slow cooker. The dish won’t be at the right temperature to fully cook and it will become the perfect environment for bacteria to flourish.
The temperature in the slow cooker won’t get much hotter than 300, and frozen food can make this temperature even lower. If you don’t want to wait for your frozen food to thaw, slice or chop up your vegetables instead.
7. Bacon
Bacon can lose its crispy texture and become dry if it’s made in a slow cooker. Since bacon is designed to cook quickly, opt for cooking the thinly cut meat on the stove or in the oven.
8. Couscous
Like pasta and rice, couscous can become mushy from absorbing a lot of liquid if cooked in a slow cooker. It’s better to cook it on the stove separately and time it to be done when you’re ready to eat. Luckily, couscous doesn’t take a long time to cook.
9. Baked Goods
Most baked goods shouldn’t be cooked in a slow cooker as it can make the baking process more complicated. Baking goods in a slow cooker requires more steps to prevent sticking and soggy tops. A slow cooker could be a suitable alternative if you lack the traditional kitchen setup.
10. Seafood
Seafood is best when it’s not overcooked, and it can become rubbery if cooked in a slow cooker. Fish, shellfish, oysters, and clams all need to be cooked quickly. Trying to cook seafood in a slow cooker can take hours, so it’s best to use a traditional method to cook fish and shellfish.
11. Wine and Other Liquor
Since alcohol isn’t able to escape or evaporate, it shouldn’t be put in a slow cooker. If it is, your dish won’t taste correct as the alcohol flavor will be very strong. Many slow cookers don’t reach the temperature to burn off the alcohol.
12. Rice
Rice can congeal and lose its soft texture if it becomes overcooked in a slow cooker. Long-grain varieties of rice can remain undercooked in the center and dry on the outer layers.
Additionally, it can get overly starchy if it’s cooked too long. Like pasta, rice is starchy and it doesn’t take a long time to cook so it is recommended to use a rice cooker or to cook rice on the stovetop.
13. Delicate Vegetables
Delicate vegetables like spinach, asparagus, and peas can become mushy when cooked for long periods of time in a slow cooker. These vegetables can also potentially lose their nutrients while cooking. If your recipe requires delicate vegetables, you can add them to the dish toward the end of cooking.
14. Expensive Meat
Avoid putting expensive cuts of meat in a slow cooker because it can lessen the quality of the meat. Opt for traditional ways of cooking instead since it’s a preferred method of cooking meat. It’s better to cook tougher cuts of meat in a slow cooker that needs a lot of time.
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