Common Ingredients That Should Never Be Placed In A Slow Cooker

A slow cooker is a versatile tool that many families have in their kitchens. Perfect for "setting and forgetting," it's the ideal tool to cook a homemade meal that requires a minimal amount of work but tastes delicious.

You might think that a slow cooker is suited for any kind of ingredient, but there are a number of them that are best kept outside the pot.

The Slow Cooker

It's probably one of the heartiest and simplest kitchen devices you can buy—a slow cooker. Known for its easy and laid-back method of cooking, it's a must-have for any family or busy person who wants an easy homecooked meal to come home to.

A woman pours a bag of prepped ingredients into a Crock-Pot.
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Photo Credit: MediaNews Group / Reading Eagle via Getty Images

The appeal of a slow cooker is its "set and forget" mentality, but with this in mind, there are some ingredients you should keep out of a slow cooker.

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Dairy Products

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Who doesn't love dairy, right? From cheese to milk, ice cream, and yogurt, a lot of your favorite foods probably have dairy in them.

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Photo Credit: Eiliv-Sonas Aceron / Unsplash
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But when it comes to your slow cooker, keep any dairy products far, far, away from it. The prolonger exposure to the heat created by the slow cooker will cause the dairy to curdle. Like many of the ingredients on this list, add dairy at the end of the cooking process.

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Frozen Proteins

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Popping meat into the freezer is a great way to stretch your dollar and have meal ideas for weeks to come, but frozen meat and your slow cooker are not a match made in heaven.

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Because slow cookers operate over a long period of time at a low temperature (between 170 and 280 degrees Fahrenheit), the heat won't be sufficient enough to kill all bacteria, such as E. coli or salmonella.

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Bottles Of Alcohol

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Any chef or home cook knows that a splash of alcohol can amplify a dish, but unless you want to be known as a boozy aunt, it's best to keep copious amounts of alcohol out of your slow cooker.

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High temperatures are needed to burn any alcohol off, but because a slow cooker relies on lower temperatures, it won't be hot enough to cook off the alcohol nor can it evaporate. Reduce the alcohol in a separate saucepan first, and then add it to the slow cooker.

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Raw Meat

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Just as you shouldn't add frozen meat to your slow cooker, the same can be said for uncooked meat too.

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The browning of meat is what fosters its rich and delicious flavors, and putting raw meat straight into a slow cooker can skip that important process. For best flavor, sear your cut of meat first and then add it to the slow cooker to continue cooking.

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Bring On The Heat

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Who doesn't love a bit of spice in their dish? If you're in love with your spice rack, make sure to exercise a bit of caution when getting heavy-handed with the spicy ingredients in your slow cooker dish.

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The longer you cook spicy ingredients, the hotter they become. So, to prevent the faces of your dinner guests from melting off, add in the heat toward the end.

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Fresh From The Sea

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From scallops to fish and lobster, the sea is a bounty full of delicious foods. But unlike certain proteins such as chicken or beef, seafood cooks fast. Because slow cookers rely on the low and slow method, any seafood that gets tossed into a slow cooker will become overcooked and rubbery. Delicious.

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Photo Credit: Maria Labanda / Unsplash
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For best results, cook seafood by baking it in the oven or panfrying it.

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Lean Cuts Of Meat

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Tougher cuts of meat (like shoulders and shanks) and slow cookers go hand in hand because the low and slow process turns a tough cut into a tender and fall-off-the-bone one.

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Raw chicken breast on a cutting board.
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But, lean cuts of meat such as chicken breast or pork tenderloin can quickly dry out and become tough, so save leaner cuts for the grill or panfrying.

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Adding Too Much Liquid

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Slow cookers are incredibly talented at retaining moisture. With that said, however, because moisture can't boil off during the cooking process, adding too much liquid to start means that your delicious dish might end up turning into an unintentional soup.

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Play it safe and instead start off with less liquid, and add more during the cooking process if your food looks dry.

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Delicate Vegetables

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Slow cookers are great for cooking hearty vegetables like potatoes and carrots, but for more delicate veggies like peas, broccoli, and asparagus, it's best to keep them out of your favorite kitchen companion, or you risk overcooking them and turning them into a mushy mess.

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If you want to incorporate these softer vegetables into your dish, add them toward the end of the cooking process.

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Perfect Pasta

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Who can resist a delicious bowl of warm pasta? Pasta is one of those foods that doesn't take very long to cook in boiling water, and even less time if it's fresh. But pasta is definitely one of those ingredients that belong in a pot of water and not your slow cooker.

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Preparing it in a slow cooker will cause the pasta to overcook, and those neat shapes we love will become a mushy pile of starchy sadness.

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Varieties Of Rice

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Much like pasta, rice is also at risk of improper cooking in a slow cooker. White rice can easily overcook and turn into mush, while long-grain rice can become dry on the outer layers but remain undercooked in the center. Mushy or crunchy rice definitely shouldn't be on the menu.

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Whether in a regular pot or an actual rice cooker, prepare rice separately and then add it to your dish at the end.

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Leave The Skin Off

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The skin of a protein, such as chicken, is delicious when properly cooked and crisped up. That said, you probably want to remove the skin of any of your proteins before tossing them into the slow cooker.

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A whole roast chicken with the skin on.
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Cooking it in the moisture-laden environment of a slower cooker will guarantee that your skin-on protein is rubbery and unappetizing.

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Fresh Herbs

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Any professional chef or home cook knows the importance of herbs when it comes to elevating your dishes. But when it comes to slow cookers, not all herbs are created equal.

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While woody herbs like rosemary can handle a slow cooker, soft herbs like basil will be cooked down and their fragrant properties destroyed. Instead, add soft herbs toward the end.

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Raw Beans

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Perhaps you didn't know this, but raw beans contain a toxin called phytohaemagglutinin. The only way to safely deactivate the toxin is by boiling them in water for about 10 minutes.

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A slow cooker will never reach that boiling point, thus leaving the toxin in the beans where it can cause gastroenteritis. First, boil the beans for 10 minutes, and then you can safely add them to a slow cooker.

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Crispy, Crunchy Bacon

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The purpose of a slow cooker is to retain moisture and cook things over a long period of time. So something like a humid slow cooker is probably the enemy to a strip of crispy bacon.

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Photo Credit: Scott Eckersley / Unsplash
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Are you a fan of limp, soft bacon? Didn't think so. Keep your bacon out of the slow cookers and cook your bacon in a pan or in an oven to crisp it up, then add it to the dish before serving.

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Not An Eggs-cellent Idea

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Eggs are an eggs-cellent source of protein and they're low in fat too. They're one of the most versatile ingredients out there, but when it comes to adding them to your slow cooker, it's a plan that's sure to run afoul.

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Eggs don't take very long to boil, so tossing them in a slow cooker will lead to an overcooked and discolored hard-boiled egg.

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A Final Piece Of Advice

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The point of a slow cooker is to add a bunch of ingredients into the pot and let it simmer and stew together for several hours.

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With this in mind, food items that require a hard sear in order to lock in all the juices (like a fancy cut of steak) aren't suited for a slow cooker due to it not reaching high enough temperatures. There are some foods that are just better suited for a pan, grill, or oven.

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Proper Cook Times

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While a slow cooker can turn a cut of meat into a succulent one, it's crucial to know that slow cookers are known for their lower temperatures, but proteins need to be cooked to certain temperatures to kill bacteria.

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Fish, pork, beef, and lamb must be cooked to an internal temperature of 145 degrees, while ground proteins (including beef, pork, veal, and lamb) need to be cooked to 160 degrees. Poultry has the highest cook temperature of 165 degrees.

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What Can You Add To A Slow Cooker?

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Don't be too scared by this long list because there are plenty of items you can safely add to a slow cooker, such as tougher cuts of meat, cooked beans, hearty vegetables, browned beef, fully cooked poultry and seafood, and dried spices.

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A black and white Rival Crock-Pot slow cooker.
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Photo Credit: David Cooper / Toronto Star via Getty Images
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Happy slow cooking!