9 Foods You Should Never Make in a Slow Cooker
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Your slow cooker is a staple for lazy Sundays, weeknight dinners, holidays, parties and more. With its remarkable set-it-and-forget-it convenience, the device can cook almost anything — emphasis on "almost." Yes, there are things you shouldn’t put in your slow cooker, like quick-cooking meals (which defeat the purpose) to ingredients that pose a food safety risk. While some items can technically be made in a slow cooker, they probably shouldn’t be. For example, that premium filet mignon you splurged on would be a slow cooker fail.
Before diving into the specifics, let's talk through one golden rule: You should never stuff your slow cooker to the brim. Putting too much food in the appliance can cause everything to bubble over. Ensure items don’t exceed the max fill line or the manufacturer’s recommended quantity.
Be wary of adding the following ingredients to your slow cooker, because ruining dinner is always a bummer — but even more so, when it took all day to cook.
1. Frozen meat
Forgot to defrost that pack of chicken thighs? It’s best to pick a different meal altogether. Per the USDA, frozen meat or poultry spends too much time thawing in a slow cooker (reaching "danger zone" temps), potentially allowing bacteria to multiply. The only exception is if your slow cooker has a defrost setting designed to thaw and cook meat according to USDA food safety guidelines, like this model from Hamilton Beach.
2. Alcohol
Be careful before pouring that entire bottle of red into your beef bourguignon. If you don’t simmer the wine first, it may not reduce enough during the cooking process, and the result may taste like boozy soup. When using alcohol in a slow cooker recipe, stick to a splash or two or simmer it first to cook off its harsh edge. Many slow cookers have a browning setting that can be used for simmering, so you don't have to dirty another skillet, like this model from Instant Pot.
3. Pasta
If al dente pasta is important to you, never put it in a slow cooker. Cooking this type of grain for hours will result in a mushy bite that you definitely can’t twirl around a fork. Some slow cooker pasta dishes, like mac ‘n’ cheese, work because the pasta isn’t drowning in liquid. And when you’re making a pot of gooey, cheesy goodness, a little softness isn’t necessarily a bad thing. To add pasta to soups or stews, stir it in toward the end of the cooking time.
4. Delicate vegetables
Tender vegetables or those with a high water content, like asparagus, zucchini, spinach and peas, will practically melt if slow-cooked for hours. Unless that’s your goal, leave them out until just before the rest of the dish is done cooking. Depending on the vegetable, it could take only a few minutes to cook through or wilt in the residual heat of the dish.
5. Tender herbs
Parsley, cilantro, basil and mint will not only (nearly) disintegrate if cooked for hours in a slow cooker, but they might also lend a slightly medicinal taste to the dish. Excessive heat also causes some herbs, like mint and basil, to darken to an unsightly color. Stir these herbs into your dish after it's done to maintain their bright color and flavor.
6. Some dairy products
Unless you build a cheese sauce at the beginning of the recipe, as you might with queso or mac 'n' cheese, wait until the end of the cooking time to stir in milk, cream, yogurt, sour cream or other dairy products besides cheese. If you add these to your slow cooker too soon, they may separate and curdle.
7. Pricey cuts of beef
Save that expensive filet mignon, ribeye or strip steak for the stovetop or grill. A slow cooker cannot produce a beautifully golden-brown crust or medium-rare interior. Stick to tougher, more affordable cuts that will break down into juicy, tender bites when slow-cooked, like chuck, brisket or skirt steak.
8. Crispy foods
Typically a hot, steamy environment, the slow cooker is not ideal for crisping up foods. Fried chicken, French fries, bacon, skin-on chicken or anything else where crunch is a goal will never get golden-brown in a slow cooker. Searing meat before it goes into the device helps develop flavor, but you’ll probably lose any crispness to the gentle heat of the hours-long cook. Save crispy foods for the air fryer.
9. Lean meat and seafood
Meat and seafood with very little fat, like shrimp or boneless, skinless chicken breast, will turn into tough, dry choking hazards if cooked for hours and hours. There are some exceptions to this, however. Cooking lean meat in a lot of liquid or sauce, preferably with a splash of olive oil, can save it from becoming dry. The slow cooker can make excellent fish soups and stews, but it’s best to stir in leaner varieties, like shellfish, toward the end of the cooking time.
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