7 Foods You Should Never Make in a Slow Cooker

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Raw Meat

While technically possible, cooking raw meat in a slow cooker requires pre-browning in a skillet for enhanced flavor, golden color, and to prevent excess grease.

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Seafood

Seafood's quick cooking nature makes it unsuitable for the slow cooker, risking overcooking and affecting taste, making alternative cooking methods preferable.

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Pasta

Pasta itself is better prepared on the stovetop, but slow cooker pasta sauces, benefitting from extended cooking times, can be paired with traditionally cooked pasta for an optimal dish.

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Rice

Starchy rice is best cooked on the stovetop or rice cooker, except for congee, a Chinese dish where rice breaking down into a soupy porridge is desired.

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Delicate Vegetables

Slow cookers are great for tough meats but not delicate vegetables like spinach; add them near the end of cooking to preserve texture and nutrients.

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Boneless Skinless Chicken Breasts

Avoid slow-cooking boneless, skinless chicken breasts as they may become tough and dry; opt for saucy dishes with thighs instead.

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Dairy

Dairy can curdle when slow-cooked, so add it at the end or as a topping to avoid lumpy results in recipes that call for milk, cream, or yogurt.