While slow cookers are a convenient and versatile kitchen tool, not every ingredient is suited for the low-and-slow cooking method. Overcooking certain foods or using ingredients that break down too much can lead to disappointing textures, flavors, or even safety concerns. To help you avoid culinary mishaps, here’s a list of 11 foods you should never put in a slow cooker —and why they’re better prepared using other methods.
1. Dairy (Cream, Cheese, Sour Cream)
- Why Avoid It: Dairy products like cream, cheese, and sour cream can curdle or separate when cooked for long periods at low heat.
- What to Do Instead: Add dairy during the last 15–30 minutes of cooking to prevent curdling. Opt for aged cheeses like Parmesan or cheddar, which hold up better than soft cheeses.
2. Seafood (Fish, Shrimp, Scallops)
