11 Foods You Should Never Put in a Slow Cooker

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### **5. Seafood**

**Why not:** Fish and shellfish cook very quickly and can easily become rubbery and overcooked in a slow cooker.
**Tip:** If you’re using seafood, add it during the last 15–30 minutes of cook time.

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### **6. Leafy Greens (Too Early)**

**Why not:** Spinach, kale, and other greens break down too much in a slow cooker and can become slimy.
**Tip:** Stir them in just before serving for best texture.

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### **7. Rice (Especially White Rice)**

**Why not:** Rice can absorb too much liquid and become gummy or overcooked. It also may not cook evenly in a slow cooker.
**Tip:** Use parboiled or converted rice if you must, or cook it separately.

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### **8. Couscous**

**Why not:** Couscous is extremely quick-cooking and will turn to mush in a slow cooker.
**Tip:** Prepare couscous on the stovetop and add it at the end.

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### **9. Alcohol (Without Cooking It Off)**

**Why not:** Alcohol doesn’t evaporate well in a slow cooker, leaving a harsh, raw taste in your dish.
**Tip:** Cook off alcohol on the stovetop before adding it to your slow cooker meal.

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### **10. Delicate Vegetables (Too Early)**

**Why not:** Zucchini, bell peppers, and peas can become overcooked and mushy.
**Tip:** Add them in the last 30 minutes to preserve their color and texture.

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### **11. Extra-Fatty Meats**

**Why not:** Fattier cuts like bacon or untrimmed pork can release too much grease, making your dish oily.
**Tip:** Trim excess fat and use leaner cuts when slow cooking.

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### **Final Thoughts**

Slow cookers are powerful tools in any kitchen, but knowing what *not* to put in them is just as important as knowing what works well. Avoid these 11 ingredients (or at least add them at the right time), and you’ll have delicious, well-balanced meals every time.

Remember: **Slow cooking is about patience and balance**—a little know-how goes a long way.

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