11 Foods You Should Never Put in a Slow Cooker

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## **11 Foods You Should Never Put in a Slow Cooker**

Slow cookers are a lifesaver for busy cooks—offering convenience, comfort, and rich, slow-simmered flavors with minimal effort. But while slow cookers are great for stews, soups, and roasts, not *everything* belongs in them. Some ingredients can become rubbery, mushy, or even unsafe when slow-cooked. Knowing what to avoid can help you make better meals and avoid culinary disasters.

Here are **11 foods you should never put in a slow cooker**—and why.

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### **1. Dairy Products (Too Early)**

**Why not:** Milk, cream, sour cream, and yogurt tend to curdle or separate after hours of cooking, leading to a grainy, unappetizing texture.
**Tip:** Add dairy in the last 15–30 minutes of cooking.

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### **2. Pasta**

**Why not:** Pasta will overcook and turn into a mushy mess in a slow cooker.
**Tip:** Cook it separately and stir it in just before serving.

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### **3. Fresh Herbs (Too Early)**

**Why not:** Delicate herbs like parsley, basil, and cilantro lose their flavor and turn brown when slow-cooked for hours.
**Tip:** Add them at the end for fresh, bright flavor.

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### **4. Frozen Meat**

**Why not:** Putting frozen meat in a slow cooker can keep it at unsafe temperatures too long, increasing the risk of bacterial growth.
**Tip:** Always thaw meat completely before adding it to the slow cooker.