Foods That Don’t Belong in Your Slow Cooker

Slow cookers are magical appliances. The smell of food simmering for hours welcomes you home, and the ease of tossing in ingredients and returning to a ready meal is unmatched. I still remember my first Crock-Pot, gifted by my mom when I moved into my first apartment. It quickly became my most-used kitchen tool.

But not everything belongs in a slow cooker. I learned this the hard way while making beef stew—fresh herbs and crumbled bacon went in too early, and what I imagined as a rich, aromatic dish turned into a gray, bland, slightly bitter mess. Certain foods simply don’t survive the long, slow cooking process.

Dairy: Milk, cream, and cheese can curdle over long cooking times, leaving a watery, unappealing mess. Add these near the end of cooking.

Seafood: Shrimp, fish, and scallops cook quickly and become rubbery if left too long. Add them only during the last hour.

Fresh Herbs: Parsley, basil, and cilantro turn bitter if cooked for hours. Add them at the final steps, while dried herbs are safe for long cooking.

Alcohol: Wine and beer don’t evaporate properly in a slow cooker, leaving harsh flavors. Pre-cook alcohol before adding.

Read Part 2