The slow cooker is a miracle appliance.
Pop in ingredients, walk away, and hours later — dinner practically makes itself.
But not everything belongs in that warm, bubbling pot.
Some foods turn out rubbery, mushy, or even unsafe when cooked low and slow for hours.
And others?
They just ruin the whole dish.
To save your meals (and your appetite), here are 11 foods you should never put in a slow cooker — plus smarter swaps to keep your recipes delicious and foolproof. 💛
❌ 1. Dairy (Milk, Cream, Cheese, Sour Cream)
Why: Dairy tends to curdle, separate, or turn grainy under long, slow heat — especially if boiled.
👉 Exception: Evaporated or condensed milk holds up better.
Continued on next page//
✅ Better Option:
Add dairy in the last 30 minutes of cooking or stir in after turning off the heat.
🧀 Example: Stir cream into soups, cheese into sauces, or sour cream into chili at serving time.
❌ 2. Pasta (Spaghetti, Macaroni, Rice)
Why: Pasta and rice absorb liquid over time and turn into a gluey, mushy mess by hour 6.
Even “quick-cook” grains don’t fare well.
✅ Better Option:
Continued on next page//
