5 Things You Should Never Cook In a Slow Cooker

People take them for granted now, but when slow cookers first hit the mass market in the 1970s, they truly revolutionized kitchens. With their “set-it-and-forget-it” mentality, slow cookers freed up a lot of time preparing food in a world that was quickly and steadily changing. They assisted the wave of women entering the workforce for the first time, helping them simultaneously earn an income and put dinner on the table. 

As much as home cooks rely on slow cookers, though, there are some foods that just don’t mix with the countertop appliance. These are the foods you should keep away from your slow cooker, ranging from bothersome to dangerous. 

Foods to Never Cook In a Slow Cooker

Frozen meats

If there is only one part of this article you truly heed, let it be this one, because chucking frozen meat straight into the slow cooker can make people very sick. Starting with frozen meat is dangerous because it can prolong the thawing process, keeping it in the danger zone for breeding bacteria for an unsafe amount of time. Let any frozen meat thaw in the fridge overnight before adding it to your Crock-Pot meal—and while you’re at it, divide any large cuts of meat beforehand. 

Pasta and rice

Starchy staples like pasta and rice cook relatively quickly, while slow cookers aren’t exactly known for speedy results. While slow cooking is great for making dense meats or thick root vegetables tender, it gives rice and pasta a mushy texture—which, if you’re going for that, great, but in most cases you’re probably not. For best results, prepare your rice and pasta separately, on the stovetop, and add it to the dish just before serving. 

Bacon and other crispy foods

Slow cookers don’t do crispy. They just don’t, unless you have no other options and are only using yours for its saute function. There are a few exceptions to this rule (if you’re using a strip of bacon to flavor a soup or pot of beans, for example), but unless you’re into limp bacon, save anything crispy for the air fryer. 

Fresh herbs and tender vegetables 

While adding fresh herbs and tender veggies like asparagus and spinach to your slow cooker meal isn’t bad in theory, the results are underwhelming in practice. They end up limp, and their flavor and nutrients diminish with extended cooking time. If you must add these herbs and veggies, make sure to do it at the end, or even as a garnish. 

Seafood 

Cooking seafood is already intimidating because the flesh is delicate and tender, and even a minute of unnecessary time will significantly worsen its texture. Any quicker method of cooking—say, sauteing, frying, or even baking—is the better choice when it comes to this finicky food. Prepare that seafood with another appliance, and if you do want something soup-adjacent, make your clam chowder or fish stew on the stovetop instead.