11 Foods You Should Never Put in a Slow Cooker

Slow cookers are a game-changer for easy, hands-off meals, but not every ingredient thrives under their low, steady heat. Some foods turn out mushy, rubbery, or even unsafe when cooked this way. To save your meals from disaster, here are 11 foods to avoid putting in your slow cooker—plus smart swaps to make your recipes work.

1. Dairy (Milk, Cream, Cheese)
Why? Dairy curdles and separates under prolonged heat, ruining creamy dishes.
What happens? Cheese turns grainy, milk splits, and sauces become watery.
Fix: Stir in dairy during the last 30 minutes of cooking. For cheese sauces, use processed cheese (like Velveeta) for smoother melting.

2. Seafood (Shrimp, Fish, Scallops)
Why? Delicate seafood overcooks quickly, turning rubbery.
What happens? Shrimp shrinks, fish falls apart, and scallops lose their tenderness.
Fix: Add seafood only in the last 30-60 minutes to keep it tender.

3. Fresh Herbs (Basil, Cilantro, Parsley)
Why? Their bright flavors fade or turn bitter with long cooking.
What happens? Herbs lose freshness and taste dull or harsh.
Fix: Use dried herbs while cooking, then garnish with fresh herbs at the end.

4. Alcohol (Wine, Beer, Liquor)
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