11 Foods You Should Never Put in a Slow Cooker!!!

8. Raw Beans
Dry beans, particularly kidney beans, require soaking and boiling before being safe to eat. Cooking them directly in a slow cooker poses a health risk because the low temperature fails to eliminate toxins naturally present in certain types of beans.

What Happens: Undercooked beans can cause food poisoning due to lectins, which are toxic compounds found in raw or improperly cooked beans.
Solution: Always soak and boil beans on the stovetop before adding them to the slow cooker. Canned beans are a safer alternative since they’re pre-cooked.
9. Delicate Vegetables

Vegetables like spinach, zucchini, and mushrooms release a lot of water and can become mushy or disintegrate in a slow cooker. Their texture suffers significantly after hours of simmering.

What Happens: Spinach wilts into nothingness, zucchini turns watery, and mushrooms lose their structure entirely.
Solution: Add delicate vegetables during the last 30–60 minutes of cooking to preserve their integrity.
10. Whole Eggs
Whole eggs cooked directly in a slow cooker often end up rubbery or unevenly cooked. Scrambled eggs or boiled eggs lack the precision needed for proper texture in a slow-cooking environment.