8 Foods You Should Never Make in a Slow Cooker

Rice and Pasta:

Timing is crucial to avoid mushiness; add near the end or bake in dishes like lasagna to preserve texture and flavor.


Won't crisp up; instead, cook in the oven for a satisfying crunch and aroma.


Easily overcooks in slow cookers, compromising delicate textures best preserved through quicker cooking methods.


Doesn't evaporate fully, potentially leaving a strong taste; add cautiously or near the end of cooking.


Prone to curdling at lower temperatures, affecting texture; add towards the end or explore alternative cooking approaches.

Frozen Food:

Avoid placing large frozen blocks to prevent temperature drops, ensuring thorough and safe cooking.


Require pre-soaking and boiling to neutralize toxins effectively, crucial steps often bypassed by slow cookers' temperatures.

Green Veggies

Overcooking non-starchy greens like kale, spinach, and broccoli in slow cookers, affecting both texture and nutrient retention.