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Slow cookers are kitchen heroes—but not every ingredient plays nice with low, moist, long-duration heat. Some foods turn mushy, others lose flavor, and a few can even become unsafe. Here’s the definitive list of what not to toss in your Crock-Pot—so your meals stay delicious, safe, and satisfying.
1. Dairy Products (Milk, Cream, Sour Cream, Cheese)
Why: Prolonged heat causes dairy to curdle, separate, or become grainy.
Fix: Add dairy in the last 15–30 minutes of cooking, or stir in off-heat.
2. Delicate Vegetables (Peas, Asparagus, Zucchini, Spinach)
Why: They turn to mush after hours of simmering.
Fix: Stir in during the last 30 minutes, or steam/sauté and add at serving.
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