6. Frozen Meat
This is one of the most important points on the list.
Putting a large frozen piece of meat directly into a slow cooker can allow the food to spend too long at temperatures where bacteria can multiply.
Better approach:
Thaw meat in the refrigerator before putting it into the slow cooker.
Don’t rely on the slow cooker to safely thaw a large frozen piece while it cooks.
7. Fresh Herbs
Fresh basil, parsley, cilantro, and similar delicate herbs can lose their bright flavor after hours of cooking.
They may become dull or lose much of their fresh aroma.
Better approach:
Use sturdier dried herbs during the cooking process and add fresh herbs near the end or immediately before serving.
That preserves their color and fresh flavor.
8. Delicate Vegetables
Vegetables such as spinach, zucchini, peas, and asparagus can become overly soft if they’re cooked for many hours.
Instead of retaining their texture, they may practically disappear into the dish.
Better approach:
Add delicate vegetables during the final part of cooking.
Heartier vegetables such as carrots and potatoes generally handle longer cooking much better.
9. Bacon
Bacon is delicious when crisp—but a slow cooker isn’t designed to produce that crispy texture.
