during hours of cooking.
Instead of becoming pleasantly tender, they may turn soft and watery.
Adding delicate vegetables later in the cooking process can help them retain more of their shape and color.
7. Frozen Ingredients
Putting large amounts of frozen food directly into a slow cooker can be problematic because the food may spend too long at unsafe temperatures while slowly thawing.
For meat and other potentially hazardous foods, it’s generally safer to thaw them in the refrigerator before slow cooking.
8. Lean Meat
Slow cookers are excellent for
