Any Type Of Fresh Herb
You should never put fresh herbs in a slow cooker. More specifically: sage, basil, and oregano will pretty much lose their entire flavor and will also turn an ugly brown color when they’re cooked for that long.
You can either add your favorite fresh herbs at the end of your cooking time or use some dried herbs, which will stand up to long cooking times much better.
Water-Based Veggies
We understand that vegetables frequently help to really round out a recipe. But some of them don’t hold up well in a pot like this. Those who know best warn against putting these types of vegetables, like cauliflower, zucchini, eggplant, or broccoli, in your slow cooker.
If you’re bent on doing so, you should add them in later on. This way, they’ll be spending less time stewing in your pot. The more time spent in there, the higher your chances are of them turning into mush.
2 thoughts on “Slow Cooker Warning: NEVER Put These 14 Items in Your Trusted Slow Cooker”
Thanx u for interesting information.
Wow! I’ve been using dry pinto beans or great northern beans without soaking in my slow cooker for years…sometimes I put a frozen smoked pork hock in before starting it on high…comes out great every time…no worries here (~.~)