11 Things You Should Never Make In A Slow Cooker

11 Things You Should Never Make In A Slow Cooker
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Sometimes nothing hits the spot like a nice warm meal. Even just the smell wafting through your home alone is wholesome. While some meals are perfect to make in a slow cooker, you should stick to making certain meals in an oven or stove top.

Here are 11 things you should never make in a slow cooker.

#1 Pasta

Noodles continue to absorb liquid as the dish sits, so making pasta in a slow cooker will result in mushy noodles.

#2 Fresh herbs

When cooked for a long time, herbs become wilted, brown, and flavourless. It’s best to add fresh herbs to your dish at the very end.

#3 Rice

Cooking rice in your slow cooker results in brittle rice around the edges and under cooked grains in the centre. It’s best to stick to making rice in a sauce pan and serve it with your dish after.

Raw meat

Although technically you can cook raw meat in your slow cooker, it’s best not to. Your cut of meat will lack flavour. Instead, sear it first before adding it to the cooker.


Unlike cooking with wine on a stove-top, wine has no way of escaping in a slow cooker. That means the alcohol won’t cook off, and may saturate your dish with an unpleasant flavour.

Dairy products

If you add dairy to your slow cooker, it will likely curdle. If your recipe calls for dairy, it’s best to add it in the last few minutes of cooking.

Delicate vegetables

Delicate vegetables like asparagus, spinach, tomatoes, and peas, will overcook in a slow cooker. It’s best to stick to sturdier vegetables like carrots and potatoes.


If cooked in a slow cooker, couscous can get super mushy. Much like rice, it’s best to cook it separately and add it to the dish right before you serve it.


It takes very little time for fish to cook, so preparing it in a slow cooker will overcook it — making your fish taste rubbery. It’s best to stick to cooking seafood on the stove-top.

Boneless chicken breast

When lean meats are cooked for a long time they can dry out easily. Leave the bones in the chicken to achieve fall-off-the-bone tenderness.

This article has been updated since its original publication.

[Via Business Insider]


    • I feel like the recommendations in this article are all based on cooking without sauce. Pretty much all the slow cooking I’ve done has the ingredients basically submerged in liquid so stuff like chicken drying out is a non event.

      The only one I’d really agree with is the pasta one. But even that’s just a case of timing. Make sure the pasta is the last ingredient you add and give it just long enough to soften. And probably the rice too. Though I’m not sure why you’d cook rice in the slow cooker as opposed to a proper rice cooker or a good ole’ saucepan.

      To me the slow cooker is all about throwing in everything and letting it simmer a long time. Not about cooking specific items (like rice).

  • I add peas about an hour from the end. Tomatoes are great, they become part of the sauce. I haven’t tried other “delicate” vegetables but I am sure that they can be added late in the cooking.

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