8 foods you just shouldn't make in your slow cooker (2024)

FAQs

What foods should not go in a slow cooker? ›

Fish, shellfish, oysters and clams need to be cooked quickly. Obviously, slow cooking isn't quick, and it will obliterate these delicate proteins.

When preparing dried red kidney beans, the FDA recommends soaking them overnight, then boiling them for a 30 minutes. Since most slow cookers do not reach the boiling point (212°F), beans prepared in them without soaking and cooking them first will carry the toxic lectin.

A safe slow cooker, cooks slow enough for unattended cooking, yet fast enough to keep food out of the bacterial danger zone. In the danger zone (above 40°F to below 140°F), bacteria grows very rapidly. Food left in the danger zone too long can cause food borne illness.

You can, but by browning it first you can drain most of the fat.

Raw meat

A crockpot's gentle heat means meat will never get a chance to brown, but it's the golden colour from frying that gives it depth of flavour. If you don't want your stew to taste bland, brown the meat first, then put it in the slow cooker.

Browning Is Better

And if you dredge the meat in flour before you brown it, your sauce will thicken up to make a gravy. You should always brown ground beef or any ground meat in a skillet before adding it to your slow cooker to prevent the meat from clumping up or from adding excess grease to your cooked dish.

What are the disadvantages of a slow cooker? Slow cookers only apply heat to the bottom of the crock, which cuts down on their ability to reduce liquids and brown foods, and develop flavor the same way a Dutch oven or pressure cooker can.

Try putting a tea towel over the top of the slow cooker before replacing the lid. This absorbs the excess moisture, thickening the dish and deepening its flavours. The cloth can be replaced with a fresh one when needed, but usually one tea towel during the final couple of hours will do the trick.

The paper towel will absorb excess moisture and prevent any condensation from dripping back onto the food. Be sure to reach for a good-quality, sturdy paper towel that can absorb moisture effectively without falling apart.

Why put foil under the lid of a slow cooker? ›

The heat bounces off from the lid and allows your food to cook faster. Also, you will not lose any of the steam that usually evaporates.

Kidney beans MUST be boiled for 10 minutes before they are added to the slow cooker to ensure that the kidney bean lectin is destroyed. This lectin can cause vomiting and sickness.

Dried beans typically have a moisture content of around 16%. However, as they age, moisture evaporates, giving pectin time to age and harden the skin. These beans can often take much longer to soften while soaking and cooking, up to twice the time!

Modern cooking websites often say it doesn't matter. In a way, they're both right. Soaking beans can help improve the texture of the final product once the beans are cooked and reduce the gas produced when the food is being digested. But it isn't necessary to soak them.

Yes, you can put raw chicken in a slow cooker! Slow cookers and Crock-Pots are designed to cook raw meats. The direct heat from the pot, lengthy cooking time and steam created from the tightly covered container destroys bacteria, making slow cooking safe. You can put frozen chicken in a slow cooker, too!

The slow cooker is surprisingly versatile. We rely on it for comfort food season (think soups and stews, hearty chilis and fork-tender roasts) as well as Sunday dinners—like meatballs and red sauce with that simmered-all-day flavor. But, this handy countertop appliance can do so much more.