11 Foods You Should Never Put in a Slow Cooker

1. Seafood
Fish and shellfish cook very quickly, and prolonged heat can make them rubbery and dry. Delicate varieties like salmon or shrimp are especially prone to overcooking. If you want to include seafood in a slow-cooked dish, it’s best to add it near the very end.

2. Dairy Products
Milk, cream, and soft cheeses can curdle when exposed to extended heat. This can ruin both the texture and taste of your dish. If your recipe calls for dairy, stir it in during the last 15–30 minutes of cooking.

3. Pasta
Pasta absorbs liquid as it cooks, and in a slow cooker, it can quickly turn mushy. It’s better to cook pasta separately and combine it with your slow-cooked meal just before serving.