I put a pot of chicken alfredo in the slow cooker at 7 a.m. with all the cream and cheese. By supper the sauce had split into a grainy mess. My sister told me there are a few things the slow cooker just doesn’t like.
1. Dairy at the Start
Milk, cream, sour cream and soft cheese can curdle during long cooking. Stir them in during the last 30 minutes.
2. Frozen Meat
Food-safety experts advise thawing meat first. Frozen meat can stay too long at temperatures where bacteria grow.
3. Raw Pasta for Hours
Pasta added at the start turns mushy. Add it near the end, or cook it separately.
4. Delicate Vegetables at the Start
Peas, zucchini, spinach and fresh herbs turn soft and dull. Add them near the end.
5. Lean Meat for Too Long
Chicken breast and lean pork can dry out. Use thighs or fattier cuts, or cook lean meat for less time.
6. Dried Red Kidney Beans, Uncooked
Raw red kidney beans need to be soaked and boiled hard first. A slow cooker may not get hot enough to make them safe. Canned beans are fine.
Frequently Asked Questions
Can I add cheese at the end?
Yes. Stir it in until it melts.
What about rice?
Long-cooking rice can get mushy. Many cooks add cooked rice at the end.
Add the delicate things last, and everything comes out right.
