Add fresh herbs just before serving.
For robust herbs like rosemary or thyme, you can add whole sprigs early, removing them before eating.
7. Creamy Sauces (Mayo, Yogurt)
Mayonnaise and plain yogurt can split or curdle in the heat of a slow cooker. These ingredients don’t withstand the gradual rise in temperature like some other sauces.
Tips:
Stir in yogurt or mayonnaise after removing from heat, then briefly warm before serving.
8. Quick-Cooking Vegetables (Zucchini, Peppers, Summer Squash)
These vegetables release water quickly and lose texture in long cooking times, resulting in a watery or mushy stew.
Tip:
Add them during the last 30–60 minutes of cooking.
Chop slightly larger to preserve some bite.
9. Hard-Boiled Eggs
Adding eggs directly to the slow cooker can cause overcooked, rubbery yolks or even cracking of the whites, which makes them less visually appealing.
Tip:
Cook eggs separately and add them near the end, or simply serve them on the side.
10. Alcohol (Wine, Liquor)
Alcohol doesn’t fully cook off in a slow cooker. Long simmering can sometimes concentrate the flavors too much, leaving a bitter taste.
Tip:
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