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9. Alcohol (Wine, Beer, Spirits)
Slow cookers don’t get hot enough to burn off the alcohol properly, which can result in a harsh flavor. If you’re using alcohol in a recipe, reduce it on the stovetop first before adding it to your slow cooker.
10. Canned Beans (Already Cooked)
Canned beans are fully cooked and only need to be heated. Putting them in for hours can make them mushy and flavorless. If using canned beans, add them in the last 30 minutes.
11. Fresh Herbs
Slow cooking fresh herbs for hours saps their flavor and turns them bitter. For the best taste, save herbs like parsley, basil, and cilantro for garnish or stir them in at the very end.
Final Thoughts
The slow cooker is great for hearty meals and comfort food, but knowing what not to put in can make all the difference between a dinner win and a dinner flop. Stick with tougher meats, root vegetables, and long-simmering sauces—and remember, sometimes it’s about when you add ingredients, not just what you add.
Happy slow cooking!
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