Revealed: The 7 foods you should NEVER put in your slow cooker – including pasta
It's the go–to kitchen gadget for easy dinners in the colder months.
But it turns out you've probably been using your slow cooker wrong.
Experts have revealed the seven foods you should never put in the appliance – and some of them might surprise you.
'Ruining perfectly good ingredients using a poor slow cooker recipe is not only an extremely frustrating experience, but a waste of your time and money, too,' Which? explained.
While fattier cuts of meat, root vegetables, and pulses work well in the slow cooker, other foods can end up too dry, too tough, or give off too much liquid.
Pasta is one of the items to avoid, according to Which? – despite the slew of online recipes that suggest otherwise.
And while they might add flavour, adding your herbs too early could ruin your dinner.
So, are you guilty of putting any of these foods in your slow cooker?
It's the go–to kitchen gadget for easy dinners in the colder months. But it turns out you've probably been using your slow cooker wrong
No matter how many times you've seen them in recipes on Instagram or TikTok, there are some ingredients that just don't do well in a slow cooker, according to Which?.
Pasta will end up mushy if you add it too early, so if you're cooking up a sauce, it's best to add the pasta right at the end.
Meanwhile, if you want to use rice in your slow cooker, make sure you add extra liquid to avoid undercooking it.
Delicate vegetables are best to add right at the end, while herbs should go in just before serving.
If you're cooking a chilli, you might be tempted to add in dried beans.
However, Which? says it's best to opt for canned versions instead.
'Always boil these in water for 10 minutes before adding them to a recipe, or used canned versions if you want to avoid this step,' it advised.
Using the wrong type of meat can also ruin your meal.
Pasta will end up mushy if you add it too early, so if you're cooking up a sauce, it's best to add the pasta right at the end (stock image)
If you're trying to be healthy, you might be drawn to leaner meats – but these quickly dry out in the slow cooker.
'Cheaper, fattier cuts of meat, such as stewing beef and pork shoulder, work better for slow cooking,' Which? advised.
'Avoid leaner meats if possible, or give them a shorter cooking time.
'The more marbled the meat, the better it should cook, but remember that any fat will be transferred to the dish.
'If you have time, browning off meat in a pan first before adding it to your slow cooker will not only help to reduce the fat content, but it can also add flavour and make the dish look better.'
Likewise, chicken thighs are better than chicken breast if you want a succulent meal.
'Check that the meat you're using is the right type – flavoursome chicken thighs instead of breast, or meat that isn't too lean, for example,' Which? added.
If you do mess up with your slow cooker, the consumer champions suggests seeing it as a learning curve.
'While you might not be able to do much at the time, bar adding some fresh herbs or spices towards the end of cooking, there are things you can try next time you cook,' it said.
Key things to avoid are choosing the wrong meat, using too much liquid, and adding fresh herbs too early.
'Experimenting with condiments such as Worcestershire sauce can really help to pep up a dull dish, too,' Which? added.
Is it safe to put frozen chicken in the slow cooker?
Slow cookers are a kitchen staple for busy home cooks who want to simplify the meal-prep process by throwing everything into one pot and letting the appliance do the work.
In recent years many recipes have simplified the process even further by starting with frozen ingredients - but that may not be such a good idea.
The manual for Crock-Pot’s one- to 3.5-quart slow cooker model has instructions for how to modify a recipe with frozen ingredients by increasing the cooking time and adding a cup of extra liquid.
Similarly, the Instant Pot, a slow cooker and pressure cooker combination device, also says that its not necessary to defrost frozen food prior to cooking, with the caveat that the process may take longer with foods that aren’t thawed.
However, the USDA warns that when meat and poultry are put in the pot while frozen, they spend too much time in what’s called the ‘danger zone’.
Bacteria grow most rapidly when a meat’s temperature is between 40 and 140 degrees.
According to Pamela Ellgen’s The Healthy Slow Cooker Cookbook’, salmonella, staphylococcus aureus and other dangerous bacteria can contaminate other foods in the slow cooker.
While the bacteria will be killed when the chicken reaches 165 degrees, the toxins they’ve grown can be heat-resistant.
Food experts have varying opinions on whether or not it's safe to cut out the thawing step when putting together a slow-cooker meal - but it's likely better to err on the side of caution.
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