Shrimp, fish, scallops, and other delicate seafood generally don’t need hours of cooking.
Put them in at the beginning of a slow-cooker recipe and they can become rubbery, dry, or fall apart completely.
What to do instead
Add seafood near the end of cooking. Shrimp, for example, often needs only a short time to become opaque and cooked through.
For particularly delicate fish, consider cooking it separately and adding it just before serving.
4. Fresh Herbs
Fresh herbs such as basil, cilantro, parsley, dill, and chives are delicate little flavor powerhouses—but long cooking can rob them of their fresh aroma and brightness.
A long simmer can leave them tasting muted rather than fresh and vibrant.
What to do instead
Use hardy herbs such as rosemary, thyme, and bay leaves earlier in the cooking process when appropriate.
Save delicate fresh herbs for the end, sprinkling them over the finished dish just before serving.
And honestly, that little handful of fresh parsley on top can make a slow-cooked meal look SO much more appetizing!
5. Rice
Rice can be tricky because different varieties behave very differently.
Some rice can become overcooked, mushy, or gummy during extended cooking. It can also absorb far more liquid than expected, changing the consistency of the entire dish.
What to do instead
For many slow-cooker meals, cooking rice separately is the easiest and most reliable approach.
If a recipe specifically calls for rice in the slow cooker, use the variety and timing specified by the recipe rather than simply tossing in whatever rice you have in the cupboard.
6. Delicate Vegetables
Vegetables such as zucchini, peas, spinach, asparagus, and some varieties of fresh mushrooms don’t necessarily need hours of cooking.
After a long stint in the slow cooker, they can become limp, watery, or mushy.
What to do instead
Add delicate vegetables during the final stage of cooking.
For example, frozen peas can often be stirred in during the last few minutes, while spinach can wilt very quickly once added.
Harder vegetables such as carrots and potatoes are much better suited to longer cooking.
7. Bacon
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