Overcooked rice can become starchy and gummy. If using rice in a slow cooker, add instant rice or wild rice towards the end of the cooking time.
Pasta can lose its shape and turn into a paste if cooked for too long. Add pasta towards the end of cooking or use recipes specifically designed for slow cookers.
Crispy foods like bacon cannot be achieved in a slow cooker and may result in an unappetizing mess.
Alcohol may not cook off completely in a slow cooker, leading to dishes that taste overly boozy.
Dairy products can curdle at warm temperatures, leading to lumpy textures in dishes. Add dairy towards the end of cooking or use alternative methods.
Frozen food can lower the temperature inside the slow cooker and throw off cooking times. Thaw food completely before adding it to the slow cooker.
Some beans contain toxins that are not destroyed at the low temperatures of a slow cooker. Soak, rinse, and boil beans before adding them to a slow cooker.
Non-starchy green vegetables can become mushy when cooked for too long in a slow cooker, losing both texture and nutrients.
Fresh herbs can lose their flavor and color when cooked for long periods. Add them towards the end of cooking or use dried herbs.