11 Foods You Should Never Put in a Slow Cooker

2. 2. Delicate Fish and Seafood
      Fish, shrimp, scallops, and other delicate seafood generally don’t need hours of cooking.

 

Because seafood cooks relatively quickly, leaving it in

a slow cooker for the entire cooking period can produce a rubbery, dry, or mushy texture. Shrimp, for example, can become particularly tough when overcooked.

If you’re making a seafood chowder, stew, or similar dish, prepare the base first and add the seafood toward the end. This allows it to cook gently without spending several hours exposed to heat.

 

For many seafood dishes, the stovetop, oven, grill, or skillet is simply a better choice.

3. Pasta
   Pasta and slow cookers can be a troublesome combination.

Dry pasta absorbs liquid as it cooks, and several hours of exposure to moisture and heat can leave it swollen, sticky, and mushy. Instead of distinct noodles or shapes, you may end up with a starchy mass.