Ingredients Never Meant To Be Put In A Crock-Pot

Big Surprises

The crock pot is the hero of some households.

And with all the recipes scattered across the internet, there is never a shortage of ideas. However, there are actually some ingredients in these meals that shouldn’t be put in your slow-cooking friend.

Wine

Since a crock-pot is sealed, alcohol can’t evaporate out. This means the end flavor will be more aggressive than what you may want.

We suggest skipping the boozy stuff altogether or using only a tiny splash—a little goes a long way.

Dairy

When overheated, the proteins in milk clump up and create something new. This can be a good thing… or it can end up looking and tasting seriously gross.

You might end up with curdled food and possibly a stomach ache. If the recipe calls for dairy, make sure to add it at the end.

Vinegar

As you may know, vinegar is extremely acidic!

If your cooker is older, it might feel nostalgic and awesome to use it, but the inner pots might submit to the acid and leech out chemicals. You can keep the heirloom, but steer clear of any acids.

Peas & Asparagus

Peas are one of the worst ingredients to add to a slow cooker.

Because they’re so small, they will cook to the point of disappearing. And even if they survive in their orb-form, they will be very mushy. Opt for root vegetables like onions, garlic, turnips, carrots.