Lean Meats
Some of the lean meats like chicken breasts or pork loin become very dry in a slow cooker. They turn out to be tough and tasteless. Slow cookers are particularly suitable for gravy cuts, fatty cuts, or beef chuck or pork shoulder, for instance. These meats become tender and juicy after a long time of cooking. If you have to use lean meat, then you should ensure that you add liquid or fats to increase the tenderness of the meat.
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Bacon and Crispy Ingredients
Searing bacon or onions with other food in a slow cooker may seem like a good idea. However, by the time the meal is ready, the bacon or onions will be soft and not crispy. Some guidelines can be followed. For instance, add foods that are likely to become soft such as the crispy ones towards the last process of cooking. Alternatively, add them just before serving to enhance their crispiness.
Too Much Liquid
This one is a bit of a technicality. It’s not about a certain item of the list but rather the quantity of the liquid you are going to use. Slow cookers do not have much evaporation so if you put a lot of liquid at the beginning of cooking, your food will be too soft. Starting off with a smaller amount is preferable.
While slow cookers are a great tool to use when making juicy and tender foods with rich taste, not every food is good for slow cooking. When you use the slow cooking method to prepare a dish, make sure the ingredients can withstand long cooking times. Sauté delicate foods that overcook easily on the stove instead.
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