8. Raw Beans
Dry beans, particularly kidney beans, require soaking and boiling before being safe to eat. Cooking them directly in a slow cooker poses a health risk because the low temperature fails to eliminate toxins naturally present in certain types of beans.
What Happens: Undercooked beans can cause food poisoning due to lectins, which are toxic compounds found in raw or improperly cooked beans.
Solution: Always soak and boil beans on the stovetop before adding them to the slow cooker. Canned beans are a safer alternative since they’re pre-cooked.
9. Delicate Vegetables
Vegetables like spinach, zucchini, and mushrooms release a lot of water and can become mushy or disintegrate in a slow cooker. Their texture suffers significantly after hours of simmering.
