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.

What Happens: Spinach wilts into nothingness, zucchini turns watery, and mushrooms lose their structure entirely.
Solution: Add delicate vegetables during the last 30–60 minutes of cooking to preserve their integrity.
10. Whole Eggs
Whole eggs cooked directly in a slow cooker often end up rubbery or unevenly cooked. Scrambled eggs or boiled eggs lack the precision needed for proper texture in a slow-cooking environment.