and ladle the stew or curry over the top.
6. Red and New Potatoes (Waxy Varieties)
Waxy potatoes like red, new, or fingerling potatoes hold their shape well in the slow cooker, but starchy potatoes like russets can turn mealy and break down completely.
Better alternative: Use waxy varieties for slow cooking. If using russets, cut them into large chunks and add them closer to the end to prevent them from disintegrating.
7. Delicate Vegetables (Zucchini, Peas, Asparagus)
These tender vegetables become limp, mushy, and colorless after hours of heat.
