Why: Raw meatballs can clump together, release too much fat, and become dense or unevenly cooked.
Plus, no fond = less flavor.
✅ Better Option:
Brown meatballs first in a skillet before adding to the sauce.
🍝 Result: Richer taste, better texture, no greasy pool.
❌ 7. Seafood (Fish, Shrimp, Scallops)
Why: Seafood cooks quickly. In a slow cooker, it turns overcooked, rubbery, or falls apart.
❌ Not ideal for all-day cooking.
✅ Better Option:
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Add seafood in the last 15–30 minutes — just until opaque and tender.
🍤 Example: Add shrimp to chowder at the end.
❌ 8. Leafy Greens (Kale, Chard, Lettuce)
Why: Greens like kale can hold up okay, but most wilt into a sad, dark pile.
Lettuce? It melts.
✅ Better Option:
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