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Chicken Wings

Chicken wings contain a lot of skin and too many bones to be made in the slow cooker. The skin will turn soggy and bones will float around in the liquid, leaving you with a (literal) hot mess. For the same dark meat flavour, try boneless, skinless chicken thighs for a tender, finger-licking meal.

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Skim Milk

Skim milk’s low fat content makes it curdle when heat is applied. Unless you’re making a soup, stew or braise with heavy cream or full-fat sour cream, avoid this watery dairy product at all costs. You can also avoid the dairy altogether and focus on a bright, broth-based soup instead.

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Skin-On Poultry

Poultry skin turns soggy and greasy in a slow cooker, so it’s best left for high temperature oven roasting, searing or grilling. You won’t miss the richness skin adds to poultry dishes if you cook the lean meat with a flavour-packed sauce, with lots of tender vegetables.

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