A. Natural cheeses tend to break down, so should be replaced with process cheeses, such as Velveeta or other cheese made to melt nicely. Natural cheeses can be added near the end of cooking time. Milk will curdle over long cooking times, but you can substitute evaporated milk or stir in heavy cream or sour cream near the end of cooking.
Fish and seafood are not usually good candidates for the slow cooker, but the can be added later in any recipe for soup or chowder.
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Adapting Recipes to the Slow Cooker
