Remember chicken and turkey when you make a stew

Recently, I began making crockpot meals again. I was enjoying lamb and beef stews and even barbecued ribs once. (Just once because barbecued ribs have too much sugar.) Then I remembered that it’s important to reduce red meat consumptions, which I’ve done over the years. While processed red meats are known carcinogens, red meats probably are, too.

So, I tried chicken stew in the crockpot. It was really good. Here’s my recipe:

Chicken Stew

1 pound of chicken thighs

1 sweet potato

2 turnips

10 small carrots, chopped

6 stalks of celery

32 ounces of organic chicken broth

Chop the carrots and celery and cut the turnips and sweet potatoes small pieces. Place them in the bottom of the crockpot. Add the chicken broth. Place the chicken thighs on top. Cook the stew on high for about four hours. Check soon after the stew comes to a boil to make sure it isn’t overcooking.

I think the co-op has turkey legs, so I’ll try that next. I’ll try rutabagas and parsnips with it. That’s what my mom put in stews. I’ll let you know how it turns out. Stews are so great during the cold, cold winter.

Update: I did try turkey legs in the crockpot. They turned out great. I used a recipe similar to the one above except I added a rutabaga. The recommended amount of time to cook turkey legs in a crockpot is 6 – 8 hours on low. I cooked mine on high for about that long. I didn't know how the crockpot would do cooking such thick pieces of meat, so I cooked it at the higher temperature. I don't think I'll use rutabagas again. They will still a bit firm after all that cooking.