Chicken and Prune Stew

2 lb Chicken or turkey parts, with the fat and skin removed
1/2 c Pitted prunes, diced
1/4 c Lemon juice
2 ts Turmeric
Lots of mixed diced vegetables, such as onions, carrots, potatoes, and turnip

Place the poultry, prunes, and turmeric at the bottom of a large (about 4 liter or 4 quart) slow cooker or slow cooker.

Fill the pot to no closer than 3 cm (1 inch) of the top, with the diced vegetables. Then fill with cold water until the vegetables are covered.

Cook on high for 1 1/2 hours. Then cook on low for about 8 hours.

Just before serving, mix in the lemon juice and remove the bones.

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