Instructions: Place the poultry, prunes, and turmeric at the bottom of a large (about 4 litre or 4 quart) slow cooker or crock pot. 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.

Variations:
Replace the prunes with other dried fruit, such as apricots or raisins. Replace the turmeric with 2 teaspoons of cinnamon.

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