How to cook with chicken, duck, turkey, shrimp, and more

There’s no need to stop and say, “That’s it.

It’s time to go.”

It’s the perfect time to start cooking, whether you’re cooking a slow cooker, slow cooker slow-cooker, or a full-on crockpot.

You can also go the slow cooker route with a few other ingredients, like vegetables, grains, beans, and fruit.

So, if you’re starting out, this is the place to start.

Here’s how to make a simple, tasty meal from a slow-cooked chicken, turkey or seafood recipe.


Prepare a slow cooker recipe from scratch 1.5 lbs.

chicken, cooked to the tenderness of tenderloaf.

(For a more flavorful meal, add in extra chopped parsley or onion and garlic.)

1.75 lbs.

turkey, cooked as you normally would.

(You can adjust the seasoning for your liking.)

1 lb. duck, diced into small pieces, or diced into chunks.

(If you’re a bit more adventurous, you can add in diced onion, garlic, and bay leaves.)

1 1/2 cups of water (enough to cover the chicken and turkey.

For a slightly less filling meal, substitute 2 cups of chicken broth for the water.)

1/4 cup fresh lemon juice (about 1/3 lemon.)

1 tsp.

kosher salt and freshly ground black pepper (for the salt).

For the sauce, combine all the ingredients and mix well.

Add a little water if the recipe calls for it.

This step is optional.


Season chicken, turkeys, and duck.

(I prefer to season the chicken, but you can use chicken breast or thighs.

If you want to use pork, you’ll want to add a bit of the skin and bones.)

1 teaspoon dried thyme (optional.)

1 garlic clove, minced.

1 tablespoon fresh sage leaves.

1/8 teaspoon kosher salt (for a milder taste).


Heat a large pot over medium-high heat.

Add the chicken pieces and seasonings.

Add enough water to cover.

Bring to a boil.

Reduce heat and simmer, covered, for about 3 hours.

(Optional, but highly recommended) 4.

Drain the duck in a colander.

Discard the bay leaves and herbs.

(Note: You can discard the bay leaf if you don’t like the flavor of the water.

You may also want to discard the dried thymes if you like it sweeter.)


Add all the water back to the pot and simmer for about an hour more.


When the duck is done cooking, remove it from the water and place it in a bowl.

Remove the bay leave, thyme, and garlic.


Add it to a medium saucepan with the rest of the ingredients.

Heat over medium heat until the chicken is cooked through and the sauce has thickened.

Serve with chopped parsleys and chopped onion.

(Tip: If you’re using a slow cooking crock pot, add a little more water, as the sauce will be thicker.

If the sauce is too thick, you may want to stir in a bit.

If it’s too thin, the sauce may be too salty.)

Recipe Notes *If you’d like to skip the bay leaving, you could also add a touch of vinegar to the sauce and a splash of sugar to the lemon juice.

*I prefer the flavor from the dried herbs in this recipe, but they’re also really easy to replace with any other herbs.

*For a lighter version of this dish, substitute chicken broth.

You could also skip the parsley and herbs and use chicken breasts or thighs, and omit the onion and herbs for a mild, less salty version.

*The chicken used in this dish has been lightly seasoned with dried thymings and kosher salt.

This is a great, easy way to use up a lot of the leftover chicken stock.

**This recipe is also vegan.