This slow cooker 5-ingredient chicken and turnips is my humble, default supper for the nights when I stare into the fridge and think, “I have no idea what to make.” It’s loosely inspired by Depression-era cooking: simple pantry staples, inexpensive cuts of meat, and root vegetables that stretch a meal without much fuss. You literally toss cubed turnips over raw chicken legs, add three basic ingredients, flip on the slow cooker, and walk away. By dinnertime, the chicken is fall-off-the-bone tender, the turnips are silky and savory, and the whole house smells like you put in way more effort than you actually did.
I usually serve this right out of the slow cooker with whatever carb is easiest: buttered egg noodles, mashed potatoes, or even just thick slices of toast to soak up the juices. A simple green side—like steamed green beans, a quick salad, or frozen peas warmed with a little butter and salt—keeps things balanced. If you have fresh herbs or a squeeze of lemon, add them at the table to brighten everything up. Leftovers reheat well and are great tucked into a bowl with rice or over reheated roasted potatoes for a no-stress lunch the next day.
Slow Cooker 5-Ingredient Chicken and TurnipsServings: 4
Ingredients
2 to 2 1/2 pounds bone-in chicken legs (drumsticks or a mix of legs and thighs)
1 1/2 to 2 pounds turnips, peeled and cut into 1-inch cubes
1 cup low-sodium chicken broth or water
1 teaspoon kosher salt (or to taste)
1/2 teaspoon black pepper
Directions
Place the slow cooker crock on a stable surface, like a brown speckled granite countertop if you have one. Lay the raw chicken legs in a single layer on the bottom of the slow cooker. It’s fine if they overlap a little, but try to keep them mostly in one even layer so they cook evenly.
In a large bowl, toss the peeled, cubed turnips with the salt and black pepper until they’re evenly seasoned. With clean hands, scatter and toss the cubed turnips directly over the raw chicken legs in the slow cooker, letting them fall down into the spaces between the pieces of chicken. You want the chicken mostly on the bottom and the turnips piled on top.
Pour the chicken broth (or water) gently over the turnips and chicken. You’re not trying to fully submerge everything—just add enough liquid to create steam and a simple cooking broth. The turnips will release more liquid as they cook.
Cover the slow cooker with the lid. Cook on LOW for 6 to 7 hours, or on HIGH for about 3 to 4 hours, until the chicken is very tender and the turnips are soft and easily pierced with a fork. The chicken should reach an internal temperature of at least 165°F, though it will usually be closer to fall-off-the-bone by the time the turnips are done.
Once cooked, taste the broth and turnips and add a pinch more salt and pepper if needed. Gently stir just enough to scoop some turnips and broth over the top of the chicken legs, but don’t worry about everything looking perfect—this is a rustic, humble supper.
Serve the chicken legs with plenty of the soft turnips and spoonfuls of the cooking broth over the top. If you like, skim off a bit of the fat from the surface of the broth before serving, but I usually just ladle it as-is for maximum flavor.
Variations & Tips
To keep this true to its Depression-era, five-ingredient spirit, I usually leave it as-is, but there are a few simple tweaks you can make depending on what you have. For extra flavor without adding many ingredients, rub the chicken with a little additional salt and pepper the night before and refrigerate it; this dry brine makes the meat more flavorful. If you have an onion lying around, you can slice it and toss it in with the turnips (this technically adds an ingredient, but it fits the same humble vibe). A small bay leaf or a pinch of dried thyme or rosemary can go in with the broth for a more aromatic version. To stretch the meal, add a couple of peeled, cubed potatoes or carrots with the turnips, keeping the total amount of vegetables about the same so the slow cooker doesn’t get too full. If your family prefers shredded meat, pull the chicken off the bones at the end and stir it back into the turnips and broth for a stew-like dish. For a slightly richer finish, stir in a tablespoon of butter at the very end until melted, or brighten the flavor with a splash of vinegar or a squeeze of lemon just before serving.
