Stew pot is actually closer, Linda. The style we currently call "Dutch oven" is a flat-bottomed kettle with a lid added. And is, of course, with its heavy, heat-holding design, ideal for stewing. Kettles originally were round bottomed (and some had legs), designed primarily to be hung over an open fire; either from a tripod or a crane. They did not have lids. There was a point, measured in gallons, where a kettle became a cauldren, but I misremember it right now. Thirteen comes to mind, but don't take that to the bank. Dutch ovens, of course, had three legs and a deeply recessed lid so you could put coals both under and on top, to provide even, dry heat. They were used on the hearth, not in the firebox. In the first quarter of the 19th century, "portable" cast iron stoves became popular. Initially kettles were still used by removing an eye and setting the pot right in the hole, over the open fire. Eventually they began modifying the pieces, flattening the bottom and adding a domed lid. A chicken fryer has a somewhat different configuration; being relatively wide for it's height (for stability), and with sidewalls that slope more sharply than those of a skillet. Chicken fryers, too, have domed lids; many of which are of the self-basting type. Now, if you really want to know about hearth trivia, ask me nicely and I'll tell you were the term "hob nobbing" comes from.

Not to mention a combination of High and turned to Low - or Low and turned to High towards the end. What are the other ingredients? Is it being stewed in a liquid base or baked with other ingredients like rice, stuffing mix, potatoes or other vegetables? I don't often cook in a slow-cooker, but the one chicken recipe I do use (especially in the summer) is for Baked Chicken and it is a dry cooking method. So as islay_corbel, perfectly put it, "I think it depends". There isn't just one method or temperature better than another, it depends what you want the end result to be, AND to be used for -- shredding, slicing, dicing, soup/stew, casserole, or directly from the slow-cooker to your plate as a single serving of meat. Crock-Pot Baked Chicken Put several wads of foil in the bottom of the Crock-Pot. Place seasoned chicken pieces (I usually use thighs or breasts) on top of the foil. Heat 1 hour on High and 6-8 hours on Low. The chicken will be browned like chicken baked in an oven rather than stewed in liquid. The foil keeps the chicken raised out of the liquid. -Grainlady

Oy vey, braised chicken breast shanks anyone?! A classic example of how my "eye for details" NOT gets me in big trouble. I pulled out of the freezer what I thought was a big ol' hunk of frozen turkey thighs, and put it in a bowl of water to thaw while I made some cookies. Now I see that I have thawed three chicken breasts, which I had bought for a totally different purpose! Now I have to make them for dinner either tonight or tomorrow night, and tomorrow (Thanksgiving) BF and I had planned on dining on roast chicken! So that means I either have to make the turkey tomorrow and BF will have to have a less than favored meal for Thanksgiving, or serve chicken for dinner two nights in a row. LUCKILY, BF is a paragon of patience and tolerance, and a man who, in his own words, "knows what he likes and sticks with it" so I think it may be chicken both days. Just yesterday he told me that he could eat chicken for dinner every night of the week. I don't know if he was being sarcastic or not, be careful what you wish for! M-rivergirl you got that right! I don't know what I would do anymore without BF to help me keep track of my keys, shoes, mail and other necessities of life. On the plus side, I bring excitement into his life! :) And I may not have an eye for details, but I can remember the name of that movie, you know the one, with that actor, you know the one who is on that TV show, you know the one with that blonde actress that he likes . . . C'mon, you must know what I am talking about!! If I ever do manage to make the turkey thighs, I think I will use the Julia Child approved recipe linked below, with maybe some dried mushrooms thrown in that I have in the pantry. Then I can serve it with this apple-mustard braised kale recipe in my "to try" folder. Here is a link that might be useful: Braised lamb shanks

Here's one I made this week... I didn't use the crock pot however since I had leftover roasted chicken which I used. I just mixed all the ingredients listed (except the noodles) and put in the oven for 30 minutes. Wonderful comfort food! I'll be making this again soon! Slow Cooker Chicken Stroganoff Ingredients 4 skinless, boneless chicken breast halves - cubed 1/8 cup margarine 1 (.7 ounce) package dry Italian-style salad dressing mix 1 (8 ounce) package cream cheese 1 (10.75 ounce) can condensed cream of chicken soup Directions Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours. Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm. Pour over cooked egg noodles. Here is a link that might be useful: Here's the recipe at allrecipes