5 from 2 votes

Slow Cooker Turkey Leg Confit or Carnitas Recipe

It's curious that both white and red wines go so well with this dish. Both a bold California white or equally assertive French Cotes-du-Rhone work equally fine. Both are delicious!
Prep Time5 mins
Cook Time7 hrs
Total Time7 hrs 5 mins
Servings: 2
Calories: 182
Author: Hallie Harron | Simple Nourished Living


  • 2 turkey legs/drumsticks
  • 2 teaspoons Herbs de Provence (if making southwestern style, then use chili powder)
  • 1 teaspoon ground cumin
  • 8 cloves peeled garlic


  • Ideal slow cooker size: 4-Quart.
  • Place all ingredients in a slow cooker along with enough water to partially cover (about 5 to 6 cups depending on the size of your slow cooker). Cover and cook for up to 7 hours on LOW, or until meat literally falls off the bones easily separating the meat from the tendons and cartilage.
  • Shred the meat when cool enough to handle. Save the liquid!
  • When ready to serve, heat 1/2 cup of the leftover liquid in a medium sized saucepan. Add the shredded turkey meat and reheat until the liquid has evaporated and the meat is hot and slightly crisp.

Recipe Notes

Use the whole unskinned turkey legs when making this. If you're concerned about the skin, it will automatically fall of as the bones cook and can be discarded when you shred it.
Serving size: 4 ounces without skin (about 3/4 cup)
Weight Watchers PointsPlus: *5
Weight Watchers Freestyle SmartPoints: *3
Nutrition Facts
Slow Cooker Turkey Leg Confit or Carnitas Recipe
Amount Per Serving (4 ounces)
Calories 182 Calories from Fat 45
% Daily Value*
Fat 5g8%
Carbohydrates 0g0%
Fiber 0g0%
Protein 32g64%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: French
Keyword: turkey leg carnitas, turkey leg confit