2teaspoonsHerbs de Provence (if making southwestern style, then use chili powder)
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.
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)3*SmartPoints (Green plan)3*SmartPoints (Blue plan)3*SmartPoints (Purple plan)5*PointsPlus (Old plan)
Slow Cooker Turkey Leg Confit or Carnitas Recipe
Amount Per Serving (4 ounces)
Calories 182Calories from Fat 45
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Keyword: turkey leg carnitas, turkey leg confit
Find this recipe online: https://simple-nourished-living.com/easy-healthy-slow-cooker-turkey-leg-confit-carnitas/