Slow Cooker Turkey Leg Confit or Carnitas Recipe

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

Cook Time7

Total Time7 5

Course: Main Course

Cuisine: French

Keyword: crock pot turkey leg carnitas, turkey leg carnitas, turkey leg confit

Servings:

Author: Hallie Harron | Simple Nourished Living

Equipment

Ingredients

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

Instructions

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.

Notes

Serving size: 4 ounces without skin (about 3/4 cup)

WW Points: 6

Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)

3 SmartPoints (Green plan)

3 SmartPoints (Blue plan)

3 SmartPoints (Purple plan)

5 PointsPlus (Old plan)

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.

Nutrition