Slow Cooker Turkey Legs

I’m not much of a slow cooker user. I know some people love it and I know it’s a useful vessel to cook meals for the family because you can set it and forget it. Somehow, I never have embraced the slow cooker as much as I’d like. Maybe it’s because you usually throw everything into it without browning the meat and it doesn’t have the depth of flavour that like. (I know I could brown the meat first then put it into the slow cooker but using more than one pot to cook a stew dish is just too much hassle.) I have been looking for ways to use my slow cooker lately because I had some delicious slow cooker ribs at a friend’s house and they were delicious!

Now back to my turkey legs. I made turkey legs in the oven before and it was quite a mess. I had to cook them for a long time to get them tender and the kiddies didn’t seem to like them. But cooking turkey legs in the slow cooker is an easy way to get them nice and tender. This recipe is super easy and delicious. My favourite part of cooking the turkey legs in the slow cooker is the juices they produce. If you’re nervous about putting the legs in the cooker without any liquid, pour 1/4 cup of water (but you really don’t have to).

After they’re cooked, don’t be deceived by the beige-looking turkey legs, they are delicious! If you like to brown them a bit in the oven before serving go right ahead. You can also reduce the sauce into a thicker gravy but I like the taste and consistency of the sauce after the legs have been rendering in the slow cooker for six hours. This Memorable Dish gets everyone’s mouth watering. Being Chinese, of course I serve my turkey legs with rice. But you can also break up the meat and mix it up with the sauce as a ragu and serve it over pasta.