- 2 fully-cooked turkey legs (I usually freeze them whenever I roast a turkey and pull them out a few weeks later when the other leftovers are gone)
- 2 liters turkey or chicken stock
- 1-2 medium onions, peeled and sliced into thin wedges
- 1 large orange bell pepper, seeded and sliced into strips
- 2 cans spicy diced tomatoes (I used some seasoned with chipotle peppers)
- 1 cup frozen corn kernels
- 2 tsp. fajita seasoning
- Salt, to taste
Place the turkey legs in the slow cooker and add enough stock to cover them. Place the lid on the slow cooker and cook on HIGH for 1-2 hours or until the meat is falling off the bones of the legs. Carefully remove the meat from the slow cooker and remove all of the meat from the bones. Discard the bones, skin, etc. Coarsely chop the meat and return it to the slow cooker.
Add the remaining ingredients, cover the slow cooker, and cook on LOW for 3-4 hours or until the vegetables are soft. Serve garnished with baked tortilla strips, if desired.
- Yields: 8-10 servings
- Preparation Time: 20 minutes hands-on time, 4-6 hours cooking time
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