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Crock-Pot Chile Verde Turkey Legs

Prep Time 50 minutes
Cook Time 4 hours
Total Time 4 hours 50 minutes
Servings 6 turkey legs
Author Stephanie Chavez


  • 3 Anaheim peppers
  • 3 jalapeno peppers
  • 4 large garlic cloves, peeled
  • 20 tomatillos
  • ½ large white onion, peeled
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon table salt
  • ½ teaspoon garlic salt
  • ½ teaspoon ground coriander
  • ½ teaspoon dried thyme
  • ¼ teaspoon ground cumin
  • 6 turkey legs
  • 1 28oz bag red ruby potatoes
  • chopped cilantro for garnish


  1. Wash the peppers and tomatillos, remove the stems, cut the peppers in half lengthwise, remove the membranes with the seeds.
  2. Place them on a rimmed cookie sheet along with the garlic cloves and white onion. Coat them evenly with about 1 tablespoon of extra virgin olive oil. Broil on high for 20 minutes, flip them over and continue to broil them another 20 minutes. Turn off the broiler and let it all cool down in the oven.
  3. Once the peppers and tomatillos are cool enough to handle, pour everything into a blender along with all the juices. Add the salt, garlic salt, coriander, thyme and cumin. Blend everything until it starts to look more like a purée than a salsa (about 30 seconds). If you aren’t serving this to children, feel free to leave it a little bit chunky. Taste test it to see if you’d like to add a little more seasoning.
  4. Pour equal amounts of the sauce over the turkey legs and potatoes if you are using two crock-pots. If you are using one, then use it all up. Cover and cook them on high for 3½ to 4 hours. Turn the legs over after two hours. Garnish with chopped cilantro when serving.

Recipe Notes

Keep in mind not all crock-pots cook the same, therefore the turkey legs might be done in less than four hours. By turning the turkey legs over after two hours, you’ll have a better idea as to how close they are to being done. The meat should fall off the bone easily when pierced with a knife or fork.