I'll sometimes add carrots while I'm slow-baking them, so I have an easy no-brainer dinner (with a carton of fresh mashed potatoes from the refrigerated section at the grocery store ~ just reheat those in a casserole dish with lots of extra butter in the microwave).
SMOKED TURKEY LEGS
I buy pre-cooked, smoked turkey at the grocery store. But, they still need to be slow-baked to tenderize the tendons and make them meatier and easy to eat.
Preheat oven to 250. While the oven heats, put the turkey legs into a baking pan or large covered casserole dish (not touching). Pour in about 2-3 cups water per 2 drumsticks (or enough to completely cover the legs ~ the bigger the pan, the more water you'll need). Cover the pan tightly with aluminum foil. or lid (Make sure the foil is tight and there aren’t any leaks or vents to the air).
Stick the pan in the oven and slow-bake for about 2 hours ~ turn the legs over after 2 hours, and then let them slow-bake for ANOTHER 2 hours ~ the longer they slow-bake, the more tender they'll be. (If you want, you can throw in a few peeled carrots too, so you have a vegetable with dinner.) The legs will now be fall-off-the-bone tender and the tendons inside should have dissolved.
OPTIONAL: I’ll usually put in a sprig of fresh rosemary (since I have 2 giant bushes) or crumbled sage too.
You can now serve the turkey legs as-is, or pull off the meat to use in soups, stews or pot pies
NOTE: I've never tried this in my crockpot, but they should be just fine in there. Cook on low for about 5-6 hours (longer is even better). You'll probably need more water to cover them in the crockpot.
BONUS! You now have some fresh turkey stock to refrigerate and use in recipes **