Pulled Turkey Crockpot Sandwiches
Pulled turkey crockpot style is a lighter take on pulled pork, and it works well with a boneless turkey breast or thighs. The meat shreds easily in a smoky, tangy sauce and piles onto soft buns.
8
servings15
minutes7
hoursTurkey thighs cook in a tangy barbecue sauce until tender, then get shredded and tossed back in the sauce. Serve on buns with slaw.
Ingredients
3 lb boneless skinless turkey thighs
1 medium yellow onion, diced
4 cloves garlic, minced
1 cup barbecue sauce, plus more to serve
1/2 cup low-sodium chicken broth
2 tbsp apple cider vinegar
2 tbsp brown sugar
1 tbsp Worcestershire sauce
1 tbsp smoked paprika
2 tsp chili powder
1 1/2 tsp salt
1/2 tsp black pepper
8 brioche or potato buns
2 cups coleslaw mix, for topping
Directions
- Mix the paprika, chili powder, salt and pepper and rub it over the turkey.
- Scatter the onion and garlic across the bottom of a 6-quart slow cooker.
- Place the turkey on top.
- Whisk the barbecue sauce, broth, vinegar, brown sugar and Worcestershire and pour it over the turkey.
- Cover and cook on LOW for 7 hours or HIGH for 4 hours.
- Check that the turkey is at least 165°F and shreds easily with a fork.
- Move the turkey to a bowl and shred it with two forks, discarding any tough bits.
- Skim fat from the sauce in the pot.
- Return the shredded turkey to the slow cooker and stir it into the sauce. Cook uncovered for 15 minutes on HIGH if the sauce is thin.
- Toast the buns, pile on the turkey and top with slaw.
Notes
- Turkey breast works, but add the sauce later and cook only 3 to 4 hours on HIGH or it dries out. Dark meat gives juicier results. Leftovers keep 4 days and freeze for 3 months. Serve on slider buns for a party or over baked potatoes for dinner.
Why pulled turkey is a good slow cooker job
Pulled turkey is lighter than pulled pork but just as easy. Turkey thighs are dark meat, so they stay juicy during a long cook and shred into soft strands. The sauce is sweet, smoky and tangy, and it soaks into every piece.
A slow cooker also lets you cook for a crowd without any fuss. Load the pot in the morning, shred the meat at dinnertime, and serve it on buns with slaw. It is a good choice for game days and family gatherings. Dark meat is the reason it stays tender. It is an easy way to feed a big group without a lot of attention.
Ingredient notes
Boneless skinless turkey thighs: Dark meat is best. It stays moist and shreds easily. Turkey breast works but dries out more quickly.
Barbecue sauce: Choose a medium-sweet, smoky sauce you like. It is the main flavor, so use one you would eat on its own.
Apple cider vinegar: A couple of spoonfuls cut the sweetness and brighten the sauce.
Brown sugar and Worcestershire: Together they add depth and a little sticky sweetness.
Smoked paprika and chili powder: They give a smoky flavor without a smoker. The rub goes right on the meat.
Brioche buns and coleslaw mix: Soft, sturdy buns hold the juicy meat. Slaw adds crunch and a fresh contrast. Fresh coleslaw mix from a bag saves chopping, and a little mayo and vinegar turn it into a quick slaw.
Tips for juicy pulled turkey
Rub the meat first: A dry rub of paprika, chili powder, salt and pepper seasons the surface and builds flavor that the sauce cannot reach.
Use dark meat: The most common mistake is using turkey breast and cooking it all day. It turns dry and stringy. If you only have breast, cook it 3 to 4 hours on HIGH and add the sauce later.
Skim and stir back: After shredding, skim the fat from the sauce and stir the meat back into it. Letting it soak for 15 minutes makes it taste saucy and moist. Use two forks and pull the meat against the grain so the strands come out long and tender.
Swaps and variations
Swap the barbecue sauce for buffalo sauce for a spicy version, or use a smoky chipotle sauce. Turkey breast works with less cooking time. Pile the meat on baked potatoes or over rice. A splash of liquid smoke adds more smokiness.
Do not use ground turkey in this recipe. It will not shred, and it cooks into dry crumbs in the sauce. A little hot sauce stirred into the pot gives a spicy kick. A spoonful of mustard in the sauce adds a tangy, Carolina-style note.
What to serve with it
Serve on toasted buns with coleslaw on top. Corn on the cob, baked beans and potato salad make it a cookout plate. For a party, use slider buns and set the slow cooker on warm so guests can help themselves. Pickle chips on top of the sandwich add another sharp crunch.
Storing, freezing and reheating
Refrigerate the meat in its sauce for up to 4 days. The sauce keeps the turkey moist, and the flavor improves overnight.
Freeze it in the sauce for up to 3 months. Thaw in the fridge and reheat in a covered pot with a splash of broth. Keep the buns and slaw separate until you serve. Reheat gently, because high heat dries the turkey.
Pulled Turkey Crockpot Sandwiches at a glance
- Prep time: 15 minutes
- Cooking time: 7 hours
- Servings: 8 servings
- Ingredients: 14, led by boneless skinless turkey thighs, yellow onion, garlic, barbecue sauce
Tips for Pulled Turkey Crockpot Sandwiches
Turkey breast works, but add the sauce later and cook only 3 to 4 hours on HIGH or it dries out. Dark meat gives juicier results. Leftovers keep 4 days and freeze for 3 months. Serve on slider buns for a party or over baked potatoes for dinner.
Pulled Turkey Crockpot Sandwiches FAQ
How long does Pulled Turkey Crockpot Sandwiches take?
Pulled Turkey Crockpot Sandwiches takes 7 hours of cooking after 15 minutes of prep.
How many people does Pulled Turkey Crockpot Sandwiches serve?
This recipe makes 8 servings.
What do I need to make Pulled Turkey Crockpot Sandwiches?
14 ingredients, led by boneless skinless turkey thighs, yellow onion, garlic, barbecue sauce. Amounts are in the recipe card above.
