Slow Cooker Barbecue Turkey Sandwiches
Dark meat turkey stays moist, even after long slow-cooking times. Left to cook long enough, it becomes tender enough to use to make “pulled” turkey sandwiches that are especially good if you add coleslaw or shredded lettuce, bacon, and tomato.
Serves: 4Hands-on: 20 minutesTotal: 8 hours 20 minutesDifficulty: Easy
- ½ cup ketchup
- 2 Tbsp. brown sugar
- 1 Tbsp. quick-cooking tapioca
- 1 Tbsp. apple cider vinegar
- 1 tsp. Worcestershire sauce
- 1 tsp. soy or steak sauce
- ¼ tsp. ground cinnamon
- ⅛ tsp. ground cloves
- ¼ tsp. crushed red pepper
- 2 turkey thighs, skin removed
- 4 sandwich buns
- Add the ketchup, brown sugar, tapioca, vinegar, Worcestershire sauce, soy or steak sauce (or both), cinnamon, cloves, and crushed red pepper to the slow cooker; stir to combine.
- Place the turkey thighs in the slow cooker, meaty side down. Cover and cook on low for 8 or more hours or until the turkey is tender and pulls away from the bone.
- Remove the turkey; allow to cool enough to remove the meat from the bones. Skim any fat off of the top of the barbecue sauce in the slow cooker. Stir the turkey into the sauce and continue to cook long enough for it to come back to temperature. Pile turkey on buns and serve.