Try turkey for your next summer cookout – pulled turkey sliders are a perfect make-ahead slow cooker meal that everyone loves. This recipe was developed in partnership with the National Turkey Federation.
Summer barbecue season is in full swing, and no doubt your grill has seen its fair share of burgers, dogs, and chicken breasts already. If you’re thinking about more of the same for your cookout – hold on there! Let’s talk turkey instead!
Sure, it’s great for sandwiches or Thanksgiving, but turkey’s assorted cuts (think breast, thighs, wings, and even sausages) also work for summer holidays (or week nights) too.
While I do love grilled food during the summer, sometimes it’s just a little more work and worry (does that chicken look pink to you?) for a summer cookout. I’d rather spend time in the pool, or on the patio, or with my guests, instead of at the grill. Can you relate?
If you’re the same way, you’re gonna love this Crockpot Turkey Sliders recipe. The barbecue sauce is my “cheaters” version – my favorite bottled brand doctored up with some chopped onion, fresh, seasonal, sweet peaches and a spoonful of chipotle peppers. Shhh. Don’t tell!
I love doing barbecue in the crockpot because:
1) It’s super easy:
2) you do the work the day before, so come party time, guests can serve themselves, when and how they like, and
3) it’s healthy, homemade and creative food (just try to say that about a burger or hot dog) that everyone will crave!
Skip the burgers. #TryTurkey sliders for your next BBQ. #Healthy, easy & crowd-pleasing @ServeTurkey Click To Tweet
Here’s a summer secret – turkey LOVES barbecue sauce. It literally drinks it in, and the meat becomes so full of flavor – it’s like they were just made for each other!
I really love to serve these sweet and spicy turkey sliders with a cool, crunchy and creamy slaw. I make this one with Greek yogurt instead of mayo.
Because tang. And total taste bud happiness.
- 3 pounds of turkey breast or thighs bone in but skin removed
- 2 cups of bottled barbecue sauce
- 1 medium onion quartered and cut into thin slices
- 3 medium ripe peaches peeled, pitted and diced
- 2 tablespoons minced chipotle chili peppers in adobo sauce
- 1 cup shredded carrots
- 3 cups shredded cabbage green, purple or mixed
- 3 scallions diced
- 1/2 cup plain nonfat Greek yogurt
- 3 tablespoons apple cider vinegar
- 3 tablespoons honey
- 2 teaspoons dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground pepper
Place the skinned turkey parts into a crock pot or slow cooker.
In a large mixing bowl, mix together the barbecue sauce, onions, peaches and chipotle peppers until well combined.
Pour the sauce over the turkey pieces and turn to coat well.
Cook on low for 8 hours, or until meat is very tender and almost falling off the bones.
Remove the turkey from the sauce, and with an immersion blender, blend the sauce until it is fairly smooth.
Let the turkey cool a bit and remove the meat from the bones. Shred the meat with 2 forks, and place it back into the sauce.
Cover the crockpot and let the turkey simmer while you prepare the slaw.
Combine the carrots, cabbage and scallions in a large bowl.
Combine the Greek yogurt, vinegar, honey, mustard, salt and pepper in a measuring cup, and stir well to combine.
Pour the dressing over the vegetables, and toss to combine.
Let the slaw sit in the refrigerator for at least 30 minutes or overnight, for the flavors to combine.
Serve the pulled turkey on slider or full size buns, topped with a scoop of slaw.
Turkey and slaw can both be made a day in advance. Keep refrigerated and reheat when ready to serve.
Have you tried any new turkey recipes lately?