Pulled Turkey Sliders with Peach-Chipotle BBQ Sauce and Sweet-Creamy Slaw

Servings 20 -24 sliders or 10-12 full size sandwiches
Author Craving Something Healthy


  • 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


  1. Place the skinned turkey parts into a crockpot or slow cooker.
  2. In a large mixing bowl, mix together the barbecue sauce, onions, peaches and chipotle peppers until well combined.
  3. Pour the sauce over the turkey pieces and turn to coat well.
  4. Cook on low for 8 hours, or until meat is very tender and almost falling off the bones.
  5. Remove the turkey from the sauce, and with an immersion blender, blend the sauce until it is fairly smooth.
  6. 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.
  7. Cover the crockpot and let the turkey simmer while you prepare the slaw.

For the slaw:

  1. Combine the carrots, cabbage and scallions in a large bowl.
  2. Combine the Greek yogurt, vinegar, honey, mustard, salt and pepper in a measuring cup, and stir well to combine.
  3. Pour the dressing over the vegetables, and toss to combine.
  4. Let the slaw sit in the refrigerator for at least 30 minutes or overnight, for the flavors to combine.
  5. Serve the pulled turkey on slider or full size buns, topped with a scoop of slaw.

Recipe Notes

Turkey and slaw can both be made a day in advance. Keep refrigerated and reheat when ready to serve.