Smoky barbecue-flavored turkey and crunchy coleslaw create hearty sandwiches for a fall party.
Spray inside of 3- to 4-quart slow cooker with no-stick cooking spray.
Place onion in bottom of slow cooker. Season each turkey thigh with 1 teaspoon grill seasoning. Combine barbecue sauce and chili powder in small bowl. Place 2 turkey thighs over onions; spread half of barbecue sauce mixture over thighs. Repeat with remaining turkey thighs and barbecue sauce mixture. Cover; cook on Low heat setting 4-4 1/2 hours or High heat setting 3-3 1/2 hours, or until meat can be shredded.
Remove turkey to work surface. Pull into shreds using 2 forks. Return shredded turkey to slow cooker; stir to coat with sauce. Continue cooking on Low heat setting 30 minutes.
Meanwhile, heat broiler. Combine coleslaw mix and dressing in small bowl. Spread cut-sides of rolls evenly with butter. Place onto large ungreased baking sheet, cut-sides up. Broil 5 to 6 inches from heat 30-45 seconds or until rolls are toasted.
Spoon about 1/3 cup turkey mixture onto bottom half of rolls. Top each with 1 cheese slice and 2 tablespoons coleslaw mixture. Place top half of bun over coleslaw.
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Dietary Fiber: 2g
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3650
© 2013 Land O'Lakes, Inc.
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