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Slow Cooker Barbecue Turkey Sandwiches


1 medium (1 cup) onion, chopped

4 (4 to 4 1/2 pounds) turkey thighs, skin removed

4 teaspoons grill seasoning

1 1/2 cups barbecue sauce

1 tablespoon chili powder

18 (3-inch square) ciabatta rolls, split

5 tablespoons Land O Lakes® Butter, softened

2 cups coleslaw mix

3 tablespoons coleslaw dressing

18 (3/4-ounce) slices Land O Lakes® Deli American

How to make

  1. STEP 1

    Spray inside of 3- to 4-quart slow cooker with no-stick cooking spray.

  2. STEP 2

    Place onion in bottom of slow cooker. Season each turkey thigh with 1 teaspoon grill seasoning. Combine barbecue sauce and chili powder in 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 is tender and begins to separate from bone.

  3. STEP 3

    Remove turkey to work surface. Pull into shreds using 2 forks; discard bones. Return shredded turkey to slow cooker; stir to coat with sauce. Continue cooking on Low heat setting 30 minutes.

  4. STEP 4

    Heat broiler.

  5. STEP 5

    Combine coleslaw mix and dressing in 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.

  6. STEP 6

    Spoon about 1/3 cup turkey mixture onto bottom half of rolls. Top each with 1 slice cheese and 2 tablespoons coleslaw mixture. Place top half of bun over coleslaw.

Tip #1

- Look for packages of turkey thighs in the fresh turkey section of the meat department.

Tip #2

- For more intense flavor, use zesty barbecue sauce.

Tip #3

Video by Virtutrix

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