Crock Pot Turkey For Sandwiches Food

SLOW-COOKER PULLED TURKEY SANDWICHES

Steps:

• Spread the onions in the bottom of a 6- to 8-quart slow cooker. Rub the turkey thighs with the chili powder, cumin, 1 teaspoon salt and 1/2 teaspoon pepper and place over the onions. Stir together the ketchup, sugar and mustard and pour over the turkey. Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours. The turkey should be very tender with the meat falling off the bones.
• Uncover and stir. Let cool for 10 minutes. Using two forks, shred the turkey meat, discarding the bones. Stir in the vinegar and season to taste with salt and pepper. Serve on hamburger buns with pickles and/or coleslaw if desired.

SLOW-COOKED TURKEY SANDWICHES

Steps:

• In a 4-qt. slow cooker, combine the first 6 ingredients. Cover and cook on low until vegetables are tender and cheese is melted, 3-4 hours. Stir mixture; spoon 1/2 cup onto each bun.

CROCK POT SHREDDED TURKEY

Steps:

• Pour beer into a large crock pot.
• Add butter and onion soup mix. Stir to incorporate soup mix into the beer.
• Place turkey breast into crock pot.
• Cover and cook on low for 8 hours or overnight.
• After cooked, separate meat from the bone and discard bone. (Do not discard liquid!).
• Using two forks, shred the meat.
• Serve warm on sandwich rolls.

CROCK POT TURKEY FOR SANDWICHES

Steps:

• Mix all the indgredients in a crockpot, cook on low for 3-4 hours.
• Stir occasionally and add liquid (broth or bullion) if needed.
• Serve with buns.

SLOW-COOKER PULLED TURKEY

Steps:

• In a small bowl, mix the salt, garlic powder, smoked paprika and pepper until well combined. Put the onions in the bottom of a 6-quart slow cooker with the garlic cloves.
• Slowly work your fingers under the skin of the turkey breast to separate the skin from the breast, being careful not to tear the skin. Rub the butter under the skin, covering the entire breast as evenly as possible, then rub the outside of the skin with the garlic powder mixture.
• Place the turkey breast on top of the onions and garlic in the slow cooker and set the slow cooker to low. Cook until the meat is falling apart, 6 to 8 hours depending on the size of the breast.
• Remove the turkey and any bones from the slow cooker. Pull the meat off of the bone and place the turkey back into the juices left in the slow cooker. Using 2 forks, shred the meat in the juices and allow to rest for 5 to 10 minutes before serving.

SLOW-COOKER TURKEY AND DRESSING SANDWICHES

Steps:

• Toss all ingredients except buns in 3 1/2- to 4-quart slow cooker.
• Cover and cook on low heat setting 8 to 9 hours.
• To serve, scoop about 1/2 cup turkey mixture into each bun.

ITALIAN TURKEY SANDWICHES

Steps:

• Place turkey breast in a greased 5-qt. slow cooker. Add onion and green pepper. , Combine the chili sauce, vinegar, oregano and bouillon; pour over turkey and vegetables. Cover and cook on low for 5-6 hours or until turkey is tender., Shred turkey with 2 forks and return to the slow cooker; heat through. Spoon 1/2 cup onto each roll. Freeze option: Place cooled meat and its juices in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.

CROCK POT HOT TURKEY SANDWICHES

Steps:

• Spray slow cooker with cooking spray. In slow cooker place turkey breasts halves. Sprinkle with salt and pepper.
• Cover; cook on low 7-8 hours.
• Remove turkey from slow cooker; cool slightly. Remove 2/3 c juices from slow cooker; place in 1 qt saucepan. Add soup; mix well. Cook over medium heat about 5 minutes; stirring occasionally, until hot.
• To serve, cut turkey into slice; place on bottom halves of buns. Pour gravy over turkey. Cover with top halves of buns. Serve sanwiches with cranberry sauce.