Easy Crockpot BBQ Pulled Turkey Sliders

These effortless slow-cooked BBQ pulled turkey sliders are perfect for feeding a crowd. Just set the slow cooker and enjoy tender, flavor-packed shredded turkey sandwiches.

By EasyCooks Kitchen

Published October 12, 20267 min read

Total time: 4 hrs 10 mins

Prep: 5 mins
Cook: 4 hrs
Rest: 5 mins

Serves: 8; Makes 8-10 sliders
Cuisine: American
Calories: 280; per serving, estimated

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A close-up of tender, shredded BBQ turkey piled high on a wooden board, ready for sliders.

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Transform humble turkey breast into a mouthwatering meal with minimal effort using a slow cooker. This recipe relies on the magic of low and slow heat to create perfectly tender, saucy pulled turkey that is ideal for sliders or sandwiches at any time of the week.

Pulled turkey is a fantastic alternative to traditional pulled pork, offering a lighter yet equally satisfying experience. This recipe focuses on simplicity, using just four primary ingredients to build a complex, smoky flavor profile. By utilizing the slow cooker, the meat remains succulent and absorbs the tangy barbecue sauce throughout the cooking process. It is a foolproof method for anyone looking to prepare a crowd-pleasing meal without spending hours standing over a stove. Whether planning a game day feast or a quick weeknight dinner, this pulled turkey is sure to become a staple in the rotation.

The appeal

Why you’ll love it

The slow cooker method provides a gentle, consistent heat that breaks down the proteins in the turkey breast slowly. This process prevents the meat from drying out, which is a common issue when cooking lean poultry at higher temperatures. As the turkey cooks in the barbecue sauce, the moisture is locked in, resulting in a tender texture that shreds with almost no effort.
Using red onion in the slow cooker allows it to caramelize and soften into the sauce as the turkey cooks. The natural sugars in the onion combine with the spices and the barbecue sauce to create a rich, savory gravy that coats every single strand of meat. This layering of ingredients ensures that every bite is packed with consistent flavor from the first to the last.

What you need

Ingredients

4 ingredients

Servings

Makes 8-10 sliders.

2 lbs boneless skinless turkey breast
1 medium red onion, sliced
1 tbsp smoked paprika
1 1/2 cups barbecue sauce

Tools

Equipment

Slow cooker
Wooden board
Two forks for shredding
Chef knife

Swaps

Substitutions

Instead ofRed onion
UseYellow onion or shallots for a milder flavor
Instead ofSmoked paprika
UseChipotle powder for extra heat

Good to know

Notes

Select a high-quality barbecue sauce for this recipe, as it serves as the primary seasoning for the dish. A hickory-smoked or sweet and tangy variety works exceptionally well with the mild flavor of turkey breast. Ensure the turkey breasts are of similar size so they cook uniformly throughout the process, preventing one piece from becoming overdone while the other remains undercooked.

For the best results, use a sturdy wooden board for shredding the turkey. The wood provides a stable surface that allows for easier manipulation of the meat. If you prefer a more intense smoke flavor, consider adding a dash of liquid smoke, although the smoked paprika usually provides enough depth. Always double-check the internal temperature with a digital thermometer to ensure food safety standards are met.

Prep

Before you start

Before starting, ensure the slow cooker ceramic insert is clean and dry. Prepare the red onion by peeling and cutting it into thin, uniform slices to ensure even softening. Have your shredding tools, such as two sturdy forks, ready to go. If you are serving the turkey immediately, prepare your slider buns or preferred sides, such as coleslaw or pickles, so they are ready the moment the meat is shredded.

Step by step

Method

3 steps

Phase 1

Preparation and assembly

Step 1: Assemble the ingredients
Place the boneless skinless turkey breast halves into the ceramic insert of your slow cooker. Evenly scatter the sliced red onion over the turkey. Sprinkle the smoked paprika over the top of the onions and turkey. Finally, pour the barbecue sauce over everything, ensuring the turkey is well coated.
You’ll need: boneless skinless turkey breast · red onion · smoked paprika · barbecue sauce
Look for: The turkey should be evenly distributed in the slow cooker with the sauce poured over the top.
Tip: Do not skip the smoked paprika; it adds a depth of flavor that mimics traditional pit-smoked barbecue.

Checkpoint

At this stage, the turkey should be neatly arranged in the slow cooker with the onions and spices distributed evenly. The barbecue sauce should be poured over the top, creating a base for the cooking process. Ensure the lid is seated properly to trap the moisture and heat, which is essential for the slow-cooking process to function correctly.

Phase 2

Slow cooking process

Step 2: Slow cook the turkey
Cover the slow cooker with its lid. Set the device to cook on low for 4 to 6 hours or on high for 2 to 3 hours, until the turkey is tender and cooks to an internal temperature of 165°F (74°C).
You’ll need: boneless skinless turkey breast
Internal temperature 165°F (74°C)
Look for: The turkey is ready when it pulls apart easily with a fork and reaches the target temperature.
Tip: Cooking on low heat generally results in more tender, moist meat compared to high heat.

Checkpoint

During the cooking phase, the kitchen should begin to smell like savory barbecue. You can check the progress by lifting the lid, but try to limit how often you do this to maintain the internal temperature. The turkey will release some juices, which will mix with the sauce and onions to create a fragrant, bubbling mixture.

Phase 3

Shredding and final assembly

Step 3: Shred and serve
Remove the cooked turkey from the slow cooker and transfer it to a large wooden board. Using two forks, shred the meat into thin, tender strands. Return the shredded turkey to the slow cooker insert and toss it thoroughly with the hot barbecue sauce and softened onions before serving on slider buns.
You’ll need: boneless skinless turkey breast · red onion · barbecue sauce
Look for: The mixture should be thoroughly combined and look glossy and moist.
Tip: Let the shredded turkey sit in the sauce for an extra ten minutes before serving to allow the flavors to penetrate the meat completely.

Checkpoint

Once finished, the turkey will be soft and easily shreddable. When returned to the pot, the shredded meat should absorb the remaining sauce, resulting in a thick, cohesive mixture. The red onions should be tender and translucent, blending seamlessly into the pulled turkey. It is now ready to be piled high onto your choice of slider buns.

Doneness

How to tell it’s done

The turkey is perfectly cooked when it reaches an internal temperature of 165°F (74°C). At this point, the meat should be extremely tender and offer almost no resistance when pulled apart with two forks. If the meat feels tough or rubbery, continue cooking for another 30 minutes. The sauce should be thickened and clinging to the meat, rather than watery, indicating that the flavors have properly married.

Avoid these

Common mistakes

Avoid overcooking the turkey, which can happen even in a slow cooker if left on high for too long. While turkey breast is lean and benefits from slow cooking, it can become dry if cooked beyond the necessary time. Another common mistake is failing to shred the meat while it is still warm; it is much easier to pull apart when the fibers are heated through and the fat has rendered slightly.

Cook safely

Food safety

Safe internal temperatures

Cook to at least these temperatures, measured with an instant-read thermometer in the thickest part.

Minimum safe internal temperatures
Food	Minimum internal temperature
Poultry	165°F (74°C)

Better results

Tips

Tip 1
To add a bit of crunch to your sliders, consider topping them with a quick vinegar-based coleslaw or thinly sliced pickles. The acidity of these toppings cuts through the richness of the barbecue sauce and adds a fresh element to the sandwich. You can also toast the slider buns lightly with a bit of butter before assembling to prevent them from becoming soggy.
Tip 2
If you find the sauce is too thin after shredding the meat, you can remove the lid and switch the slow cooker to the high setting for 15 minutes to reduce the liquid. This will concentrate the flavors and create a thicker, more luxurious coating for the shredded turkey. Keep a close eye on it to ensure the sauce does not burn at the edges of the pot.

Make it yours

Variations

Spicy BBQ Turkey

Incorporate a tablespoon of diced chipotle peppers in adobo sauce or a generous dash of hot sauce into the barbecue sauce before cooking to add a smoky, spicy kick.

Honey Mustard Turkey

Replace the barbecue sauce with a mixture of honey, grainy mustard, and a splash of apple cider vinegar for a sweeter, tangy alternative to traditional BBQ flavors.

On the table

Serving suggestions

Serve these sliders on warm, soft brioche or potato rolls to complement the tender texture of the turkey. A side of sweet potato fries or a crisp green salad makes for a balanced and satisfying meal. If serving a larger group, set up a slider station where guests can build their own sandwiches, offering various toppings like sliced jalapeños or extra barbecue sauce on the side.

Consider the presentation by serving the pulled turkey in a large, heated bowl with tongs, allowing guests to portion out the meat themselves. This keeps the sandwiches from becoming over-filled and messy. Providing a variety of slider bun options, such as whole wheat or seeded rolls, can also accommodate different preferences, ensuring everyone enjoys their meal.

Leftovers

Storage & make-ahead

Fridge: Store in an airtight container for up to 3 days.
Freezer: Freeze in a freezer-safe bag for up to 2 months.
Reheat: Thaw in the fridge, then reheat in a saucepan over medium heat until steaming hot.

Store any leftovers in an airtight container in the refrigerator to maintain freshness. The turkey will keep well for up to three days. When storing, ensure the meat is completely cooled to room temperature, but do not leave it out for more than two hours after cooking to maintain food safety standards.

Make ahead

This dish is perfect for making ahead as the flavors continue to develop while sitting in the refrigerator. You can cook the turkey, shred it, and store it in the sauce. When ready to serve, simply reheat the mixture in a saucepan or the slow cooker until it is heated through, adding a splash of water or extra sauce if needed.

Questions

Frequently asked questions

Can the turkey be cooked on high heat to save time?

Yes, the turkey can be cooked on the high setting for 2 to 3 hours instead of the low setting. However, cooking on low is generally recommended to ensure the meat remains as tender and juicy as possible, as the slower process allows the fibers to relax more effectively.

What is the best way to shred the turkey?

Using two large forks is the most effective method for shredding the turkey. Simply insert the forks into the meat and pull them apart in opposite directions. For larger batches, a stand mixer with a paddle attachment on the lowest speed can also shred the meat in seconds, though forks are perfectly adequate for this size.

Can this recipe be frozen for later?

Yes, this recipe freezes very well. Once the turkey is cooked and shredded, let it cool completely, then place it in a freezer-safe container or bag. It can be stored in the freezer for up to two months. When ready to eat, thaw it in the refrigerator overnight and reheat it thoroughly on the stove.

Everything in one place: the recipe card below gathers the ingredients, steps and estimated nutrition, ready to print.

Recipe card