Crockpot Cranberry BBQ Turkey Sliders Recipe
These Crockpot Cranberry BBQ Turkey Sliders are a perfect blend of tangy cranberry sauce and smoky BBQ flavors, slow-cooked to tender perfection. Shredded turkey breast is piled high on soft slider rolls with melted cheddar cheese and a flavorful spiced butter glaze, then baked until golden. A delicious and easy crowd-pleaser ideal for gatherings or game day.
- Prep Time: 15 minutes
- Cook Time: 6 hours (slow cooker on low) or 4 hours (slow cooker on high) plus 20 minutes baking
- Total Time: 6 hours 35 minutes (low) or 4 hours 35 minutes (high) plus 20 minutes baking
- Yield: 12 sliders 1x
- Category: Sandwiches
- Method: Slow Cooking
- Cuisine: American
- Diet: Halal
Ingredients
Scale
Turkey and Sauce
- 2–3 pound boneless turkey breast
- 1 cup BBQ sauce
- 1 cup cranberry sauce
- 1 tablespoon Dijon mustard
- 2 tablespoons brown sugar
- 1 teaspoon onion powder
- 1 teaspoon garlic salt
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
Sliders and Topping
- 12 slider rolls
- 6 slices cheddar cheese
- ½ cup unsalted butter, melted
- 1 teaspoon smoked paprika
- 1 teaspoon packed brown sugar
- ½ teaspoon garlic salt
- ½ teaspoon onion powder
- ¼ teaspoon ground black pepper
- 1 teaspoon dried parsley
Instructions
- Prepare the turkey: Place the boneless turkey breast directly into the slow cooker.
- Make the sauce: In a bowl, whisk together BBQ sauce, cranberry sauce, Dijon mustard, brown sugar, onion powder, garlic salt, smoked paprika, and black pepper until well combined and smooth.
- Reserve some sauce: Scoop out about ½ cup of the sauce and set aside for later use on the sliders.
- Cook the turkey: Pour the remaining sauce over the turkey in the slow cooker. Cover and cook on low for 6 hours or on high for 4 hours until the turkey is tender enough to shred.
- Shred the turkey: Once cooked, shred the turkey directly in the slow cooker or transfer to a cutting board for shredding.
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for toasting the sliders.
- Assemble sliders: Slice the slider rolls horizontally and place the bottom halves in a baking dish. Layer slices of cheddar cheese over the rolls, then pile on the shredded turkey evenly.
- Add reserved sauce: Drizzle the reserved ½ cup of sauce over the shredded turkey to keep sliders moist and flavorful.
- Top the sliders: Place the top halves of the slider rolls on top of the turkey.
- Prepare topping: In a small bowl, mix melted butter with smoked paprika, brown sugar, garlic salt, onion powder, black pepper, and dried parsley until combined.
- Butter the tops: Pour the spiced butter mixture over the tops of the rolls, making sure to cover all exposed areas for maximum flavor and browning.
- Bake sliders: Bake in the preheated oven for 15 to 20 minutes, or until the tops are golden brown and the cheese is melted perfectly.
- Serve and enjoy: Remove from oven and serve warm. These sliders are sure to disappear quickly!
Notes
- Using a slow cooker makes the turkey extra tender and infuses it with rich flavors from the sauce.
- If you prefer, substitute the slider rolls with Hawaiian rolls for a sweeter taste.
- For a spicier kick, add a pinch of cayenne pepper to the sauce or butter topping.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Cheddar cheese can be swapped with pepper jack or smoked gouda for different flavor profiles.
Keywords: Crockpot turkey sliders, cranberry BBQ turkey, slow cooker sliders, Thanksgiving sliders, party sandwiches
