Easy Crockpot BBQ Pulled Turkey Sliders Step-by-step instructions

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.

Instructions

Preparation and assembly

1. 1Assemble 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.
   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.

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.

Slow cooking process

2. 2Slow 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).
   Look for The turkey is ready when it pulls apart easily with a fork and reaches the target temperature.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Cooking on low heat generally results in more tender, moist meat compared to high heat.

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.

Shredding and final assembly

3. 3Shred 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.
   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.

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.

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.

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.

• Poultry: 165°F (74°C) in the thickest part