Smoky Chipotle Turkey Sliders from the Slow Cooker

This slow cooker turkey slider recipe turns just four ingredients into a deeply savory, smoky filling that's perfect for feeding a crowd. The turkey tenderloins cook low and slow with onion, smoked paprika, and a chipotle-spiked tomato sauce until they're tender enough to shred with two forks.

The result is a rich, slightly spicy, and utterly satisfying sandwich filling that tastes like it simmered all day—because it did. Serve these sliders at your next game day gathering or weeknight dinner, and watch them disappear.

These smoky chipotle turkey sliders are the definition of set-it-and-forget-it cooking. Boneless turkey breast tenderloins go into the slow cooker with just a few pantry staples: onion, smoked paprika, and a tomato sauce kicked up with chopped chipotle peppers.

After several hours on low, the turkey becomes so tender that it shreds effortlessly, soaking up all the smoky, tangy sauce. Pile it onto slider buns and you have a hearty, crowd-pleasing meal that requires minimal hands-on time. The recipe is endlessly adaptable—adjust the heat, swap the protein, or serve it over rice instead of on buns.

Ingredients

Why this recipe works

The slow cooker does all the work here. Low, gentle heat breaks down the turkey tenderloins' proteins, turning them from firm and lean into fork-tender shreds.

Because the meat cooks submerged in the chipotle tomato sauce, it stays moist and absorbs flavor from every side. The onion slices soften into sweet, silky strands that melt into the sauce, adding depth without any extra effort.

Smoked paprika and chipotle peppers are a match made in smoky heaven. The paprika brings a warm, woodsy smokiness, while the chipotle adds a fruity, moderate heat with a hint of earthiness. Together, they transform a simple tomato sauce into a complex, crave-worthy base. The long cooking time also allows the flavors to meld and mellow, so the final dish is balanced rather than fiery.

Notes and substitutions

Choose turkey breast tenderloins rather than whole breasts for even cooking and easy shredding. Tenderloins are uniform in size and stay juicy during the long cook. If you can only find a whole breast, cut it into large chunks so it cooks evenly. The onion should be sliced into half-moons—not too thin, so they hold their shape, but thin enough to soften completely.

Smoked paprika is essential for that deep, smoky flavor; regular paprika won't give the same result. For the sauce, use a good-quality tomato sauce and add chopped chipotle peppers in adobo to taste.

If you prefer a milder heat, start with one pepper and adjust. Store-bought chipotle peppers are widely available, or you can use a prepared chipotle tomato sauce if you find one you like.

• boneless skinless turkey breast tenderloins: boneless skinless chicken breasts or thighs (adjust cooking time for thighs)
• smoked paprika: regular paprika plus a pinch of liquid smoke
• tomato sauce with chopped chipotle peppers: 1 can (15 oz) tomato sauce plus 1 to 2 chipotle peppers in adobo, minced
• yellow onion: white onion or sweet onion

Equipment

• Slow cooker (5 to 6 quart)
• Large spoon
• Cutting board
• Chef's knife
• Measuring spoons
• Liquid measuring cup
• Two forks for shredding