Smoky Chipotle Turkey Sliders from the Slow Cooker Step-by-step instructions

Before you start

Before you start, pat the turkey tenderloins dry with paper towels and trim any excess fat. Slice the onion into thin half-moons. Measure the smoked paprika and have the chipotle tomato sauce ready.

No need to brown the turkey first—the slow cooker will develop plenty of flavor. Place the turkey in the slow cooker insert, layer the onion on top, sprinkle with paprika, and pour the sauce over everything. Cover and set the timer.

Instructions

Layer and Cook

1. 1Layer the turkey and aromatics
   Place the turkey tenderloins in the slow cooker insert in a single layer, side by side. Scatter the sliced onion over the top, then sprinkle with the smoked paprika. Pour the chipotle tomato sauce evenly over everything.
   Look for The turkey is mostly covered with sauce and onion.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the tenderloins are very thick, tuck them snugly so they cook evenly.
2. 2Cover and cook on low
   Cover the slow cooker and cook on low for 5 to 6 hours, or on high for 2 1/2 to 3 hours, until the turkey is fork-tender and reaches 165°F (74°C) in the thickest part.
   Look for The sauce is bubbly and the turkey shreds easily with a fork.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not lift the lid during the first 4 hours on low to keep the heat steady.

At the end of the cooking phase, the slow cooker should be fragrant with smoked paprika and chipotle. The turkey is fork-tender and the sauce is gently bubbling. The onions have softened and melded into the sauce. The internal temperature of the turkey should read 165°F (74°C).

Shred and Thicken

3. 3Shred the turkey in the sauce
   Using two forks, shred the turkey directly in the slow cooker, turning the pieces in the sauce so every strand is coated. Stir in the softened onions.
   Look for The meat pulls apart into thick, juicy shreds.
   Tip For chunkier shreds, pull gently rather than over-mixing.
4. 4Let the sauce thicken slightly
   If the sauce seems thin, leave the slow cooker on low with the lid off for 10 to 15 minutes, stirring occasionally, until it coats the turkey nicely.
   Look for The sauce clings to the back of a spoon.
   Tip Keep the lid off only as long as needed to avoid drying out the meat.

After shredding, the turkey is in thick, juicy strands coated with a glossy, smoky sauce. The onions are dispersed throughout. The sauce should coat the meat without pooling excessively. If it looks thin, let it reduce slightly with the lid off.

Serve

5. 5Serve on slider buns
   Pile the smoky chipotle turkey onto slider buns and serve warm. Add pickles or coleslaw if desired, though the turkey is delicious on its own.
   Look for The filling is glossy and aromatic.
   Tip Toast the buns lightly for extra texture.

The filling is piled onto slider buns, steaming and aromatic. Each bite delivers tender turkey, sweet onion, and a gentle chipotle kick. The sliders are best served warm, with the sauce soaking into the buns just enough to be juicy but not soggy.

Common mistakes

One common mistake is lifting the lid too often to check on the turkey, which lets heat escape and extends cooking time. Trust the slow cooker and keep the lid on.

Another pitfall is overcooking, which can make the turkey dry even in sauce—check for doneness at the low end of the time range.

Also, be sure to shred the turkey in the sauce so it absorbs maximum flavor; shredding on a cutting board and then adding back can leave the meat less flavorful.

How to tell it’s done

The turkey is done when it reaches an internal temperature of 165°F (74°C) in the thickest part, and when it shreds easily with a fork. The sauce should be thick enough to coat the meat, not watery.

If the sauce is too thin, simmer with the lid off for a few minutes. The onions should be completely soft and translucent. Taste and adjust salt or heat as needed before serving.

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