Best 8 Crock Pot Hot Turkey Sandwiches Recipes

SLOW-COOKER PULLED TURKEY SANDWICHES

Steps:

• Spread the onions in the bottom of a 6- to 8-quart slow cooker. Rub the turkey thighs with the chili powder, cumin, 1 teaspoon salt and 1/2 teaspoon pepper and place over the onions. Stir together the ketchup, sugar and mustard and pour over the turkey. Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours. The turkey should be very tender with the meat falling off the bones.
• Uncover and stir. Let cool for 10 minutes. Using two forks, shred the turkey meat, discarding the bones. Stir in the vinegar and season to taste with salt and pepper. Serve on hamburger buns with pickles and/or coleslaw if desired.

SLOW-COOKER OPEN-FACE TURKEY DINNER SANDWICHES

Steps:

• Place turkey in 3- to 4-quart slow cooker. Sprinkle with sage. Top with gravy.
• Cover and cook on low heat setting 8 to 10 hours.
• About 10 minutes before serving, cook mashed potatoes as directed on package for 3 servings.
• Remove turkey from cooker; place on cutting board. Cut turkey into 1/4-inch slices. Stir poultry seasoning and Worcestershire sauce into gravy in cooker.
• Place 2 pieces turkey on each toast slice. Top with 1/4 cup mashed potatoes. Spoon gravy over potatoes. Sprinkle with paprika.

SLOW COOKER SHREDDED TURKEY SANDWICHES

Steps:

• Place turkey in a 5-qt. slow cooker. Combine the beer, butter and soup mix; pour over meat. Cover and cook on low for 7-9 hours or until meat is tender., Shred meat and return to slow cooker; heat through. Serve on rolls.

OPEN-FACED HOT TURKEY SANDWICHES

Steps:

• Remove turkey and butter from the refrigerator an hour or so before cooking, so that they are approaching room temperature when the turkey goes into the oven.
• Heat oven to 400. Rub turkey with butter, using your fingers to slide butter under the skin. Season the turkey with salt, pepper, sage and lemon zest.
• Place turkey thighs, skin-side down, into a cast-iron skillet or medium-size oven-safe gratin pan, and roast in the oven for 30 minutes. Turn turkey thighs over, add the wine to the pan or skillet and continue roasting for another 30 minutes or so, basting occasionally, until the turkey is cooked through, golden and crisp, and an instant-read thermometer inserted in the turkey's thickest part reads in the neighborhood of 165 degrees. Remove turkey thighs from the pan, and allow to rest on a cutting board while you make the gravy.
• Heat the stock in a small pot. Drain off all but four tablespoons of the fat in the pan or gratin dish. Place pan or dish over low heat on the stove, and whisk the flour into it to make a roux. Stir the roux for 3 to 4 minutes, and then slowly start to add the stock to it, whisking as you do, until the mixture is smooth. Cook, continuing to stir, until the gravy has thickened, approximately 8 to 10 minutes. Add the cream, milk or half-and-half, stir and allow the gravy to thicken again, 2 to 3 minutes more. Season to taste with salt and pepper.
• To make the sandwiches, carve meat and skin from the turkey thighs, and assemble two separate piles. Toast the bread, and lay one slice on each plate. Put a pile of the meat on each piece of toast, spreading it across the surface of the bread. Absolutely drench each sandwich with the gravy, and serve alongside buttered peas, mashed potatoes and a dollop of cranberry sauce. For this application, canned cranberry sauce is, by etiquette, required.

CROCK POT HOT TURKEY SANDWICHES

Steps:

• Spray slow cooker with cooking spray. In slow cooker place turkey breasts halves. Sprinkle with salt and pepper.
• Cover; cook on low 7-8 hours.
• Remove turkey from slow cooker; cool slightly. Remove 2/3 c juices from slow cooker; place in 1 qt saucepan. Add soup; mix well. Cook over medium heat about 5 minutes; stirring occasionally, until hot.
• To serve, cut turkey into slice; place on bottom halves of buns. Pour gravy over turkey. Cover with top halves of buns. Serve sanwiches with cranberry sauce.

HOT TURKEY SANDWICHES

Steps:

• In the bottom of a slow cooker, add beer, onion soup mix, chicken base, dried parsley, and 1 teaspoon white pepper. Add turkey breast. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
• Remove turkey breast from slow cooker and transfer to a rimmed baking sheet. Take off skin and separate meat from bones, discarding bones and skin. Shred turkey.
• While the meat is still out of the slow cooker, stir in butter until melted. For a thicker broth, remove 1/2 cup broth and whisk with cornstarch. Add back to slow cooker.
• Add shredded turkey back to slow cooker and heat until broth is thickened, about 10 minutes. Season to taste with salt and white pepper. Serve with rolls.

CHEESY HOT TURKEY SANDWICHES

Steps:

• Mix and heat in slow cooker on high one hour, then on low one hour, stirring often. Serve on buns.

HOT TURKEY SANDWICHES

Steps:

• Spray 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, place turkey breast halves. Sprinkle with salt and pepper.
• Cover; cook on Low heat setting 7 to 8 hours.
• Remove turkey from slow cooker; cool slightly. Remove 2/3 cup juices from slow cooker; place in 1-quart saucepan. Add soup; mix well. Cook over medium heat about 5 minutes, stirring occasionally, until hot.
• To serve, cut turkey into slices; place on bottom halves of buns. Pour gravy over turkey. Cover with top halves of buns. Serve sandwiches with cranberry sauce.