Hot Turkey Sandwiches Recipe

These slow cooker Hot Turkey Sandwiches start with a can of beer and end with a stick of butter. So great for your next party! Or serve the shredded turkey for a fuss-free, delicious holiday meal any time of year.

These Hot Turkey Sandwiches are another classic Minnesota recipe I’m so glad I snagged. Bone-on turkey breast becomes fall-off-the-bone tender with zero effort on your part.

I’ve been known to make this recipe for every occasion from Easter to Graduation parties to even THANKSGIVING! I know! The blasphemy!

These slow cooker Hot Turkey Sandwiches start with a can of beer and end with a stick of butter. So great for your next party! Or serve the shredded turkey for a fuss-free, delicious holiday meal any time of year.

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How do you make Hot Turkey Sandwiches?

Crockpot Hot Turkey Sandwiches are easy, even by crockpot recipe standards.

In the bottom of a slow cooker, combine a can of beer, onion soup mix, white pepper, dried parsley, and chicken base. Add a bone-in, skin-on turkey breast. Cover and cook.

At the end, stir in a stick of butter. Yes, an entire stick. You can also add some cornstarch if you want thicken the sauce.

These slow cooker Hot Turkey Sandwiches start with a can of beer and end with a stick of butter. So great for your next party! Or serve the shredded turkey for a fuss-free, delicious holiday meal any time of year.

How to make Slow Cooker Turkey Breast for Thanksgiving

The shredded turkey breast is delicious on sandwiches, but you could even use this recipe for Thanksgiving (I usually do).  Free up your oven by cooking your turkey in a slow cooker!  It may sound strange, but I guarantee you won’t have any dry meat if you do.

For a crowd, aim for an 8 to 10 pound breast as indicated in the recipe.

However, for a small family, a 2 to 3 pound breast works just fine. You can keep all the sauce ingredients the same.  Personally, I cut the butter in half for a smaller bird, but obviously the resulting sauce is not quite as buttery.

These slow cooker Hot Turkey Sandwiches start with a can of beer and end with a stick of butter. So great for your next party! Or serve the shredded turkey for a fuss-free, delicious holiday meal any time of year.

I also like to use homemade Onion Soup Mix although a store-bought packet works just as well. And!  It’s okay if your beer is flat.  It’s crazy that I know that, but I do.  I tried it.  It’s just as delicious.

Save this Slow Cooker Turkey Breast to your “Slow Cooker” Pinterest board!

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5 from 2 votes

Slow Cooker Turkey Breast Recipe

These slow cooker Hot Turkey Sandwiches start with a can of beer and end with a stick of butter. So great for your next party! Or serve the shredded turkey for a fuss-free, delicious holiday meal any time of year.
Course Main Course
Cuisine American
Keyword turkey
Prep Time 5 minutes
Cook Time 8 hours 15 minutes
Total Time 8 hours 20 minutes
Servings 20 servings
Calories 413kcal
  • 1 (12 ounce) can light beer
  • 1 recipe homemade onion soup mix or 1 packet store-bought
  • 1 teaspoon white pepper
  • 3 teaspoons dried parsley
  • 2 tablespoons chicken base
  • 10 pounds bone-in skin-on turkey breast
  • 1/2 cup 1 stick butter, cubed
  • 2 tablespoons cornstarch optional
  • Rolls split, for serving
  • Pour beer into slow cooker and turn on low heat. Stir in soup mix, pepper, parsley, and soup base.
  • Place turkey breast in slow cooker. Cover and cook on low for 8 hours.
  • Remove turkey breast from slow cooker and take off skin. Separate meat from the bones, discarding bones. Add meat back to the slow cooker.
  • Add butter, cover, and continue to heat until butter is melted, about 5 minutes. Stir to blend butter with the sauce.
  • For a thicker broth, remove ½ cup broth and whisk with cornstarch. Add back to slow cooker and heat until broth is thickened, about 10 minutes. Serve in rolls.

Nutrition

Calories: 413kcal

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  1. Joan L

    Hi Meggan,
    I am using “Better Than Bouillon” chicken base. Your recipe calls for 2 Tablespoons of chicken base. According to the jar it says that only 1 Teaspoon of Better Than Boullion = one cube or one 8 oz can broth.
    Do I use 2 Tablespoons or would I just use like 2 Teaspoons?

    1. meggan

      Hi Joan, I also always use Better than Bouillon chicken base. So I would still use the 2 tablespoons. It’s used here to enhance flavor, not to replace broth in any way. But if you think 2 tablespoons sounds like too much for your taste, you can always use less! Does that make sense? Thanks. -Meggan

  2. Monica

    Hi Meggan,

    Have you ever tried making this sauce with already cooked turkey? I have some leftover turkey in the fridge that I want to make hot sandwiches with – this sauce sounds great. I’m considering trying it with those ingredients on the stove top and adding shredding cooked turkey. Let me know what you think!

    1. meggan

      Hi Monica, I haven’t tried that but I feel like it would be great. The same even, just less work since the turkey is already made! Sounds like the best way to use up leftover turkey that I’ve ever heard. :) Good luck!

  3. Michelle E

    Do you thaw the breast before putting it in the slow cooker? Hoping to make it overnight for a party tomorrow, and I just started thawing.

    1. meggan

      Hi Michelle, I would typically thaw the turkey but you basically just need to cook it until it shreds. So if you’re doing it on high, maybe an extra hour or two at the most. Sorry for not getting back to you sooner! Thanks for your question.

  4. Wendy Bauer

    Do you use the gravy packet that comes with the turkey as well or just discard it?

    1. Wendy Bauer

      I made this for a party and everyone loved it. I am not a fan of turkey sandwiches but it is an easy meal to premake and serve at a party. Even I loved these. Thanks5 stars

    2. meggan

      Hi Wendy, I just discard it. Or sometimes there isn’t one because it’s just turkey breast (not full-on turkey). Depends on the brand. If you need anything else, just let me know! If you get a chance to try the hot turkey sandwiches, I hope you love them. Thanks!

  5. Laura A

    If I make this a week in advance and freeze it, will it dry out when I reheat it? Thank you…it sounds wonderful!

    1. meggan

      Hi Laura, I think you would be fine reheating it because it is in so much liquid. My grandma does this with her turkey every year for Christmas Eve (makes everything a month in advance, in fact, she will ONLY put it on the Christmas Even menu if it CAN be made a month in advance and frozen!) and it’s always so delicious. If you have any other questions please let me know! Thanks.

  6. Juli P

    Made this for a work potluck! It is delicious!
    I was going for something that isn’t loaded with sodium, so made used a trader joes onion dip mix and had a can of Angry Orchard hard cider… the cider flavor is amazing!
    it smells delicious here in the office today! Thanks for sharing.
    Your website is becoming my go to for recipes. Being a Minnesota girl, I appreciate the midwestern-ness to everything.5 stars

    1. meggan

      YES! The cider flavor sounds perfect… thank you for doing my job for me and testing out different ways to make the recipe, Juli! I will have to try that :D I love Minnesota… maybe I will live there someday. A girl can dream. Thank you so much!

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