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+ servings
2 hot turkey sandwiches piled on a plate.

Hot Turkey Sandwiches

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
Prep Time 5 minutes
Cook Time 8 hours 15 minutes
Total Time 8 hours 20 minutes
Servings 10 servings
Calories 650kcal



  • 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.



  1. Beer: Any light beer will do. You can also substitute a non-alcoholic beer.
  2. Onion soup mix: Store-bought packets are fine or you can make homemade onion soup mix.
  3. Chicken base: Similar to bullion cubes, chicken base is highly concentrated chicken stock. You can find it in powder or paste forms. I love "Better than Bouillon" brand, a paste which is widely available and tastes delicious. Add more to taste in Step 3, if desired.
  4. Bone-in turkey breast: Look for bone-in, skin-on turkey breast. You may have to ask your butcher at the grocery store. If you can't find it, you can substitute boneless skinless turkey breast.
  5. Cornstarch: An optional thickening agent that turns the buttery turkey juice into more of a gravy. 
  6. Bun size: For family suppers, serve larger, burger-sized buns, but search out smaller rolls for parties with a large buffet spread.
  7. Yield: Plan for 1 pound bone-in turkey breast per person (uncooked weight). So, a 10-pound breast will feed about 10 people. If you are cooking boneless turkey breast, plan on 3/4 pound per person (a 6-pound boneless turkey breast would feed about 8 people).
  8. Storage: Store leftovers covered in the refrigerator for up to 4 days.


Serving: 1cup | Calories: 650kcal | Carbohydrates: 5g | Protein: 90g | Fat: 32g | Saturated Fat: 13g | Cholesterol: 267mg | Sodium: 1148mg | Sugar: 1g | Vitamin A: 284IU | Calcium: 5mg