If you’re looking for a cozy, crowd-pleasing meal, this Crockpot Cranberry BBQ Turkey Sliders Recipe is an absolute winner. Perfect for game day, family dinners, or any day you want something easy yet a bit special, these sliders combine tender shredded turkey with tangy cranberry and smoky BBQ flavors. I love how simple it is to prep—just throw everything in the crockpot, let it work its magic, and finish off with a toasty, buttery slider bun that tastes like comfort on a plate.
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Why You’ll Love This Crockpot Cranberry BBQ Turkey Sliders Recipe
This recipe nails the balance of juicy, tender turkey infused with a tangy and slightly sweet cranberry BBQ sauce that’s anything but ordinary. The slow cooker does all the tough work while you go about your day, and the finishing touches in the oven bring the perfect golden, buttery crunch to the sliders.
- Texture you want: Tender, shreddable turkey soaking in a luscious sauce without getting soggy
- Flavor that pops: The cranberry adds a bright, fruity note that cuts through the smoky BBQ
- Everyday ingredients: You probably have most of these in your fridge or pantry already
- Works for any night: Great for casual weeknights or feeding a hungry crowd with minimal fuss
Ingredient Spotlight
To make this Crockpot Cranberry BBQ Turkey Sliders Recipe come together beautifully, you want to focus on the turkey and the sauce components. Choosing fresh, quality ingredients means your sliders will have depth and warmth that feel homemade rather than hurried. Bonus: these ingredients are flexible if you need to swap some out on the fly.
- Boneless turkey breast: Lean and tender, it shreds easily after slow cooking for the perfect slider filling
- Cranberry sauce: Adds that distinctive tartness and sweetness, balancing the richness of BBQ
- Smoked paprika: Brings a subtle smoky depth that pairs perfectly with both the turkey and the buttery topping
Seasonality & Sourcing
Turkey breast shines especially well in the cooler months when comforting meals are welcomed, but honestly, I make this year-round. For the best flavor and freshness, look for local or organic turkey if you can—it really shows in the meat’s tenderness. Cranberry sauce is most vibrant from late fall to winter, but canned cranberry sauce works wonderfully any time, offering consistent sweetness and bright color. If you want to make it from scratch, fresh cranberries are great in fall markets and grocery stores. Wherever you shop, grabbing slider rolls or Hawaiian buns that are soft yet sturdy will save you from soggy bites. I usually find the best rolls near the bakery section or refrigerated bread aisle.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by placing your turkey breast in the slow cooker. Mix together the BBQ sauce, cranberry sauce, dijon mustard, brown sugar, onion powder, garlic salt, smoked paprika, and black pepper in a separate bowl until it’s smooth and fragrant. Don't forget to scoop out half a cup of this sauce mixture to save for later—that reserved sauce is your secret weapon to keep the sliders juicy and flavorful when assembling. Avoid the mistake of forgetting to stir the sauce thoroughly; you want that brown sugar and spices fully integrated so every bite is consistent.
Step 2 — Cook & Build Flavor
Pour the remaining sauce over the turkey, ensuring it’s well coated. Cover and cook on low for 6 hours for best tenderness, or high for about 4 hours if you’re short on time. You’ll know the turkey is ready when it shreds easily with two forks and the kitchen smells warmly spicy with a hint of fruitiness. If the turkey isn’t quite tender yet, don’t rush it—another half hour can make a big difference. Conversely, if it’s overcooked and looking dry, a splash of extra BBQ sauce or even a bit of chicken broth stirred in will rescue it.
Step 3 — Finish & Rest
Once shredded, it’s tempting to dive right in, but I always let the turkey rest in the sauce for about 10 minutes off the heat. This resting period allows the flavors to marry and the meat to soak up extra moisture. Then, preheat your oven to 350°F and get ready to assemble the sliders. You’ll layer the bottom buns with cheddar cheese, mound on the turkey, and drizzle that reserved sauce on top. The butter topping slathered on the rolls just before baking brings a golden, toasty finish that’s irresistible. Baking for 15–20 minutes melts the cheese perfectly while the rolls get that magical, soft-crisp balance.
Troubleshooting Crockpot Cranberry BBQ Turkey Sliders Recipe
If your sliders feel dry, it usually means the turkey cooked too long or the sauce was too thick. Adding reserved sauce or a splash of broth helps juicy things up. For blandness, double-check your seasoning—sometimes a pinch more garlic salt or brown sugar gives life to the mix. Watch out for soggy buns: make sure to toast the rolls first lightly if your crockpot releases a lot of liquid, or serve the sliders immediately after baking. If the smoked paprika isn’t ringing true, a small sprinkle of smoked salt or a dash of liquid smoke can step in nicely.
Pro Tips
I’ve made this Crockpot Cranberry BBQ Turkey Sliders Recipe more times than I can count, and a few tweaks really elevate it every time. I always recommend low and slow cooking to keep turkey juicy and flavorful. Don’t skip that butter topping—it’s a game changer for golden color and rich taste.
- Heat control: Slow cooking on low locks in moisture and tenderness best
- Timing window: Don’t rush shredding; turkey should pull apart effortlessly
- Make-ahead move: The sliders can be assembled and baked just before serving for ease
- Avoid this pitfall: Don’t over-saturate the buns with sauce or they’ll get soggy fast
Variations & Substitutions
If you want to switch things up, try swapping the turkey for shredded chicken or pork for a different spin on the classic slider. For a lower sugar option, reduce the brown sugar and use a sugar-free BBQ sauce, or swap out cranberry sauce for a spiced apple chutney for unique fall flavors. If you’re vegan or vegetarian, consider a plant-based “pulled” protein and use vegan cheese and butter on the buns to keep it cozy and delicious. Gluten-free rolls also work great here without compromising texture.
Great Debates
There’s always talk about what makes sliders really shine—is it the cheese, the sauce, or the buns? I’m team cheddar here for the melty kick, but mozzarella or pepper jack can bring a different vibe. Butter vs. oil on the tops sparks debate, too. I prefer butter because it browns best and carries the spices beautifully, but light olive oil with herbs is a workable substitute if you prefer less richness. Either way, the key is to get those tops golden and crisp.
Make-Ahead, Storage & Freezing
You can prepare the turkey mixture up to three days ahead and keep it tightly covered in the fridge. When ready, assemble your sliders and bake fresh for the best texture. For freezing, I recommend assembling the sliders without baking, tightly wrapping them in foil or plastic, and freezing up to three months. Thaw overnight in the fridge before baking, which helps keep the buns from becoming mushy. Leftovers stored in airtight containers last about 2–3 days and reheat beautifully in the oven or toaster oven to refresh the crispness.
Yield & Conversions
This recipe makes about 12 sliders, ideal for 4–6 people depending on appetites. To double, simply double all the ingredients and use a larger slow cooker or cook in two batches. Halve it for a smaller gathering—just adjust cook times slightly and keep an eye on doneness. For metric fans, 2-3 pounds of turkey equals roughly 900-1350 grams, and 350°F is about 175°C.
Serving Ideas & Pairings
These sliders really shine with classic, easy sides. Think crispy sweet potato fries, a simple green salad with vinaigrette, or crunchy coleslaw to add bright contrast. A side of pickles or tangy pickled onions brings a lovely bite. If you love dips, a smoky chipotle ranch or creamy blue cheese dressing pairs great for dunking. For drinks, I enjoy a cold cider or light beer to balance the smoky, sweet BBQ notes perfectly.
FAQs
Yes, but make sure it’s fully thawed before slow cooking. Cooking from frozen will increase cook time and may result in uneven cooking.
You can substitute with cranberry jelly or a mixture of fresh cranberries cooked down with some sugar and water until saucy. Alternatively, a fruit chutney or apple butter brings a similarly sweet-tart flavor.
Absolutely! Prepare the turkey and sauce in advance, assemble sliders, then bake just before serving to keep buns fresh and crispy.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or toaster oven for best texture.
Notes, Tools & Special Equipment
A slow cooker with a 5 to 7-quart capacity works perfectly here for even cooking. Having an instant-read thermometer helps ensure turkey reaches safe doneness around 165°F (74°C). A medium bowl for mixing sauces and a small brush or spoon for applying butter topping make prep easier. Hawaiian or slider rolls from the bakery section add authenticity and the right bun texture—frozen rolls tend to be drier, so fresh is best when you can find them.
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Crockpot Cranberry BBQ Turkey Sliders Recipe
These Crockpot Cranberry BBQ Turkey Sliders combine tender, slow-cooked turkey breast with a tangy and sweet cranberry BBQ sauce. Topped with melted cheddar cheese and a flavorful spiced butter glaze, these sliders are perfect for gatherings, game days, or a comforting meal.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 12 sliders
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Ingredients
Main Ingredients
- 2-3 pound boneless turkey breast
- 1 cup BBQ sauce
- 1 cup cranberry sauce
- 1 tablespoon Dijon mustard
- 2 tablespoons brown sugar
- 1 teaspoon onion powder
- 1 teaspoon garlic salt
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- 12 count slider rolls
- 6 slices cheddar cheese
Topping Ingredients
- ½ cup unsalted butter, melted
- 1 teaspoon smoked paprika
- 1 teaspoon packed brown sugar
- ½ teaspoon garlic salt
- ½ teaspoon onion powder
- ¼ teaspoon ground black pepper
- 1 teaspoon dried parsley
Instructions
- Prepare the Slow Cooker: Place the boneless turkey breast in your slow cooker, ensuring it lays flat.
- Mix the Sauce: In a medium bowl, whisk together the BBQ sauce, cranberry sauce, Dijon mustard, 2 tablespoons brown sugar, onion powder, garlic salt, smoked paprika, and black pepper. Set aside ½ cup of this sauce mixture for later use.
- Cook the Turkey: Pour the remaining sauce over the turkey in the slow cooker. Cover and cook on low for 6 hours or on high for 4 hours, until the turkey shreds easily when tested with forks.
- Shred the Turkey: Remove the turkey from the slow cooker and shred it thoroughly using two forks. Return the shredded turkey to the slow cooker with the remaining sauce for flavor retention.
- Preheat Oven and Prepare Rolls: Preheat your oven to 350°F. Slice each slider roll horizontally into halves, keeping the tops and bottoms intact.
- Assemble the Sliders: Arrange the cheddar cheese slices evenly on the bottom halves of the rolls. Layer the shredded turkey evenly over the cheese, then spoon the reserved cranberry BBQ sauce over the turkey. Place the top halves of the rolls back on.
- Prepare and Apply Topping: In a small bowl, combine the melted unsalted butter with smoked paprika, packed brown sugar, garlic salt, onion powder, ground black pepper, and dried parsley. Pour this butter mixture evenly over the tops of the assembled slider buns.
- Bake the Sliders: Place the assembled sliders on a baking sheet and bake in the preheated oven for 20 minutes, until the cheese has melted and the tops of the rolls are golden brown and slightly crispy.
- Serve: Remove from oven and serve the sliders warm, perfect for gatherings or as a delicious hearty snack.
Notes
- For extra heat, add a pinch of cayenne pepper to the sauce mixture.
- Swap cheddar cheese with pepper jack or Swiss for different flavor profiles.
- Use Hawaiian rolls or your preferred slider buns for soft, slightly sweet bread.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
- If you prefer a thicker sauce, reduce it by simmering on the stovetop before adding it to the slow cooker.
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