Crockpot Cranberry BBQ Turkey Sliders are my go-to when I want something cozy, flavorful, and ridiculously easy. You toss everything in the slow cooker, walk away, and come back to tender turkey that shreds with a fork. The cranberry and BBQ combo hits that sweet-savory-tangy balance without being too heavy. I make these for game day, holiday parties, and busy weeknights when I just need dinner to practically cook itself. If you love fuss-free meals that still feel special, this one’s for you.
Ingredients for Turkey Sliders
Here’s what you’ll need to make a batch that feeds a hungry crowd or gives you excellent leftovers. I keep things simple and flexible, so you can adjust based on what you have.
The Story Behind This Recipe
I’ve spent years testing recipes for Cuts Food, and this Deliciously Easy Crockpot Cranberry BBQ Turkey Sliders is a keeper: big on flavor with no weird tricks. Crockpot Cranberry BBQ Turkey Sliders are my go-to when I want something cozy, flavorful, and ridiculously easy. You toss everything in the slow cooker, walk away,…
- 2 to 2.5 pounds boneless turkey breast or tenderloins
- 1 can whole berry cranberry sauce
- 1 cup BBQ sauce, your favorite brand
- 1 small onion, thinly sliced
- 3 garlic cloves, minced
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon smoked paprika
- Zest of 1 orange, optional but bright and lovely
- Salt and black pepper to taste
- 12 to 16 slider buns or Hawaiian rolls
- 2 tablespoons butter, for toasting buns
- Optional toppings: coleslaw, sliced pickles, cheddar, or crispy onions
If you love slow cooker meals, bookmark my favorite collection of crockpot recipes for more easy dinner inspiration.
Why these ingredients work: the cranberry sauce melts into the BBQ to create a glossy glaze that soaks into the turkey. The onion and garlic add depth, while vinegar and Dijon keep it bright, not cloying. The orange zest is optional, but it makes the sauce smell like a holiday candle in the best way.
How to Make Turkey Sliders
I promise this is as simple as it gets. You measure, dump, and let time do the rest. Here’s my exact method that never fails.
Mix the sauce and layer the pot
Whisk the cranberry sauce, BBQ sauce, vinegar, Dijon, smoked paprika, orange zest, and a pinch of salt and pepper. Lay sliced onions on the bottom of the crock so the turkey rests on a soft bed and doesn’t stick. Nestle the turkey on top and pour the sauce all over. It should look generously coated, like a cozy blanket of shiny red sauce.
Cook low and slow
Cover and cook on low for 4 to 5 hours, or on high for 2.5 to 3. You’re looking for turkey that shreds easily with two forks. Don’t overcook or it can dry out. If you’re at home, give it a gentle stir once or twice to keep the sauce evenly distributed.
Shred and finish
Transfer the turkey to a cutting board and shred with two forks. Return the meat to the crock and stir so every strand gets coated in that cranberry BBQ goodness. Taste and adjust salt or vinegar if needed. I like a little extra vinegar if the BBQ sauce is very sweet.
“I made these for game day and the slow cooker did all the work. People kept asking what was in the sauce because it tasted fancy. Zero leftovers, which is the highest compliment.”
Toast the buns: add a touch of butter to a skillet and toast the cut sides until golden. This step is quick and worth it. Assemble the sliders with turkey and your favorite toppings. I like a little crunchy coleslaw and pickle slices for contrast.
If you enjoy this kind of hands-off comfort dinner, you’ll probably love my creamy, dreamy creamy crockpot angel chicken too.
This is how I make Crockpot Cranberry BBQ Turkey Sliders on busy days: sauce, set, shred, and stack. That’s really it.
Serving Suggestions for Cranberry Turkey Sliders
These sliders are super versatile, which is why I make them for everything from lazy Sundays to casual holiday gatherings. Here’s how to round out the meal without breaking a sweat.
- Top with crisp coleslaw for crunch and creaminess. It balances the sweet-savory sauce.
- Add cheese if you like melty vibes. Sharp cheddar or provolone is great.
- Pickled red onions or sliced pickles add a pop of tang that wakes everything up.
- Serve with potato chips, a simple green salad, or roasted veggies.
- Hosting a crowd? Pour a pitcher of cranberry punch to match the flavor profile. It’s festive and easy.
- For a hearty side, make a batch of grilled potatoes. Crispy edges plus saucy sliders equals perfection.
Set out a platter and let everyone build their own. If you’re doing a holiday leftovers spread, these play nicely with stuffing, roasted Brussels sprouts, and cranberry relish. They’re also fabulous on mini Hawaiian rolls for parties.
When I’m feeding teenagers or friends who like to graze, I keep the crock on warm and replenish buns and toppings as needed. It turns into a little slider bar that runs itself.
Serving note: a toasted bun prevents sogginess and keeps each bite satisfying.
Storage Tips for Turkey Sliders
Leftover Crockpot Cranberry BBQ Turkey Sliders keep really well, which makes them perfect for meal prep. Cool the shredded turkey in the sauce before transferring to airtight containers. Refrigerate for up to 4 days.
To reheat, use the microwave in short bursts with a splash of water or extra BBQ sauce to keep it juicy. On the stovetop, warm gently over low heat. If the sauce thickens too much, a tablespoon of water or apple cider vinegar brings it back.
Freezing works too. Pack the saucy turkey in freezer-safe bags, press out the air, and freeze flat for up to 2 months. Thaw overnight in the fridge and reheat gently. Always re-toast the buns for the best texture.
For make-ahead hosting, shred the turkey and refrigerate in the sauce. Reheat in the crock on warm for 45 to 60 minutes and toast buns right before serving. Easy and stress-free.
Top Tips for Perfect Sliders
Balance the sauce: if your BBQ is very sweet, add extra apple cider vinegar. If it’s very tangy, a teaspoon of brown sugar can help. Taste before cooking so you start in the right zone.
Toast the buns: even 60 seconds in a buttered skillet makes a huge difference. It adds flavor and keeps the bread from getting soggy.
Watch doneness: turkey is lean and cooks faster than you think. Start checking around the 4-hour mark on low. When it shreds easily, you’re done.
Use the onions: they keep the turkey off the bottom of the pot and add sweetness as they soften. Don’t skip them.
Keep warm for serving: after shredding and tossing in the sauce, switch the crock to warm. Stir occasionally so the top doesn’t dry out.
Make it yours: add a pinch of red pepper flakes for heat, swap in a smoky BBQ sauce, or stir in a spoonful of mustard at the end for extra zing.
Common Questions
Can I use chicken instead of turkey?
Yes. Boneless skinless chicken breasts or thighs both work. Thighs are a little juicier and more forgiving.
What if my sauce tastes too sweet?
Stir in 1 to 2 teaspoons of apple cider vinegar or a squeeze of fresh lemon. Salt also helps balance sweetness, so don’t be shy about seasoning.
Can I cook this on high?
You can. Plan on about 2.5 to 3 hours on high. Check for easy shredding to know when it’s ready.
How do I keep buns from getting soggy?
Toast them and assemble right before serving. Or serve the turkey in a warm crock and let guests build their own.
Do I need to sear the turkey first?
Nope. It’s optional. The sauce and slow cooking deliver plenty of flavor without searing.
Ready to Slide Into a New Favorite?
There’s a reason I keep coming back to these Crockpot Cranberry BBQ Turkey Sliders. The flavor is big, the method is easy, and the leftovers keep everyone happy. If you’re craving another cozy slow cooker idea after this one, peek at these Slow Cooker Cranberry BBQ Turkey Sliders for a slightly different spin and more serving ideas. Make a batch, set out the toppings, and watch them disappear. You’ve got this, and dinner’s about to be delicious.
Crockpot Cranberry BBQ Turkey Sliders
Ingredients
Method
- In a bowl, whisk together the cranberry sauce, BBQ sauce, apple cider vinegar, Dijon mustard, smoked paprika, orange zest, and a pinch of salt and pepper.
- Layer the sliced onions on the bottom of the crockpot.
- Nestle the turkey on top and pour the sauce over the turkey, ensuring it is generously coated.
- Cover and cook on low for 4 to 5 hours, or on high for 2.5 to 3 hours until turkey shreds easily.
- If at home, stir gently once or twice to keep the sauce evenly distributed.
- Transfer the turkey to a cutting board and shred it with forks.
- Return the shredded turkey to the crock and stir to coat in the sauce. Adjust salt or vinegar as needed.
- In a skillet, melt a little butter and toast the cut sides of the buns until golden.
- Assemble the sliders with shredded turkey and your favorite toppings.
Notes
Crockpot Cranberry BBQ Turkey Sliders
Ingredients
Method
- In a bowl, whisk together the cranberry sauce, BBQ sauce, apple cider vinegar, Dijon mustard, smoked paprika, orange zest, and a pinch of salt and pepper.
- Layer the sliced onions on the bottom of the crockpot.
- Nestle the turkey on top and pour the sauce over the turkey, ensuring it is generously coated.
- Cover and cook on low for 4 to 5 hours, or on high for 2.5 to 3 hours until turkey shreds easily.
- If at home, stir gently once or twice to keep the sauce evenly distributed.
- Transfer the turkey to a cutting board and shred it with forks.
- Return the shredded turkey to the crock and stir to coat in the sauce. Adjust salt or vinegar as needed.
- In a skillet, melt a little butter and toast the cut sides of the buns until golden.
- Assemble the sliders with shredded turkey and your favorite toppings.
