Slow-Cooker Barbecue Pulled Turkey with Slaw
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 460
- Total Fat
- 11 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 117 milligrams
- Sodium
- 1491 milligrams
- Carbohydrates
- 39 grams
- Dietary Fiber
- 3 grams
- Protein
- 49 grams
- Sugar
- 29 grams
- Total: 7 hr 30 min
- Active: 20 min
Ingredients
1 onion, sliced
4 cloves garlic, finely chopped
1 cup barbecue sauce
1 1 1/2- to 2-pound skinless, boneless turkey breast
Kosher salt and freshly ground pepper
1 teaspoon paprika
1 teaspoon garlic powder
3 tablespoons mayonnaise
3 tablespoons apple cider vinegar, plus more if needed
1 1/2 teaspoons sugar, plus more if needed
12 ounces shredded coleslaw mix
Cornbread and pickles, for serving
Directions
- Combine the onion, garlic, barbecue sauce and 1/2 cup water in a 5- to 6-quart slow cooker; stir well. Season the turkey breast generously with salt and pepper. Combine the paprika and garlic powder in a small bowl; rub all over the turkey. Place the turkey on top of the onion mixture in the slow cooker. Cover and cook on low until the turkey is cooked through and tender, 7 to 8 hours.
- In the last 30 minutes of cooking, whisk the mayonnaise, vinegar and sugar in a small bowl. Pour over the coleslaw mix in a large bowl and toss to coat. Season with salt and pepper.
- Remove the lid from the slow cooker and use two forks to pull the turkey into pieces. Increase the slow cooker to high and let sit, uncovered, until the sauce thickens, about 10 minutes. Season with salt and pepper; add vinegar and sugar to taste.
- Divide the turkey and coleslaw among plates. Serve with cornbread and pickles.