Teriyaki Turkey Sliders

Happy 7-11 Day!

Want to know something weird about 7-11? The ones in Oklahoma are not associated with the nationwide (and now worldwide) chain AT ALL. Yep. You read that right. Since the Oklahoma chain only shares a trademark and logo with the nationwide one, we don’t get Slurpees…we get Icy drinks.

They both taste the same, I think. Sweet, sugary syrup glistening over microscopically shaved ice. What could be better on a hot summer day?

To go along with my cherry flavored free Icy drink, I munched down hard on some of these sliders. Another great summer device? The slow-cooker. No need to heat up the entire house with a flaming-hot stove and oven. The slow-cooker does the trick!

I had pulled this recipe out of a box for the past three or four grocery trips I was going to make. I kept putting it away for some reason, though. Not feeling sandwiches. Didn’t want to make a side. Turkey breast was too expensive.

I finally bit the bullet and made it on Sunday. I can honestly say that I now want to kick my past, wishy-washy self. Why had I not made these sooner? They’re mouthwateringly good, and easy to boot.

All you’ve got to do is pop two chicken breast halves in the crock pot, then pour a soy sauce-brown sugar mix over the top. Cook it low and slow for about 5 hours, shred until the turkey is brown strips of delight, and then pile it high on some sweet and toasty Hawaiian rolls.

Teriyaki Turkey Sliders

• Servings: 8-10
• Time: 5 hrs
• Difficulty: Easy
• Print

Sweet and savory pulled teriyaki turkey sliders served on Hawaiian rolls.

Ingredients

• 2 turkey breast halves
• 2/3 cup packed brown sugar
• 2/3 cup soy sauce
• 1/4 cup cider vinegar
• 3 cloves garlic, minced
• 2 tsp. ground ginger
• 2 TBS. cornstarch
• 2 TBS. cold water
• 20 Hawaiian rolls
• 2 TBS. butter, melted
• 1-2 cups broccoli slaw, for topping
• Avocado slices, for topping

Directions

1. Place turkey breast halves in a large slow-cooker. In a small bowl, combine the brown sugar, soy sauce, cider vinegar, garlic and ginger. Pour mixture over turkey.
2. Cook, covered, on low for 5-6 hours or until meat is tender. Remove turkey from slow-cooker and shred with two forks. In another small bowl, whisk together cornstarch and water until smooth. Gradually stir corn-starch mixture into sauce left behind by turkey.
3. Place shredded turkey back into the slow-cooker and cover and cook on high for 30 minutes or until sauce is thickened.
4. Preheat oven to 350 degrees. Spread melted butter over split Hawaiian rolls and toast in oven for 8-10 minutes.
5. Serve shredded turkey on rolls with broccoli slaw and avocado slices.

Step-By-Step Instructions

Place turkey breast halves in a large slow-cooker.

In a small bowl, combine the brown sugar, soy sauce, cider vinegar, garlic and ginger.

Pour mixture over turkey. Cook, covered, on low for 5-6 hours or until meat is tender.

Remove turkey from slow-cooker and shred with two forks. In another small bowl, whisk together cornstarch and water until smooth. Gradually stir corn-starch mixture into sauce left behind by turkey. Place shredded turkey back into the slow-cooker and cover and cook on high for 30 minutes or until sauce is thickened.

Preheat oven to 350 degrees. Spread melted butter over split Hawaiian rolls and toast in oven for 8-10 minutes. Serve shredded turkey on rolls with broccoli slaw and avocado slices.