If you’re craving a cozy, crowd-pleasing dish that’s perfect for game day, casual dinners, or even holiday leftovers, you’re going to love this Crockpot Cranberry BBQ Turkey Sliders Recipe. It’s a wonderful twist on traditional turkey dishes, combining tangy cranberry with smoky barbecue for sliders that are juicy, hearty, and full of flavor.
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In the Kitchen
I love how this recipe brings together the sweetness of cranberry and the zest of BBQ sauce, making the turkey exceptionally tender and packed with flavor. It’s a fantastic way to make a simple turkey breast shine without any fuss.
- Juicy and Tender Every Time: Cooking the turkey low and slow in the crockpot ensures it shreds beautifully and soaks up all the tangy sauce flavors.
- Golden, Satisfying Finish: The buttery, spiced topping creates a toasty, slightly caramelized crust that’s hard to resist.
- Simple Ingredients, Big Impact: You only need a handful of pantry staples plus good-quality turkey and slider rolls to craft this delicious meal.
- Weeknight to Weekend Ready: Whether you’re hosting friends or making a quick family dinner, these sliders work perfectly any day of the week.
Ingredients at a Glance
For the best Crockpot Cranberry BBQ Turkey Sliders Recipe, choose fresh, high-quality ingredients that bring out the dish’s balance of sweet and smoky flavors. Let me walk you through my favorites.
- Boneless Turkey Breast: Look for fresh or thawed, skinless to keep shredding easy and the texture tender.
- BBQ Sauce: Pick a medium-sweet, smoky style that complements cranberry's tartness without overpowering.
- Cranberry Sauce: Use your favorite brand or homemade, whole berry adds lovely texture.
- Hawaiian Slider Rolls: Soft, slightly sweet rolls are my go-to for that signature slider feel.
- Cheddar Cheese: Sharp or mild works, but it must melt nicely over the turkey.
Heads-Up: Exact measurements are in the printable recipe card at the bottom.
How to Make Crockpot Cranberry BBQ Turkey Sliders Recipe
Step 1 — Prepare the Turkey and Sauce Blend
Start by placing your boneless turkey breast right in the crockpot. Then, whisk together BBQ sauce, cranberry sauce, Dijon mustard, brown sugar, and spices in a bowl until smooth and glossy. Reserve about half a cup of this sauce mixture for later—it will add extra tang on top of your sliders. Pour the rest over the turkey evenly. You’ll notice this sauce isn’t too thick, which helps the turkey soak up all that flavor during slow cooking.
Step 2 — Slow Cook the Turkey to Shreddable Perfection
Cover your crockpot and cook on low for 6 hours or high for 4 hours. The turkey is done when it’s juicy and shreds effortlessly with two forks. If you peek halfway through, you’ll notice the kitchen fills with a mouthwatering aroma of sweet and smoky goodness. Resist the urge to overcook—it’s key to keep that moist texture.
Step 3 — Assemble the Sliders with Cheese and Sauce
Preheat your oven to 350°F. Slice your Hawaiian rolls horizontally but keep them intact so you can layer the ingredients. On the bottom halves, lay slices of cheddar cheese, then pile on generous amounts of the shredded turkey. Drizzle the reserved sauce over the turkey to keep every bite juicy and flavorful.
Step 4 — Butter Topping and Baking for a Golden Finish
Mix melted butter with smoked paprika, brown sugar, garlic salt, onion powder, black pepper, and dried parsley to make a flavorful glaze. Pour this mixture evenly over the tops of the slider rolls. Bake for about 15 to 20 minutes until the cheese melts and the tops turn golden and just a little crispy around the edges. This buttery crust is what makes these sliders feel extra special.
Things to Remember
From my experience, a few key points help you nail the best Crockpot Cranberry BBQ Turkey Sliders Recipe every time. Take these little tips to heart and it’ll be a win on the first try!
- Doneness Cue: Shreddable turkey with a fork is your absolute goal; dry turkey means it’s cooked too long.
- Temperature Trick: Keep the crockpot cover tightly sealed during cooking to retain moisture and tenderize the meat.
- Make-Ahead Move: Sliders hold up beautifully refrigerated and can also be assembled the night before baking.
- Common Pitfall: Don’t skip reserving some sauce—it's essential for topping and keeping things juicy once baked.
Ways to Serve It
Finishing Touches
The combination of melted cheddar cheese and that luscious cranberry BBQ turkey makes these sliders shine on their own. I usually skip extra toppings, but a few pickle slices or a handful of fresh arugula on the side provide a great contrast if you want to jazz them up. The warm, buttery slider tops are irresistible, so don’t overlook the finishing glaze.
Plays Well With
Crisp coleslaw or a simple cucumber salad bring a fresh crunch, perfectly balancing the rich, saucy sliders. Sweet potato fries or a light green salad with vinaigrette also complement this dish wonderfully, keeping the meal well-rounded and satisfying.
Simple Plating Upgrades
For casual dinners, I stack these sliders on a rustic wooden board with parchment. For entertaining, try serving each slider with a mini skewer or garnish with fresh herbs. Adding a small bowl of extra cranberry BBQ sauce on the side invites guests to dip and savor every bite.
Make-Ahead & Keeping Fresh
Storing Leftovers
Store any leftover sliders in an airtight container in the refrigerator for up to 3 days. The turkey stays wonderfully moist, though the buns might soften slightly—reheating will help restore some texture.
Freezing Tips
These sliders freeze well if you wrap individual sliders tightly in plastic wrap and then foil. Freeze up to 2 months for best flavor. Thaw overnight in the fridge before reheating for juicy, satisfying bites.
Reheating Crockpot Cranberry BBQ Turkey Sliders Recipe Without Drying Out
The oven is my favorite method: cover sliders with foil, heat at 325°F for about 10-15 minutes. For microwave reheating, cover with a damp paper towel to keep moisture in and heat in 30-second bursts. If you have an air fryer, 5 minutes at 350°F crisps the tops nicely without drying out the turkey.
Frequently Asked Questions
Yes! Turkey thighs are a bit fattier and can be even more tender after slow cooking. Just adjust the cooking time slightly as they might cook faster than breast meat.
Be sure to reserve and spoon the sauce over the turkey just before assembling, and then bake the sliders immediately. The butter topping also helps protect the buns during baking.
Absolutely! The BBQ cranberry sauce mix can be made a day ahead and stored in the fridge. This actually lets the flavors meld beautifully, making your sliders taste even better.
Yes, you can adapt this recipe for an Instant Pot by using the pressure cook function for about 30 minutes and then shredding the turkey. Use the sauté mode to thicken the sauce if desired, but keep an eye on liquid levels to avoid burning.
Final Thoughts
This Crockpot Cranberry BBQ Turkey Sliders Recipe has become a staple in my home for how effortlessly it delivers a burst of comforting flavor without complicated steps. The balance between tart cranberry and smoky BBQ, paired with tender turkey and melty cheese, makes these sliders addictive. Whether you’re feeding a crowd or just treating yourself to something special, these sliders are guaranteed to bring smiles and satisfy cravings every time.
PrintFull Printable Recipe
Crockpot Cranberry BBQ Turkey Sliders Recipe
These Crockpot Cranberry BBQ Turkey Sliders combine tender, slow-cooked turkey with a tangy and sweet cranberry BBQ sauce, topped with melted cheddar cheese and a flavorful spiced butter glaze on slider rolls. Perfect for a crowd-pleasing appetizer or a fun main course.
- Total Time: 6 hours 15 minutes
- Yield: 12 sliders
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
- 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 Turkey: Place the turkey breast in your slow cooker, ensuring it sits flat at the bottom.
- Make the Sauce: In a medium bowl, whisk together BBQ sauce, cranberry sauce, Dijon mustard, brown sugar, onion powder, garlic salt, smoked paprika, and black pepper until well combined. Set aside ½ cup of this 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 with a fork.
- Shred the Turkey: Remove the turkey breast from the slow cooker and shred it using two forks. Return the shredded turkey to the slow cooker to soak up any remaining sauce.
- Prepare Sliders for Baking: Preheat your oven to 350°F. Slice the slider rolls in half horizontally. Arrange the cheddar cheese slices evenly over the bottom halves of the rolls, then pile the shredded turkey on top of the cheese. Spoon the reserved sauce evenly over the turkey, then place the top halves of the rolls back on.
- Make the Butter Topping: In a small bowl, combine melted butter, smoked paprika, brown sugar, garlic salt, onion powder, black pepper, and dried parsley. Mix well until fully incorporated.
- Apply Topping and Bake: Pour the butter mixture evenly over the tops of the assembled slider rolls. Place the sliders on a baking sheet and bake for 20 minutes, or until the cheese is melted and the tops are golden brown.
- Serve: Remove from the oven and serve the sliders warm for a delicious, festive meal or appetizer.
Notes
- For juicier turkey, baste with some cooking juices from the slow cooker before shredding.
- If you prefer a spicier kick, add a pinch of cayenne pepper to the sauce mix.
- Hawaiian rolls add a sweet flavor contrast, but any soft slider rolls can be used.
- Prepare the sliders ahead and refrigerate before baking for easy entertaining.
- Leftovers can be stored in an airtight container and reheated in the oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
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