Easy Slow Cooker Teriyaki Turkey Sliders

Introduction & Inspiration

Get ready for a wonderfully easy, incredibly flavorful, and crowd-pleasing recipe: Slow Cooker Teriyaki Turkey Sliders! Imagine exceptionally tender, juicy turkey breast, slow-cooked until it shreds effortlessly, all enveloped in a luscious homemade sauce bursting with sweet brown sugar, savory soy sauce, tangy cider vinegar, and aromatic fresh ginger and garlic. Piled onto soft, buttery, toasted Hawaiian sweet rolls, these mini sandwiches are pure delight!

My inspiration for this recipe comes from wanting to create a super simple yet satisfying meal or party appetizer that delivers big on those beloved sweet and savory teriyaki flavors. The slow cooker does virtually all the work of tenderizing the turkey and melding the sauce, making it a perfect “set it and forget it” option.

These Teriyaki Turkey Sliders are fantastic for game days, casual get-togethers, potlucks, or even an easy weeknight dinner. They are packed with flavor and the sweet Hawaiian rolls are the perfect complement! It is a perfect recipe for an easy, flavorful meal.

Nostalgic Appeal / Comfort Factor

Shredded meat sandwiches, like pulled pork or BBQ chicken, are quintessential American comfort food, often associated with casual, fun gatherings and satisfying meals. Teriyaki, with its distinctively sweet, savory, and umami-rich profile, is a hugely popular flavor that many find incredibly comforting and familiar from favorite Asian-inspired restaurants or homemade stir-fries. Hawaiian sweet rolls add their own layer of soft, sweet, nostalgic comfort.

This recipe beautifully combines these comforting elements. You get the satisfying heartiness of tender shredded turkey, drenched in a familiar yet excitingly homemade teriyaki-style sauce, all served on those irresistibly soft and sweet rolls. It’s a flavor combination that feels both comforting and delightfully satisfying.

It’s a crowd-pleasing dish that’s sure to bring smiles and satisfy cravings for something sweet, savory, and easy to eat. A perfect comfort food slider.

Homemade Focus (Sauce & Slow Cooking)

This recipe is a wonderful example of building incredible flavor from scratch with the incredible ease of a slow cooker. The star homemade component is undoubtedly the teriyaki-style sauce, which you’ll whisk together using pantry staples like brown sugar, soy sauce, and cider vinegar, along with fresh aromatics like minced garlic and fresh gingerroot.

The homemade focus continues with the slow cooking process itself, which transforms the turkey breast into perfectly tender, shreddable meat while allowing it to deeply absorb the flavors of your homemade sauce. The final step of thickening the flavorful cooking juices with a simple cornstarch slurry to create a luscious glaze for the shredded turkey is another key homemade touch.

It’s about using simple, fresh ingredients and the magic of slow cooking to create a truly delicious and satisfying homemade meal component. The homemade sauce is incredible.

Flavor Goal

The primary flavor goal is exceptionally tender, juicy shredded turkey thoroughly coated in a rich, glossy, and well-balanced teriyaki-style sauce that is sweet, savory, and slightly tangy, with distinct notes of ginger and garlic. Served on sweet, buttery Hawaiian rolls, the overall profile should be harmonious.

The turkey breast should be fall-apart tender. The sauce, made from reduced-sodium soy sauce, brown sugar, cider vinegar, fresh ginger, and garlic, should thicken nicely and cling to the shredded turkey, providing a sweet and savory glaze with umami depth. The toasted Hawaiian sweet rolls add a complementary sweetness and soft texture.

The overall experience should be a burst of sweet, savory, garlicky, and gingery teriyaki goodness with incredibly tender turkey in every bite of the soft, sweet roll. A perfect balance between flavour and texture.

Ingredient Insights

• Boneless Skinless Turkey Breast Halves (2 pounds each): The recipe calls for two large (2 lbs each) breast halves, for a total of 4 lbs turkey. This will yield a very generous amount of shredded turkey. Slow cooking helps keep this lean cut moist.
• Sauce Components:
  • Packed Brown Sugar: Provides deep molasses sweetness, a key component of many teriyaki-style sauces.
  • Reduced-Sodium Soy Sauce: Adds essential savory umami flavor and saltiness. Using reduced-sodium allows for better control over the final salt level.
  • Cider Vinegar: Contributes tanginess to balance the sweetness of the brown sugar and soy sauce.
  • Minced Garlic & Minced Fresh Gingerroot: Crucial fresh aromatics that provide pungent, warm, and zesty notes characteristic of teriyaki. Fresh is highly recommended over powdered.
  • Pepper: Simple seasoning. (Salt is not listed for the sauce itself, likely relying on soy sauce, but can be added to turkey initially).
• Cornstarch & Cold Water: Mixed to create a slurry for thickening the cooking liquid into a glossy sauce that coats the shredded turkey.
• Hawaiian Sweet Rolls: Their characteristic sweetness and soft texture make them the perfect vessel for these sliders. 20 rolls are specified.
• Melted Butter: For brushing the cut sides of the rolls before toasting, adding flavor and helping them brown.

Essential Equipment

• 5- or 6-quart Slow Cooker (Crockpot): The main cooking appliance.
• Small Bowl: For mixing the initial sauce ingredients.
• Forks (Two): Essential for easily shredding the tender cooked turkey.
• Another Small Bowl: For whisking the cornstarch slurry.
• Measuring Cup: To measure reserved cooking liquid.
• Saucepan (Implicit, or use Slow Cooker on HIGH): While recipe says “gradually stir into cooking liquid” implying in slow cooker, often this thickening step is done more effectively by transferring liquid to a saucepan. However, it can be done in the slow cooker on HIGH. I’ll follow the recipe’s simpler implication.
• Baking Sheet: For toasting the buttered rolls in the oven.
• Pastry Brush: For applying melted butter to the rolls.
• Measuring Cups & Spoons:
• Knife & Cutting Board: For mincing garlic/ginger.

Ingredients

(Based on 1x column)

Teriyaki Turkey:

• ▢ 2 boneless skinless turkey breast halves (2 pounds each / 4 lbs total)
• ▢ ⅔ cup packed brown sugar
• ▢ ⅔ cup reduced-sodium soy sauce
• ▢ ¼ cup cider vinegar
• ▢ 3 garlic cloves, minced
• ▢ 1 tablespoon minced fresh gingerroot
• ▢ ½ teaspoon pepper
• ▢ (Optional: Salt to taste for turkey initially)

Sauce Thickener:

• ▢ 2 tablespoons cornstarch
• ▢ 2 tablespoons cold water

For Serving:

• ▢ 20 Hawaiian sweet rolls, split
• ▢ 2 tablespoons butter, melted
• ▢ (Optional Garnish: Sliced green onions or sesame seeds)

Step-by-Step Instructions

1. Prepare Sauce and Add Turkey to Slow Cooker:

• Place the boneless skinless turkey breast halves into a 5- or 6-quart slow cooker. (If desired, season lightly with salt first, keeping in mind the soy sauce in the marinade).
• In a small bowl, combine the packed brown sugar, reduced-sodium soy sauce, cider vinegar, minced garlic, minced fresh gingerroot, and ½ teaspoon pepper. Whisk or stir until the brown sugar is mostly dissolved and the ingredients are well combined.
• Pour this prepared sauce mixture evenly over the turkey breasts in the slow cooker. Turn the turkey pieces gently to ensure they are coated.

2. Slow Cook the Turkey:

• Cover the slow cooker securely with its lid.
• Cook on the LOW setting for 5-6 hours, or until the turkey meat is very tender and an instant-read thermometer inserted into the thickest part registers 165°F (74°C).

3. Shred Turkey and Thicken Sauce:

• Once the turkey is fall-apart tender, carefully remove the turkey breasts from the slow cooker and place them on a clean cutting board or large plate. Leave the cooking liquid in the slow cooker.
• In a separate small bowl, whisk together the 2 tablespoons of cornstarch and 2 tablespoons of cold water until completely smooth, with no lumps (this is your slurry).
• Gradually stir this cornstarch slurry into the cooking liquid remaining in the slow cooker.
• When the turkey is cool enough to handle, use two forks to shred the meat.
• Return the shredded turkey meat to the slow cooker with the cooking liquid/slurry mixture.
• Stir everything gently to combine. Cover the slow cooker again and cook on the HIGH setting until the sauce has thickened nicely and coats the shredded turkey, about 30-35 minutes. Stir occasionally.

4. Toast Buns and Assemble Sliders:

• Towards the end of the sauce thickening time, preheat your oven to 325°F (160°C).
• Split the Hawaiian sweet rolls in half horizontally. Brush the cut sides of the rolls lightly with the melted butter.
• Place the buttered roll halves, cut side up, on an ungreased baking sheet.
• Bake for 8-10 minutes, or until the rolls are lightly toasted and golden brown. Watch carefully to prevent burning.
• To assemble the sliders, spoon a generous portion (about ⅓ cup or as desired) of the hot, saucy Teriyaki Turkey mixture onto the bottom half of each toasted Hawaiian sweet roll.
• Replace the top half of the roll.

5. Serve:

• Serve the Mini Teriyaki Turkey Sliders immediately while warm.
• Garnish with optional sliced green onions or sesame seeds, if desired. Enjoy!

Troubleshooting

• Turkey Dry: Unlikely with slow cooking on LOW, especially with thighs (though breasts are used here). Ensure chicken isn’t cooked excessively beyond 165°F if using breasts. Shredding and returning to the thickened sauce helps keep it moist.
• Sauce Too Thin (After Cornstarch): Slurry wasn’t cooked long enough on HIGH to activate thickening, or too much initial cooking liquid remained before adding slurry. Cook on HIGH, stirring, until desired thickness.
• Sauce Too Thick: Too much cornstarch, or cooked too long on HIGH after adding slurry. Whisk in a tiny splash of hot water or chicken broth to reach desired consistency.
• Sauce Too Salty/Sweet: Reduced-sodium soy sauce helps control salt. Taste and adjust brown sugar or vinegar slightly next time if needed.
• Rolls Burnt During Toasting: Oven too hot, or rolls too close to heating element, or baked too long. Watch carefully.

Tips and Variations

• Fresh Ginger & Garlic: Using fresh provides the best, most vibrant flavor for the teriyaki-style sauce.
• Toasting Buns: Don’t skip this! It adds great texture and flavor, and helps prevent the soft rolls from getting soggy too quickly from the saucy turkey.
• Turkey Thighs: Boneless, skinless turkey thighs (or chicken thighs) would also be delicious and stay even more moist. Adjust cooking time slightly if pieces are smaller/larger.
• Pineapple Addition: For a more classic “Hawaiian Teriyaki” vibe, add a can (8-15 oz) of drained crushed pineapple or pineapple tidbits to the slow cooker along with the turkey and sauce ingredients.
• Spice it Up: Add ¼ to ½ teaspoon of red pepper flakes or a dash of sriracha to the sauce mixture for some heat.
• Sesame Oil: A teaspoon of toasted sesame oil added to the sauce at the very end (after thickening) would boost the Asian-inspired flavor.
• Other Rolls: While Hawaiian rolls are perfect for their sweetness, standard slider buns or small dinner rolls also work.
• Make Ahead: The shredded teriyaki turkey filling can be made a day or two ahead and stored refrigerated. Reheat gently on the stovetop or in the slow cooker before assembling with freshly toasted buns.

Serving and Pairing Suggestions

• Serve Warm: These sliders are best enjoyed when the turkey filling is hot and the rolls are freshly toasted.
• Appetizer or Main: Perfect as hearty appetizers for a crowd, or serve 2-3 per person as a light main course.
• Party Favorite: Easy to make a large batch, and the sweet/savory flavor is always a hit.
• Simple Sides: Pair with an Asian-style coleslaw, a simple fruit salad, sweet potato fries, or crispy wonton strips.
• Garnish: Besides optional green onions or sesame seeds, a thin slice of grilled pineapple on each slider would be a nice touch.

Nutritional Information

(Note: Estimated, per slider, assuming 20 sliders made. Highly variable based on roll size, exact amount of turkey per slider, and sauce ingredients.)

• Calories: 180-280+ per slider
• Fat: 5-10g+
• Saturated Fat: 2-4g+
• Cholesterol: 30-50mg+
• Sodium: 400-600mg+ (Soy sauce and brown sugar contribute; rolls also add sodium)
• Total Carbohydrates: 20-30g+ (Mostly from roll, brown sugar)
• Dietary Fiber: <1g
• Sugars: 10-18g+ (from brown sugar, rolls, sauce)
• Protein: 10-15g+

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Recipe Summary and Q&A

Summary: These Slow Cooker Teriyaki Turkey Sliders feature boneless skinless turkey breast halves slow-cooked in a homemade sauce of packed brown sugar, reduced-sodium soy sauce, cider vinegar, minced garlic, minced fresh gingerroot, and pepper. Once tender, the turkey is removed and shredded. The cooking liquid in the slow cooker is then thickened with a cornstarch-water slurry. The shredded turkey is returned to this thickened sauce and heated through. The saucy teriyaki turkey is served on split Hawaiian sweet rolls that have been brushed with melted butter and toasted until golden brown.

Q&A:

• Q: Can I use chicken instead of turkey?
  • A: Yes, absolutely! About 3-4 pounds of boneless, skinless chicken breasts or thighs would work perfectly as a substitute. Cooking time should be similar.
• Q: Why use reduced-sodium soy sauce?
  • A: Soy sauce can be very salty. Using reduced-sodium allows you more control over the final saltiness of the dish, especially since brown sugar is also a key component. You can always add more salt if needed, but it’s hard to take it away.
• Q: My sauce didn’t thicken much with the cornstarch slurry. What can I do?
  • A: Ensure the cooking liquid was simmering or hot when you stirred in the smooth cornstarch slurry. Continue to cook on HIGH, stirring, for a few minutes to allow the cornstarch to fully activate and thicken. If it’s still too thin, you can make a tiny bit more slurry (e.g., 1 tsp cornstarch + 1 tbsp cold water) and whisk it in while the sauce is hot.
• Q: Can I add other vegetables to the slow cooker with the turkey?
  • A: While not traditional for this simple shredded teriyaki, you could add sliced onions or bell peppers. They would become very soft during the long cook time and add their flavor to the sauce.