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!