Slow Cooker BBQ Turkey with Coleslaw
Votes: 1
Time: 7 hours 30 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 460, total fat 11 G., saturated fats 2 G., proteins 49 G., carbohydrates 39 G., fiber 3 G., cholesterol 117 mg, sodium 1491 mg, sugar 29 G.
Calories 460, total fat 11 G., saturated fats 2 G., proteins 49 G., carbohydrates 39 G., fiber 3 G., cholesterol 117 mg, sodium 1491 mg, sugar 29 G.
Place a turkey breast in the slow cooker with some onion, garlic, and barbecue sauce, and forget about it for the day! By evening, you'll have a summer barbecue waiting for you, even if it's winter outside. The meat will be tender and juicy; shred it with two forks right in the sauce and serve with coleslaw and cornbread.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 onion, thinly sliced
- 4 cloves garlic, finely chopped
- 1 tbsp. barbecue sauce
- 1 turkey breast weighing 700-900 g, skinless and boneless
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 3 tablespoons mayonnaise
- 3 tbsp apple cider vinegar + more as needed
- 1.5 tsp sugar + more as needed
- 350 g shredded cabbage salad mix
- Cornbread and pickles, for serving
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Cooking the dish according to the recipe:
- Combine the onion, garlic, barbecue sauce, and 1/2 cup water in a 5- to 6-quart slow cooker; stir thoroughly. Season the turkey breast generously with salt and pepper. Combine the paprika and garlic powder in a small bowl; rub the mixture all over the turkey.
- Place the turkey on top of the onion mixture in the slow cooker. Cover and cook over low heat until the turkey is tender, 7 to 8 hours.
- Thirty minutes before serving, combine the mayonnaise, vinegar, and sugar in a small bowl. Pour the dressing over the coleslaw in a large bowl. Season with salt and pepper to taste.
- Remove the lid from the slow cooker and shred the turkey with two forks. Increase the slow cooker temperature to high and let simmer, uncovered, until the sauce thickens, about 10 minutes. Season with salt, pepper, vinegar, and sugar to taste.
- Divide the turkey and coleslaw among plates. Serve with cornbread and pickles.
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