Slow Cooker Barbecue Turkey With Corn Salad Recipes

SLOW-COOKER BARBECUE PULLED TURKEY WITH SLAW

Steps:

• Combine the onion, garlic, barbecue sauce and 1/2 cup water in a 5- to 6-quart slow cooker; stir well. Season the turkey breast generously with salt and pepper. Combine the paprika and garlic powder in a small bowl; rub all over the turkey. Place the turkey on top of the onion mixture in the slow cooker. Cover and cook on low until the turkey is cooked through and tender, 7 to 8 hours.
• In the last 30 minutes of cooking, whisk the mayonnaise, vinegar and sugar in a small bowl. Pour over the coleslaw mix in a large bowl and toss to coat. Season with salt and pepper.
• Remove the lid from the slow cooker and use two forks to pull the turkey into pieces. Increase the slow cooker to high and let sit, uncovered, until the sauce thickens, about 10 minutes. Season with salt and pepper; add vinegar and sugar to taste.
• Divide the turkey and coleslaw among plates. Serve with cornbread and pickles.

SLOW-COOKER BARBECUED TURKEY AND VEGETABLES

Steps:

• In medium bowl, mix barbecue sauce and water. Layer turkey, potatoes and carrots in 4- to 6-quart slow cooker. Pour sauce mixture over top.
• Cover; cook on Low heat setting 8 to 10 hours.
• With slotted spoon, remove turkey and vegetables from slow cooker; place on serving platter. Remove and discard bones; cut turkey into serving pieces. Drizzle cooking juices over turkey and vegetables.