Slow Cooker Italian Turkey Sandwiches

We've had these sandwiches a few times now and they are always a hit! Any recipe from a slow cooker is a friend of mine. Chicken can easily be substituted for turkey.

I'd recommend doubling the amount of meat if you desire left overs or are using large rolls. My rolls are larger than slider rolls but not as large as hamburger buns. With the amounts listed, I get about eight sandwiches.

Slow Cooker Italian Turkey Sandwiches

Serves 4

Ingredients

  • 1.25 - 1.5 lbs (570-630 g) boneless, skinless turkey breasts
  • 1 small onion, chopped
  • 1 small green bell pepper, chopped
  • a couple of pepperoncinis (banana peppers), sliced
  • 1/4 cup (60 mL) chili sauce
  • 3 Tablespoons (45 mL) red wine vinegar (sub white vinegar, if needed)
  • 2 Tablespoons (30 mL) dried Italian seasoning
  • 2 beef bouillon cubes, crumbled
  • salt and pepper, to taste
  • water, as needed
  • kaiser or hard rolls, split

Directions

Grease slow cooker, then add the onions and peppers; place the meat on top. In a small bowl, combine the chili sauce, vinegar, Italian seasoning, bouillon, and salt and pepper to taste (Be mindful of the salt in the bouillon. I usually just add a couple cranks of pepper). Pour the mixture over the meat and vegetables. Cover and cook on low 3-4 hours or until the meat is tender (every slow cooker is different; adjust the time for your slow cooker, as needed). If the meat looks dry during the cooking time, add a bit of water. I usually add about 1/3 cup.

Shred the meat with two forks, then return it to the slow cooker to heat through. Use a slotted spoon to scoop the meat onto a roll.

Adapted from tasteofhome.com

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