Crockpot Cranberry BBQ Turkey Sliders

There’s something magical about the combination of sweet and savory flavors coming together in one bite. These Crockpot Cranberry BBQ Turkey Sliders deliver exactly that—a perfect harmony of tangy cranberry sauce, smoky BBQ, and tender shredded turkey, all nestled in soft slider rolls with melted cheddar cheese. What makes this recipe truly special is how effortlessly it comes together in your slow cooker, making it ideal for busy weeknights, holiday gatherings, or game day spreads.

The beauty of this dish lies in its versatility. While it shines as a crowd-pleasing party appetizer, it works equally well as a comforting family dinner. The slow cooker does most of the heavy lifting, transforming a simple turkey breast into succulent, pull-apart perfection while you go about your day. The finishing touch—a buttery herb glaze brushed over the tops before baking—creates an irresistible golden crust that takes these sliders from good to absolutely unforgettable.

Why You’ll Love This Recipe

These sliders check all the boxes for a winning recipe. First, they’re incredibly hands-off. After a quick prep session where you combine your sauce ingredients and nestle the turkey into the slow cooker, you’re free to focus on other tasks. The turkey cooks low and slow, absorbing all those wonderful flavors while becoming fork-tender and easy to shred.

The flavor profile is what really sets these apart from standard sliders. The cranberry sauce adds a fruity sweetness that cuts through the richness of the BBQ sauce, while smoked paprika brings depth and a subtle smokiness that makes every bite interesting. The Dijon mustard might seem like a small addition, but it adds a slight tang that brightens the entire sauce and prevents it from becoming too sweet.

The assembly process is straightforward and forgiving, making this recipe accessible even for novice cooks. You’re essentially building one large slider sandwich that gets sliced into individual portions after baking. This method ensures every slider gets an equal amount of that delicious buttery topping and guarantees consistent results. The cheese melts beautifully between the turkey and the bottom bun, creating a gooey layer that holds everything together.

Ingredient Breakdown

The turkey breast serves as your protein foundation. A 2-3 pound boneless turkey breast is the perfect size for a dozen sliders, providing enough meat for generous portions without overwhelming the other components. Turkey breast is lean yet stays moist in the slow cooker thanks to the sauce bath it cooks in.

Your sauce is built on two key components: BBQ sauce and cranberry sauce. The BBQ sauce brings smoky, tangy depth, while the cranberry sauce contributes sweetness and a touch of tartness. Together, they create a complex flavor profile that tastes both familiar and special. The brown sugar enhances the sweetness and helps create a slight caramelization on the turkey as it cooks.

The spice blend—onion powder, garlic salt, smoked paprika, and black pepper—seasons the sauce and infuses the turkey with savory notes. Smoked paprika is particularly important here, as it adds a barbecue-like smokiness without needing an actual grill or smoker. The Dijon mustard acts as an emulsifier and flavor enhancer, tying all the sauce components together.

For the sliders themselves, you’ll need a dozen slider rolls. Hawaiian rolls work beautifully here because of their slight sweetness and soft, pillowy texture, though any slider-sized buns will work. The cheddar cheese adds sharp, creamy richness that melts into the turkey.

The buttery topping transforms these from simple sliders into something bakery-worthy. Melted butter combined with smoked paprika, brown sugar, garlic salt, onion powder, black pepper, and dried parsley creates a savory-sweet glaze that soaks into the tops of the buns while crisping them to golden perfection.

Step-by-Step Instructions

Slow Cooking the Turkey

Begin by placing your turkey breast in the slow cooker. There’s no need to brown it first—the slow cooker will handle everything. In a medium bowl, whisk together your BBQ sauce, cranberry sauce, Dijon mustard, brown sugar, and all the spices. This creates your flavor base. Here’s an important step: set aside half a cup of this sauce mixture before pouring the rest over the turkey. This reserved sauce will be used later when assembling your sliders, ensuring a fresh, vibrant flavor that hasn’t been diluted by turkey juices.

Pour the remaining sauce over the turkey, making sure it’s well-coated. Cover the slow cooker and set it to cook on low for six hours or on high for four hours. The low-and-slow method is preferred if you have the time, as it results in more tender, flavorful turkey. You’ll know it’s done when the turkey shreds easily with a fork.

Once cooked, use two forks to shred the turkey right in the slow cooker, allowing it to soak up all that delicious sauce. The meat should pull apart effortlessly, falling into tender strands.

Assembling the Sliders

Preheat your oven to 350°F while you prepare the sliders. Take your slider rolls and carefully slice them in half horizontally—keeping them connected as one large sheet makes assembly much easier and ensures even baking. Place the bottom half in a baking dish.

Layer your cheddar cheese slices over the bottom buns, creating a cheese blanket that will melt and act as a barrier to prevent soggy buns. Pile the shredded turkey generously on top of the cheese, distributing it evenly across all the rolls. Spoon that reserved sauce over the turkey—this fresh sauce adds a bright pop of flavor and extra moisture.

Place the top half of the rolls back on, completing your giant slider sandwich. Now comes the magic: prepare your butter topping by mixing melted butter with smoked paprika, brown sugar, garlic salt, onion powder, black pepper, and dried parsley. Pour this mixture evenly over the tops of the rolls, using a brush if needed to ensure complete coverage.

Bake for 15-20 minutes, until the cheese has melted completely and the tops are golden brown and slightly crispy. The butter will soak into the tops while also creating a beautiful glaze. Let the sliders rest for a few minutes before slicing into individual portions, then serve warm.

Tips for Success

For the best results, choose a turkey breast that fits comfortably in your slow cooker with room for the sauce. If your turkey is frozen, make sure to thaw it completely before cooking. The cooking times provided work for a 2-3 pound breast; adjust slightly if using a larger piece.

When shredding the turkey, don’t drain the sauce from the slow cooker. Shred the meat right in the liquid so it absorbs maximum flavor. If the sauce seems too thin after cooking, you can remove the lid and let it cook on high for 15-20 minutes to reduce and thicken.

For the sliders, avoid overbaking. You want the tops golden and the cheese melted, but if you bake too long, the bottoms can become overly crispy or dry. Start checking at the 15-minute mark.

Serving and Storage

These sliders are best served fresh from the oven while the cheese is gooey and the tops are still warm. They pair beautifully with coleslaw, potato salad, sweet potato fries, or a simple green salad.

Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat individual sliders in the microwave for 30-45 seconds or warm them in a 300°F oven for about 10 minutes. The shredded turkey mixture alone can be frozen for up to three months and used for quick slider assembly later.

These Crockpot Cranberry BBQ Turkey Sliders prove that impressive food doesn’t have to be complicated. With minimal active cooking time and maximum flavor payoff, they’re destined to become a regular in your recipe rotation.