Slow Cooker Shredded Turkey

Savory Shredded Turkey Recipe is a Delectable Delight

The slow cooker shredded turkey recipe is a savory symphony that begins with a plump, succulent turkey cooked to tender perfection. Seasoned generously with aromatic herbs like thyme, rosemary, and sage, this dish delivers a flavorful punch. Slow-cooked to achieve unparalleled tenderness, the turkey is then delicately shredded, revealing its moist and juicy interior.

The meat’s succulence can be further enhanced by tossing it with a luscious, make-ahead homemade gravy, infused with rich turkey drippings and aromatic spices. This shredded turkey recipe is a comforting delight that has multiple uses such as in soups, wraps and sandwiches, quesadillas, in salads, ravioli or shell stuffing, and my personal favorite- Thanksgiving Flatbread Pizza where a flatbread is layered with Cranberry sauce, shredded turkey, stuffing and then smothered in cheese and gravy for the ultimate Thanksgiving leftovers bite!

Thanksgiving Leftovers Pizza

Flatbread style pizza is layered with tart cranberry sauce, covered in shredded turkey, topped with savory stuffing then smothered with cheddar cheese and finished with gravy!

Crockpot Shredded Turkey

This shredded turkey recipe couldn't be easier and can be served as a main dish, or used as an ingredient to make other dishes. You can scale the recipe up or down as needed, and whereas I use Turkey Breasts in this recipe, you can use any combination of dark or white meat thighs and breasts.

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Prep Time 3

Cook Time 6

Total Time 6 3

Course Main Course

Cuisine American

Ingredients

fresh boneless turkey breast
approx 3 cups chicken stock
1 Onion- quartered
4-5 garlic cloves – peeled and smashed with side of a large knife
salt, pepper

Instructions

Pay dry fresh turkey breast and season with salt & pepper.
Place onion pieces on bottom of slow cooker. Place Turkey into slow cooker. If you have herbs handy, you can also add them in the pot.
Pour enough chicken stock over the turkey to just cover it
Turn crock pot on high for about 4 hours or low for 6-8 hours. Meat should be fork tender.
When done, carefully remove meat to a large bowl. When cool enough to handle, shred adding some broth as you go to prevent drying out.
You can drain the juices from the crockpot through a fine mesh sieve and use it to make a quick gravy if you would like. Or, simply season with salt and pepper to taste and serve the moist delicious, shredded meat as is.