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Slow Cooker Shredded Buffalo Turkey Breast, high protein slow cooker meals
Brittany Stage

Slow Cooker Shredded Buffalo Turkey Breast

A boneless turkey breast slow cooks in a tangy buffalo sauce until it shreds into tender, flavor-packed strands. Pile it onto buns, rice bowls, or lettuce wraps for a high-protein meal the whole family will reach for.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/2 lb boneless skinless turkey breast whole or halved to fit the slow cooker
  • 3/4 cup buffalo hot sauce Frank's RedHot or your preferred brand
  • 3 tbsp unsalted butter cut into pieces
  • 1/2 cup low-sodium chicken broth
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 cup ranch or blue cheese dressing for serving
  • 6 slider buns, lettuce leaves, or cooked rice for serving

Equipment

  • 6-quart slow cooker
  • two forks for shredding

Method
 

  1. Place the turkey breast in the bottom of the slow cooker. It is fine if you need to cut it in half to make it fit flat.
  2. In a small bowl, stir together the buffalo sauce, chicken broth, garlic powder, onion powder, smoked paprika, salt, and black pepper. Pour the mixture over the turkey. Scatter the butter pieces on top.
  3. Put the lid on and cook on LOW for 6 to 7 hours or on HIGH for 3 to 3 1/2 hours. The turkey is ready when it feels very soft when you press it with a spoon and an instant-read thermometer reads 165 degrees F in the thickest part.
  4. Use two forks to shred the turkey directly in the slow cooker. Pull it apart into long, thin strands rather than chunks so the sauce coats every piece.
  5. Stir the shredded turkey into the sauce in the pot. Taste and add an extra splash of buffalo sauce if you want more heat. Put the lid back on and let it rest on the WARM setting for 15 minutes so the meat soaks up the sauce.
  6. Serve piled onto slider buns, spooned over rice, or wrapped in lettuce leaves. Drizzle each portion with ranch or blue cheese dressing before serving.

Notes

Leftovers keep well for up to 4 days in the fridge stored with the sauce. Always reheat with a little broth or extra sauce so the turkey stays moist.