Slow-Cooker Turkey Teriyaki Sandwiches

Slow-Cooker Turkey Teriyaki Sandwiches

These delicious Asian-inspired sandwiches are stuffed with tender turkey slow cooked in a savory-sweet teriyaki glaze sauce – a finger licking good dinner.

Prep Time

15

Minutes

Total Time

9:15

Hrs:Mins

Makes

4

servings

2
bone-in turkey thighs (1 1/2 lb), skin removed
1/2
cup teriyaki baste and glaze (from 12-oz bottle)
2
tablespoons orange marmalade
1/2
teaspoon grated gingerroot
1
clove garlic, finely chopped
1
tablespoon water
2
teaspoons cornstarch
4
kaiser rolls, split
  1. Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place turkey in slow cooker. In small bowl, mix teriyaki glaze, marmalade, gingerroot and garlic. Spoon mixture over turkey, turning as necessary to coat.
  2. Cover; cook on Low heat setting 9 to 10 hours.
  3. Remove turkey from slow cooker. Remove and discard bones; shred or cut turkey into pieces. Cover to keep warm.
  4. In 2-cup microwavable measuring cup, mix water and cornstarch until smooth. Pour liquid from slow cooker into cornstarch mixture; mix well. Microwave on High 1 to 2 minutes, stirring once halfway through cooking, until mixture boils and thickens slightly. Divide turkey evenly among roll bottoms; spoon sauce over turkey. Cover with roll tops.
Makes 4 servings (1 sandwich)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Purchasing
Teriyaki baste and glaze is a thick teriyaki sauce formulated to cling to foods. Look for it in the Asian-foods section of the supermarket.
Did You Know?
Marmalade is preserves containing fruit rind, especially citrus rind. Originally prepared from quince, its name comes from the Portuguese word for quince jam.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 370
    • (Calories from Fat 60),
  • Total Fat 6g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 1/2g),
  • Cholesterol 105mg;
  • Sodium 1160mg;
  • Total Carbohydrate 46g
    • (Dietary Fiber 1g,
    • Sugars 14g),
  • Protein 33g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 1 1/2 Other Carbohydrate;
    • 4 Very Lean Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.