Crockpot Cranberry BBQ Turkey Sliders

Today I’m sharing the easiest crockpot recipe that’s just SO GOOD for the festive season when you want an easy dinner or you want to impress a hungry crowd… Cranberry BBQ turkey sliders! They’re super straightforward to prep yet have a real wow factor that makes them perfect for parties and festive entertaining.

Tender turkey gets slow-cooked in a cranberry BBQ sauce that’s smoky, sweet, and loaded with festive flavor. Once it’s shredded and saucy, you’ll pile it high onto soft slider buns with melty cheddar. Whether you’re feeding friends and family for game day, hosting Friendsgiving, or just trying to reinvent those Thanksgiving leftovers—you’re going to want these on repeat.

I think you’ll also love my crockpot pot roast sliders, so check them out too! 

Ingredients

Turkey breast: You can use fresh or thawed frozen. Just make sure it’s boneless so it shreds easily after cooking.

BBQ sauce: Go with your favorite brand or homemade—something a little smoky works great here to balance the cranberry.

Cranberry sauce: Use whole berry for texture or jellied if you prefer smooth. 

Dijon mustard: Adds a subtle tang that pulls everything together—don’t skip it.

Brown sugar: Helps balance the savory and tangy with a touch of sweetness.

Onion powder, garlic salt, smoked paprika, black pepper: These give the sauce depth and a smoky, savory backbone. Nothing fancy, just pantry classics doing their job.

Slider rolls: Hawaiian rolls are a favorite for that soft, sweet bite—but any soft dinner roll will work.

Cheddar cheese: Sharp cheddar melts like a dream and pairs perfectly with the smoky-tangy turkey. Feel free to swap with gouda or provolone if that’s what you have.

Topping:

Unsalted butter: This makes the tops golden, flavorful, and just the right amount of indulgent.

Smoked paprika, brown sugar, garlic salt, onion powder, black pepper, dried parsley: This buttery mix gets brushed on top and takes the sliders from good to whoa. That paprika adds a subtle smoky edge you don’t want to miss.

How To Make Crockpot Cranberry BBQ Turkey Sliders

• Add the turkey breast straight into your slow cooker.

• In a bowl, whisk together the BBQ sauce, cranberry sauce, mustard, brown sugar, onion powder, garlic salt, smoked paprika, and black pepper until smooth and combined.

• Scoop out about ½ cup of the sauce and set it aside for later.

• Pour the rest of the sauce over the turkey. Pop the lid on and cook on low for 6 hours or high for 4, until the turkey is fall-apart tender.

• Once it’s cooked, shred the turkey right in the slow cooker or transfer it to a cutting board if that’s easier.

• Preheat your oven to 350°F.

• Slice the Hawaiian rolls in half horizontally and place the bottom halves in a baking dish.

• Lay down your slices of cheese, then pile on that juicy shredded turkey.

• Drizzle the reserved sauce over the top of the meat, then place the top half of the rolls on.

• In a small bowl, stir together the melted butter, smoked paprika, brown sugar, garlic salt, onion powder, black pepper, and parsley.

• Pour that flavorful butter mixture all over the tops of the rolls—get it into all the nooks.

• Bake for 15–20 minutes, until the tops are golden and the cheese is nice and melty.

• Serve warm and watch them disappear.

Recipe Notes

Shred while hot: Don’t wait around—shred the turkey while it’s still warm so it falls apart easily and really soaks up all that sweet, smoky sauce.

Reserve the sauce early: Trust me, set aside that ½ cup of sauce before it goes in the crockpot. It adds the perfect punch of flavor when layering the sliders.

Line your baking dish: That buttery topping can get a little messy (in the best way), so throw down some foil or parchment to make cleanup a breeze.

Make-ahead tip: You can slow cook and shred the turkey the day before—just reheat, assemble, and bake when you’re ready. Great for parties, game day, or even a low-key holiday dinner.

To reheat: Wrap leftovers in foil and pop them in a low oven or air fryer. Keeps everything warm, soft, and cheesy without drying out.

Variations

Add some crunch or heat: Layer in thin slices of red onion or jalapeños under the turkey for a little bite or spice. Totally changes the game.

• Crank up the heat: Go bold with a spicy BBQ sauce or stir some hot sauce into the cranberry mixture for that sweet-and-spicy vibe.

• Holiday remix: Add a layer of leftover stuffing (yes, really) between the turkey and cheese. It’s basically Thanksgiving dinner in slider form.

• Small batch in the air fryer: Just making a couple? Skip the oven—air fry at 350°F for 5–6 minutes until golden and melty.

• Casserole it: No rolls? No problem. Turn it into a cozy bake by layering the shredded turkey, cheese, and sauce over biscuit dough or cornbread batter in a dish and baking until bubbly.

Serving Ideas

These cranberry BBQ turkey sliders are tailor-made for holiday gatherings—think Thanksgiving, Friendsgiving, or even a casual Christmas party.

Serve them up as an appetizer before the big meal, or let them shine on their own as easy party food that guests can grab and devour.

Add a side of pickles or a crisp fall slaw, and you’ve got a crowd-pleaser that’s just as good for a game day spread as it is for your holiday table.

If you try these sliders, let me know your thoughts in the comment section below, and leave a star rating. It always makes my day to hear about what you’ve been cooking up in your own kitchen, and it also helps other readers discover recipes they’ll love. Oh, and remember to tag me in your photos on Instagram @slimmingviolet. Enjoy!