Slow Cooker Teriyaki Turkey
Shredded turkey coated with sweet teriyaki sauce, great for sandwiches.
- 2 boneless skinless turkey breast halves 2 pounds each
- 2/3 cup packed brown sugar
- 2/3 cup reduced-sodium soy sauce
- 1/4 cup cider vinegar
- 3 garlic cloves minced
- 1 tablespoon minced fresh ginger root
- 1/2 teaspoon pepper
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Place the turkey in a 5-6-qt. slow cooker. In a small bowl, combine the brown sugar, soy sauce, vinegar, garlic, ginger and pepper, then pour that stuff over the turkey in the cooker. Cook on low with the cover on for 5-6 hours or until meat becomes tender.
Take the turkey out of the slow cooker and set aside. In another small bowl, mix the cornstarch with the cold water until smooth, then gradually stir that mix into the cooking liquid. When it's safe to touch, shred the turkey with 2 forks, then place it back in the slow cooker. Cook again on high for 30-35 minutes or until the sauce thickens.