Slow Cooker Barbecue Turkey with Corn Salad
Tender, smoky, and bursting with flavor, this Slow Cooker Barbecue Turkey with Corn Salad is the perfect recipe for a crowd-pleasing meal or weeknight dinner. Juicy turkey breast is slow-cooked to perfection in a rich, tangy barbecue sauce spiced with smoked paprika and garlic, then shredded for a melt-in-your-mouth texture. Paired with a vibrant and refreshing corn salad featuring sweet corn, cherry tomatoes, red onion, and a zesty lime-cilantro dressing, this dish is a delightful balance of hearty and fresh. With minimal prep and hands-off cooking, this recipe is a stress-free way to enjoy tender barbecue-style turkey, whether served on its own, piled on fluffy rolls, or as a taco filling. Perfect for gluten-free and family-friendly dining, this slow cooker recipe is an easy and comforting addition to your dinner rotation!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds boneless skinless turkey breast
- 1.5 cups barbecue sauce
- 0.5 cups chicken broth
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 cups frozen corn kernels
- 1 cup cherry tomatoes, halved
- 0.25 cups red onion, finely diced
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 0.25 teaspoons salt (for corn salad)
- 0.25 teaspoons black pepper (for corn salad)
Instructions
Place the turkey breast in the slow cooker.
In a small bowl, mix barbecue sauce, chicken broth, smoked paprika, garlic powder, salt, and black pepper.
Pour the sauce mixture over the turkey, ensuring it is evenly coated.
Cover and cook on low for 6-8 hours or on high for 4 hours, until the turkey is tender and fully cooked.
Once cooked, remove the turkey from the slow cooker and shred it with two forks. Return the shredded turkey to the slow cooker and mix it with the barbecue sauce to combine.
For the corn salad, add the frozen corn kernels to a medium-sized bowl. If needed, rinse them under warm water to thaw and drain well.
Add halved cherry tomatoes, diced red onion, and chopped cilantro to the corn.
In a separate small bowl, whisk together lime juice, olive oil, salt, and black pepper. Pour this dressing over the corn salad and toss to combine.
Serve the shredded barbecue turkey with a generous side of corn salad. Optionally, you can serve with bread rolls, rice, or as a topping for tacos.
Nutrition Facts
Calories |
2482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 6738 mg | 293% | |
| Total Carbohydrate | 262.2 g | 95% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 167.9 g | ||
| Protein | 292.9 g | 586% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 337 mg | 26% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 5854 mg | 125% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
