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Slow-cooker pulled turkey rolls recipe

Slow-cooker pulled turkey rolls recipe

13 ratings

Spend less time in the kitchen and more time in the sun with these slow-cooker pulled turkey rolls. Serve with a side of coleslaw and a dollop of extra mustard if you're brave. See method

  • Makes 8
  • 15 mins to prepare and 5 hrs 00 mins to cook
  • 389 calories / serving
  • Freezable
  • Healthy


  • 1.25kg turkey thigh joint
  • 2 medium onions, thinly sliced
  • 2 low-salt chicken stock cubes, made up to 900ml
  • 2 tbsp Dijon mustard
  • 1 tbsp English mustard, plus extra to serve (optional)
  • 300ml apple juice
  • 2 tsp paprika
  • 2 tsp ground allspice
  • 2 tsp arbol chilli fakes or crushed chillies
  • 2 tsp cumin seeds
  • 3 star anise
  • 8 wholemeal rolls
  • 300g pack coleslaw
  • 60g bag rocket leaves

Each serving contains

  • Energy

  • Fat

    16g 22%
  • Saturates

    3g 17%
  • Sugars

    8g 8%
  • Salt

    1g 16%

of the reference intake
Carbohydrate 32.6g Protein 27.4g Fibre 5.8g


  1. Put the turkey joint in a 4ltr slow-cooker and add the onions. In a large jug, mix the stock with the mustards, then pour in the apple juice and the spices; mix well. Pour over the thigh joint to cover and gently swirl the meat in the liquid. Cover and cook for 5 hrs on the highest setting.

  2. Once the turkey is cooked through, use a slotted spoon to transfer it to a serving dish, along with the onions and spices. Discard the bone, skin and the star anise, then shred the meat.

  3. Split the rolls and divide the coleslaw between them, then top with the shredded turkey, onions and rocket leaves. Serve with extra mustard, if you like.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Slow-cooker recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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