Crockpot Cranberry BBQ Turkey Sliders – Sweet, Savory & Perfect for Parties

I’ve got a thing for recipes that look like you spent all day in the kitchen but actually took minimal effort, and these Crockpot Cranberry Turkey Sliders are exactly that. They’ve got that sweet and tangy cranberry flavor mixed with smoky BBQ sauce, tender shredded turkey, and melty cheddar cheese all tucked inside soft, buttery rolls. Plus, the slow cooker does most of the work, which is my kind of cooking, especially when I’m feeding a crowd or juggling a busy week.

These sliders aren’t just tasty, they’re a total crowd-pleaser. I love making them for holiday get-togethers, game days, or even a cozy family dinner when I want something fun and a little different. The cranberry adds a festive twist, the turkey keeps things hearty, and that buttery, seasoned topping takes them completely over the top. Trust me, people will be coming back for seconds (and thirds).

Another bonus? They’re incredibly easy to prep ahead. You can let the turkey cook in the crockpot while you handle everything else, then assemble and bake the sliders right before serving. That means less time in the kitchen and more time enjoying the party. Or, let’s be honest, more time hovering near the food table grabbing another slider for yourself.

Ingredients

• 2–3 pound boneless turkey breast – The star of the show, slow-cooked until tender and perfect for shredding.
• 1 cup BBQ sauce – Brings that smoky, tangy goodness to balance the sweet cranberry.
• 1 cup cranberry sauce – Adds a festive, fruity twist that pairs beautifully with turkey.
• 1 tablespoon Dijon mustard – Gives just the right amount of zippy, tangy flavor.
• 2 tablespoons brown sugar – Sweetens the mix and makes the sauce extra rich.
• 1 teaspoon onion powder – A little savory depth without chopping onions.
• 1 teaspoon garlic salt – Adds garlicky flavor and the perfect hint of saltiness.
• 1 teaspoon smoked paprika – Gives a warm, smoky kick that ties everything together.
• ½ teaspoon black pepper – Just enough to add a gentle bite.
• 12 count slider rolls – Soft, fluffy, and ready to cradle all that saucy turkey.
• 6 slices cheddar cheese – Melts into gooey perfection over the shredded turkey.

Topping:

• ½ cup unsalted butter, melted – Makes the rolls golden, buttery, and irresistible.
• 1 teaspoon smoked paprika – Adds a smoky note right on top.
• 1 teaspoon packed brown sugar – A touch of sweetness for the buttery topping.
• ½ teaspoon garlic salt – For that savory, garlicky finish.
• ½ teaspoon onion powder – Another layer of flavor to season the tops.
• ¼ teaspoon ground black pepper – Balances the richness with a tiny peppery kick.
• 1 teaspoon dried parsley – A sprinkle of color and herby freshness to finish things off.

Recipe Instructions

You can find a printable recipe card at the bottom of this post.

1. Place the turkey breast in your slow cooker.

2. In a medium bowl, whisk together the BBQ sauce, cranberry sauce, mustard, 2 tablespoons brown sugar, onion powder, garlic salt, smoked paprika, and black pepper.

3. Set aside ½ cup of this sauce mixture for later.

4. Pour the remaining sauce over the turkey in the slow cooker.

5. Cover and cook on low for 6 hours or on high for 4 hours, until the turkey shreds easily.

6. Shred the turkey using two forks.

7. Preheat the oven to 350°F.

8. Slice the Hawaiian rolls in half horizontally.

9. Arrange the cheese slices over the bottom half of the rolls.

10. Pile the shredded turkey on top of the cheese.

11. Spoon the reserved sauce evenly over the turkey.

12. Place the top half of the rolls back on.

13. In a small bowl, combine the melted butter, smoked paprika, brown sugar, garlic salt, onion powder, black pepper, and dried parsley.

14. Pour the butter mixture evenly over the tops of the rolls.

15. Bake for 15–20 minutes, until the cheese is melted and the tops are golden brown.

16. Serve warm and enjoy.

My Favorite Ways to Enjoy Crockpot Cranberry Turkey Sliders

• I love serving these at holiday gatherings, they’re a fun twist on the classic turkey dinner and so easy for guests to grab and go.

• They’re perfect for game day because you can keep the turkey warm in the slow cooker and assemble sliders as people get hungry.

• Sometimes I make a batch for an easy weeknight dinner and serve them with a simple side salad or a bowl of soup.

• They’re a lifesaver for potlucks, everyone always asks for the recipe, and they disappear fast.

• If we have leftovers (a rare occasion!), they make a great next-day lunch, either warmed up or even eaten cold straight from the fridge.

• I’ve even packed them for road trips, they’re the ultimate portable snack that doesn’t require utensils.

Serving & Storing

• These sliders are best served warm right out of the oven when the cheese is gooey and the rolls are golden.

• If you’re serving them for a party, you can keep them covered in the oven on low heat until it’s time to eat.

• Leftovers can be stored in an airtight container in the fridge for up to 3 days.

• To reheat, pop them in the oven at 350°F for about 10 minutes, or until heated through, this keeps the rolls from getting soggy.

• You can also wrap individual sliders in foil and warm them in a toaster oven for an easy grab-and-go lunch.

FAQs

Can I use chicken instead of turkey?
Absolutely! Boneless, skinless chicken breasts or thighs work just as well and will still shred beautifully in the crockpot.

Do I have to use cranberry sauce?
Nope, you can swap it for raspberry preserves, apricot jam, or even more BBQ sauce if you prefer a different flavor.

Can I make these ahead of time?
Yes! You can cook and shred the turkey a day in advance, then assemble and bake the sliders right before serving.

What kind of BBQ sauce works best?
I like a smoky, slightly sweet BBQ sauce, but any style you love will work with the cranberry.

Can I freeze the sliders?
I wouldn’t recommend freezing the assembled sliders, but you can freeze the cooked shredded turkey for up to 3 months, then thaw and use when you’re ready.

Substitutions

• Boneless turkey breast – Rotisserie chicken, leftover Thanksgiving turkey, or boneless skinless chicken breasts or thighs all work perfectly.

• BBQ sauce – Go with your favorite: honey BBQ for sweet, spicy for a kick, smoky for depth, or even sugar-free if you prefer.

• Cranberry sauce – Both whole berry and jellied are great. In a pinch, cherry preserves will give you that same sweet-tart vibe.

• Cheddar cheese – Switch it up with Swiss, gouda, provolone, or Monterey Jack for a new twist.

• Hawaiian rolls – Brioche buns, mini pretzel rolls, or slider-sized potato rolls are all tasty alternatives.

Variations

• Add sliced red onion or jalapeños under the turkey for extra crunch or heat.

• Make it spicy by using a hot BBQ sauce or stirring a little hot sauce into the cranberry mix.

• For a holiday remix, tuck in a layer of leftover stuffing between the turkey and cheese.

• If you’re making just a few, skip the oven and pop them in the air fryer at 350°F for 5–6 minutes until golden and melty.

• Turn it into a bake by layering shredded turkey, cheese, and sauce over biscuit dough or cornbread batter in a baking dish for a cheesy casserole twist.