Slow-Cooker Tex-Mex Turkey Sandwiches

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  • 15 min prep time
  • 9 hr 30 min total time
  • 8 ingredients
  • 8 servings

Ingredients

4
bone-in turkey thighs (about 3 lb), skin removed
1/2
cup Old El Paso™ Thick 'n Chunky salsa
1/4
cup water
1
package (1 oz) Old El Paso™ taco seasoning mix
8
kaiser rolls, split
8
slices (1/2 oz each) Monterey Jack cheese
2
medium avocados, pitted, peeled and sliced
1
medium red or green bell pepper, cut into rings

Directions

  1. 1 In 3 1/2- to 4-quart slow cooker, place turkey thighs. In small bowl, mix salsa, water and taco seasoning mix; pour over turkey.
  2. 2 Cover; cook on Low heat setting 7 to 9 hours or until juice of turkey is clear when thickest part is cut to bone (180°F).
  3. 3 Remove turkey from slow cooker; place on cutting board. With 2 forks, shred turkey; discard bones. Return turkey to slow cooker; mix well. Cover; cook on High heat setting 15 minutes longer or until mixture is hot.
  4. 4 With slotted spoon, spoon about 1/2 cup turkey mixture onto bottom half of each bun. Top with cheese, avocados, bell pepper and top halves of buns.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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