Shredded Turkey Sandwiches
1 turkey breast (6-7 pounds)
1 pkg. Lipton onion soup mix
1 can beer
1 stick butter
1/2 can chicken broth
Thaw turkey breast. Combing all the ingredients in the slow cooker.
Cook on low heat for 6-8 hours (my slow cooker is pretty hot so this is always done by 6 hours for me).
When done, shred the turkey in juice using two forks. If dry, add more chicken broth.
Serve on buns, over toast, or even over mashed potatoes.
To freeze, simply pour turkey and liquid in either a plastic container or a freezer bag, double bagging it. Be sure to let it cool before putting it in the freezer and squeeze out all the air from the freezer bag.
To reheat, add additional chicken broth if necessary and simply reheat in the microwave or over low heat on the stove.
Husband Rating: 6 out of 10
Food for Thought: This also tastes great with a little Swiss cheese on top. Doesn’t cheese make everything better? For some reason my children don’t really like this meal. I have found that if I cut a portion of the turkey breast off and cube it rather than shred it, they will eat it as finger food instead and still get a healthy meal. If I try to serve it to them shredded on the bun, usually only the bun gets eaten. Just a little tip that works for my household…