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Turkey Sloppy Joes (Slow Cooker)

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“This works in slow cookers from 3 ½ to 6 quarts. This recipe calls for 2 tsp toasted cumin seeds, you can place seeds in a dry skillet over medium heat and cook until fragrant, about 3 minutes, then ground with mortar and pestle, but you can use 1 tsp regular ground cumin if you prefer.”
READY IN:
8hrs 10mins
SERVES:
6
YIELD:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a skillet, heat 1 tbsp of the oil over medium heat for 30 seconds. Add turkey and cook, breaking up the meat with a wooden spoon, until no longer pink. Using a slotted spoon, transfer to slow cooker stoneware. Drain and discard liquid from pan.
  2. Add remaining oil to pan. Add onions and cook, stirring until softened, about 3 minutes. Add garlic, cumin, oregano, salt and pepper and cook, stirring, for 1 minute. Add chili sauce and bring to a boil.
  3. Transfer mixture to slow cooker stoneware. Cover and cook on low for 8 hours or on high for 4 hours, until mixture is hot and bubbly. Add cheese, peppers, Worcestershire sauce and paprika. Cover and cook on high for 20 minutes, until pepper is softened.
  4. Spoon over hot split onion buns and serve.

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