Slow Cooker Tex-Mex Turkey Sandwiches

By cdrier

Ingredients

• 4 bone-in turkey thighs (about 3 lb.), skin removed
• 1/2 c. Old El Paso thick 'n chunky salsa
• 1/4 c. water
• 1 pkg. (1.25 oz.) Old El Paso taco seasoning mix
• 8 kaiser rolls, split
• 8 slices (1 oz. each) Monterey Jack cheese
• 2 medium avocados, pitted, peeled and sliced
• 1 medium red or green bell pepper, cut into rings

Details

Servings 8

Preparation

Step 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. 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 degrees F). 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. 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.