Kristin Kveno

It’s about to get really busy. Whether you’re headed into the field for spring’s work, chauffeuring kids around to baseball, soccer, golf, etc. you don’t have time to cook a labor-intensive meal. Let the slow cooker do the heavy lifting. All you have to do is shred the meat, put it on the bun, and head out the door.

These shredded meat recipes are some of my favorite and I make them quite frequently. Pull out the slow cooker, toss in your favorite meat and get ready to have a delicious meal with minimum fuss. 

This recipe is so simple; but the results are so tasty. If you want to add a little more sophistication to your meal, put the shredded turkey in a flaky, buttery croissant.

Slow Cooker Shredded Turkey Sandwiches

2 turkey breasts

24 ounces beer (can substitute low sodium chicken broth)

1 stick butter

2 packets onion soup mix

16 buns

Place turkey, beer, butter and soup mix in the slow cooker and cook until turkey is easily shredded with a fork. Approximately 4 hours on high, or 8 hours on low. Shred the meat with two forks. Serve turkey on buns.


We have A LOT of beef in our deep freeze right now so I’ve been on the lookout for new beef recipes to try. These beef sliders mingle the flavors of the caramelized onions, pickles, hot sauce and beef, just to name a few. This is a recipe I will be making often, it’s that good.

Slow Cooker Spicy Cuban BBQ Beef Sliders

4 pounds beef roast

2-4 tablespoons of hot sauce

1 stick salted butter

1 cup low sodium soy sauce

3 garlic cloves minced

1/4 cup ketchup, 1 tablespoon mayonnaise, mix

2-3 cups of caramelized onion

thin pickles

2-3 cups of shredded cabbage and carrots mixture

12-16 rolls

In a slow cooker, add beef, hot sauce, butter, soy sauce and garlic. Cook on high for 4-5 hours or low for 6-8 hours. Shred beef once cooked. Assemble sliders by slicing rolls in half, horizontally. Adding a thin layer of ketchup-mayonnaise to both halves of the roll. Sprinkle a tablespoon of cabbage mixture. Add a generous 3 tablespoons of meat mixture, then 1 tablespoon of caramelized onion, then a pickle and close the slider. Secure the slider with a toothpick and serve.


Pulled pork is always in season. It’s versatile, delectable and easy to make. This recipe features the zip of sriracha, the tang of apple cider vinegar and plenty of other spices to jazz up the pork.

Slow Cooker Pulled Pork

1 small yellow onion, finely chopped

6 ounces tomato paste

1/3 cup apple cider vinegar

1/3 cup honey

1/4 cup water

2 tablespoons brown sugar

2 tablespoons Worcestershire sauce

2 teaspoons smoked paprika

2 teaspoons garlic powder

2 teaspoons sriracha or hot sauce of choice

1 teaspoon kosher salt, plus additional for the pork

1 teaspoon liquid smoke, optional

1 3-4 pound boneless pork shoulder or pork but

2 tablespoons cornstarch plus 3 tablespoons cold water to create a slurry

In the bottom of a 6-quart or larger slow cooker, whisk together the onion, tomato paste, apple cider vinegar, honey, water, brown sugar, Worcestershire, smoked paprika, garlic powder, mustard powder, sriracha, teaspoon salt and liquid smoke (if using), until smoothly combined. Season the pork all over with a generous amount of kosher salt and ground pepper. Add the pork to the slow cooker and spoon the sauce all over the top to cover it. Cover the slow cooker and cook on high for 5 to 6 hours or low for 8 to 10 hours, until the pork is fall-apart tender.

Transfer the pork to a large bowl, leaving the cooking liquid in the slow cooker. In a small bowl, stir together the cornstarch with 3 tablespoons cold water to create a slurry. Pour into the slow cooker, then whisk to combine. Cover the slow cooker and cook on high whisking every so often, until the sauce is thickened to your liking, about 20 to 30 minutes.

While the sauce thickens, shred the pork with two forks or, if it is cool enough to handle, with your fingers. Stir the shredded pork back into the thickened sauce in the slow cooker. Taste and adjust seasoning as desired (you may need an extra pinch of salt or some additional hot sauce if you enjoy a kick). Spoon pork on top of buns with coleslaw and pickles to create a sandwich or serve it any way you like.


I’ve been making this shredded chicken recipe for years. It’s simple but a hit every time I serve it. Whether you put the chicken on a bun, in a tortilla or on top of a salad, it goes great with anything.

Crockpot Pulled Ranch Chicken

2 pounds chicken breast

1 packet Hidden Valley Ranch seasoning or two tablespoons homemade ranch seasoning, ½ teaspoon reserved

1/2 cup chicken broth

Pour the chicken broth into the Crockpot. Lay the chicken breast on top, then top with ranch seasoning. Cover and cook on high for 2.5 hours. At the end of the cooking time, remove the chicken and shred it. Drain the broth, reserving 1/4 cup of the broth. Place the shredded chicken, the reserved ranch seasoning and broth back into the Crockpot and stir until everything is evenly combined.

No matter how you shred it, these recipes will add excitement to your dinner plates with little work.

Kristin Kveno scours the internet, pours over old family recipes and searches everywhere in between to find interesting food ideas for feeding your crew. Do you have a recipe you want to share? You can reach Kristin at

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