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Crock-Pot Hot Leftover Turkey Sandwiches Recipe
Use up leftover turkey from Thanksgiving or Christmas by making up these hot, creamy and cheesy turkey sandwiches. Perfect for lunch or dinner after the holidays when you are just too tired to cook a big meal.
Prep Time
15
minutes
mins
Cook Time
4
hours
hrs
Total Time
4
hours
hrs
15
minutes
mins
Course:
Entrée
Cuisine:
American
Keyword:
10 Ingredients Or Less, Easy Crock-Pot Recipes, Easy Recipes, Sandwiches, Turkey
Crock-Pot Size:
4 Quart Crock-Pot, 4.5 Quart Crock-Pot, 5 Quart Crock-Pot, 5.5 Quart Crock-Pot, 6 Quart Crock-Pot
Servings:
6
Servings
Calories:
580
kcal
Author:
Heidi Kennedy
Ingredients
10.75
Ounces
Canned Cream Of Mushroom Soup
Reduced Fat Preferred
10.75
Ounces
Canned Cream Of Chicken Soup
Reduced Fat Preferred
½
Cup
Diced Onion
6
Cups
Cooked Turkey
Cut Up Into Chunks Or Shredded
¾
Cup
Shredded Cheddar Cheese
Instructions
Add all ingredients except the cheddar cheese to a 4 to 6 quart slow cooker and stir to combine.
Cover and cook on LOW for 4 hours.
Add shredded cheddar cheese and stir it into the turkey mixture.
Serve on buns or rolls.
Nutrition
Calories:
580
kcal
|
Carbohydrates:
11
g
|
Protein:
78
g
|
Fat:
23
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
3
g
|
Cholesterol:
183
mg
|
Sodium:
779
mg
|
Potassium:
966
mg
|
Fiber:
0.3
g
|
Sugar:
1
g
|
Vitamin A:
200
IU
|
Vitamin C:
1.7
mg
|
Calcium:
80
mg
|
Iron:
4.5
mg