Slow Cooker Spiced Apple and Red Onion Pulled Turkey

Instructions

1. 1

   For deeper flavor, heat a large skillet over medium-high heat and add the olive oil. Brown the turkey pieces for 2 to 3 minutes per side without cooking them through. The skillet should be quite hot, about 375°F to 400°F / 190°C to 205°C at the surface. Set aside.

2. 2

   Place the red onion, red apple, and chopped garlic in the slow cooker, creating an even base.

3. 3

   In a bowl, whisk together the chicken broth, apple cider vinegar, Dijon mustard, smoked paprika, dried thyme, ground cinnamon, salt, and black pepper.

4. 4

   Set the turkey over the onion and apple base, then pour the liquid mixture on top. Cover the slow cooker.

5. 5

   Cook on low for 6 hours, or until the turkey is very tender and reaches an internal temperature of at least 165°F / 74°C. If your appliance runs hot, start checking after 5 hours.

6. 6

   Remove the turkey and shred it with two forks. Return it to the slow cooker and mix well with the onion, apple, and cooking juices.

7. 7

   If you want a thicker sauce, stir the cornstarch with the water until smooth. Add it to the slow cooker, switch to high, and cook 15 to 20 minutes more, until the sauce lightly thickens. On high, the mixture is usually close to 200°F / 93°C inside the cooker.

8. 8

   Taste and adjust salt and pepper if needed. Finish with the chopped fresh parsley and serve hot.