Slow Cooker Italian Turkey

Slow Cooker Italian Turkey


"This is a very delicious version of Italian beef using turkey. Serve on hard rolls or French bread with onion slices or pepperoncini."

Ingredients 8 h 35 m {{adjustedServings}} servings 117 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 117 kcal
  • 6%
  • Fat:
  • 1 g
  • 2%
  • Carbs:
  • 6.1g
  • 2%
  • Protein:
  • 20.1 g
  • 40%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 813 mg
  • 33%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Dissolve the beef bouillon cubes in 1 quart water, and pour into a slow cooker. Place turkey in slow cooker, adding more water to cover if needed.
  2. Cover, and cook 8 to 10 hours on Low. Two hours before end of cook time, mix the vinegar, onion, green bell pepper, garlic, oregano, and Worcestershire sauce into slow cooker.
  3. Blend the brown gravy mix and water in a small bowl, and stir into the slow cooker, continue cooking 20 minutes.
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Reviews 10

  1. 13 Ratings

Mark Hall

I must disagree with the first reviewer of this recipe. I found it quite tasty. Now bear in mind that it is not as good as a real Chicago Italian beef sandwich. It is however a reasonably good healthy substitute. After reading the first review I had really low expectations for the recipe but I pressed on as I adore Italian beef sandwhiches and longed for a substitute that would fit in with the healthy lifestyle that I've adopted since I left Chicago for LA. As the first reviewer noted it smelled great as it cooked. I left it slow cook for a little more than 10 hours (not much like 10 hours and 15 minutes) and it was very nicely tender and the flavors of the other ingrediants had penetrated nicely into the meat. I tasted it right out of the cooker and I definitely did not feel like it was bland. My plan was to eat these sandwiches for lunch this week so I packed up a container of the meat (with peppers, onions and juice), a whole wheat French role, and, yes, a container of cheddar cheese and hot peppers. I reheated the meat at lunch, put it the French role and covered the meat with the Cheddar and hot peppers - just like Portillos - and took a bite. I thought it was great. I will definitely use the other half of the Turkey breast to cook this recipe again.


This smelled really good while cooking, but was surprisingly bland. My husband added some cheese to his sandwich (melted/nuked briefly in the microwave) to try to punch it up a bit, but ended up not even finishing. There would have to be some major tweaking to make this work.


This is a great recipe! If you think this is bland or pasty, then I might suggest checking your cooking times and/or crock pot settings. In our crock pot, this comes out moist with the consistency of actual italian beef. Melt a little bit of mozzarella on a hoagie and you have a very healthy alternative to the real deal. Excellent!