- 1 (5 1/2 pound) bone-in turkey breast, skin removed
- 1/2 cup chopped green pepper
- 1 medium onion, chopped
- 1/4 cup chili sauce
- 3 tablespoons white vinegar
- 2 tablespoons dried oregano or Italian seasoning
- 4 teaspoons beef bouillon granules
- 11 kaiser or hard rolls, split
- Cut turkey breast in half along the bone. Place the turkey breast, green pepper and onion in a 5-qt. slow cooker coated with nonstick cooking spray. Combine the chili sauce, vinegar, oregano and bouillon; pour over turkey and vegetables. Cover and cook on low for 5-6 hours or until meat juices run clear and vegetables are tender.
- Remove turkey, reserving cooking liquid. Shred the turkey with two forks; return to cooking juices. Spoon 1/2 cup onto each roll.