- 2 bone-in turkey thighs without skin
- 2 (16 ounce) cans baked beans
- 1 1/2 cups finely chopped onion
- 1 cup barbecue sauce
- 1 tablespoon prepared yellow mustard
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 8 potato rolls
- Place the turkey thighs, baked beans, onion, barbecue sauce, yellow mustard, cumin, and salt into a slow cooker. Set the cooker to Low, and cook 10 to 12 hours. Remove the turkey thighs, and shred meat using 2 forks. Discard bones. Return the shredded turkey meat to the slow cooker. To serve, place about 1/2 cup of shredded turkey and sauce onto each potato roll.