1. Place the turkey breast, green pepper and onion in a 5-qt. slow cooker coated with nonstick cooking spray. 2. Combine the chili sauce, vinegar, oregano and bouillon; pour over turkey and vegetables. 3. Cover and cook on low for 5-6 hours or until meat juices run clear and vegetables are tender. 4. Remove turkey with a slotted spoon, reserving cooking liquid. 5. Shred the turkey with two forks; return to cooking juices. 6. Spoon 1/2 cup onto each roll. ---------------------------------------------------------------------------
Nutrition
Ingredients
