• Rinse turkey breast in cold water and pat dry with paper towels then coat all sides with 2 tablespoons of Lawry's seasoning, 1 tablespoon of garlic powder and 2 or 3 teaspoons black pepper.
• Place the broth into the multi-cooker along with the seasoned breast. Pressure cook on high steam setting, 45 minutes.
• Remove the breast from the cooker and allow to cool slightly. Remove the skin and shred the turkey using 2 forks to break up the meat, making sure to remove all the bones, (there are a few that are pretty small and easy to miss).
• Place the shredded turkey back into the cooker with the broth and set on slow cook, high temperature for 3 hours. At this time, also add another tablespoon of Lawry's seasoning and about a teaspoon more garlic powder and stir to combine.
• Keep warm on low temperature until ready to serve.

Cabbage Slaw

• Combine all the salad ingredients in a large bowl. In a separate bottle, combine the canola oil, vinegar and maple syrup. Shake then pour over the slaw. Add salt and pepper to taste.
• Serve on top of the turkey sliders and as a side dish option.