Slow Cooker Turkey Tenderloin

Cook the most juicy, tender turkey this Thanksgiving (plus save extra space in the oven for side dishes!) by making this Slow Cooker Turkey Tenderloin recipe! Juicy meat is cooked to perfection before being served with an easy turkey dripping gravy, making the perfect amount for just 4 people (or less with leftovers!)

Why You’ll Love This Recipe

• This recipe for Crockpot Turkey Tenderloin produces perfectly moist and juicy turkey breast every time – it is also great for getting ahead with your holiday meal!
• By using your slow cooker to cook the turkey, you’re freeing up oven space for other recipes.
• Turkey tenderloins are perfect for smaller Thanksgiving gatherings, serving between 4-6 people, depending on what side dishes you serve. Can we suggest Jellied Cranberry Sauce, a Brussels Sprouts Salad and this next-level Sweet Potato Crunch?

Chef’s Tips

• To make sure you get perfectly cooked turkey every time, use an instant read thermometer. Cooked turkey tenderloin has an internal temperature of 165°F at it’s thickest part.
• Don’t be tempted to skip the resting of this slow cooker turkey tenderloin. Not only do you need the time to make a delicious gravy, but it gives the meat time to relax and slice into tender, juicy slices. If you need a bit longer to sort out the sides, you can rest it for up to 20 minutes covered with tin foil. Don’t forget to add any resting juices to the gravy!

More Easy Holiday Recipes You’ll Love

• Pull-apart Bread with Brie and Cranberry Sauce
• Easy Sweet Potato Casserole with Pecans
• Shredded Brussels Sprouts Salad Recipe
• Easy Gluten-free Turkey Gravy
• How To Make Jellied Cranberry Sauce
• Best Vegan Pecan Pie Recipe

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For more delicious recipes, visit our sister sites, 40 Aprons and Easy Cheap Recipes.

Slow Cooker Turkey Breast Tenderloin

Prep: 5 minutes minutes

Cook: 4 hours hours 10 minutes minutes

Resting Time: 5 minutes minutes

Total: 4 hours hours 20 minutes minutes

This delicious Slow Cooker Turkey Breast Tenderloin recipe yields perfectly juicy and tender turkey meat every time, and is perfect for smaller Thanksgiving gatherings!

Cheryl Malik

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Ingredients

• ▢ 2 turkey breast tenderloins approximately 24 ounces
• ▢ 1 cup low-sodium chicken broth
• ▢ 2 teaspoons poultry seasoning
• ▢ 1 ½ teaspoons salt or more
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon onion powder
• ▢ 1 teaspoon paprika
• ▢ ½ teaspoon pepper
• ▢ fresh thyme

Gravy

• ▢ 3 tablespoons butter
• ▢ 2 cups turkey drippings from slow cooker add chicken or turkey broth if you don't have enough
• ▢ ⅓ cup flour
• ▢ salt and freshly ground pepper to taste

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Equipment

• 6 quart crockpot/slow cooker
• instant read thermometer

Instructions 

• Pour the broth into the bottom of the slow cooker.
• Combine the poultry seasoning, salt, garlic powder, onion powder, paprika, and pepper. Cover the turkey all over with the seasoning mix.
• Transfer the tenderloins to the slow cooker, flipping each one so they're covered in the broth.
• Cook on HIGH for 2 hours or LOW for 3-4 hours. Check at 90 minute mark with an instant read thermometer to see if the turkey has reached an internal temperature of 165°F at the thickest part.
• Remove the turkey tenderloins from the slow cooker. Leave to rest for 5 minutes before slicing, while you make the gravy.

For the Gravy

• In a medium saucepan melt the butter, then sprinkle over the flour. Whisk until a smooth paste forms, then gradually pour in the drippings – topped up with broth if needed. Whisk until it has reached the desired thickness, and season to taste with salt and pepper.

Notes

To make sure you get perfectly cooked turkey every time, use an instant read thermometer. Cooked turkey tenderloin has an internal temperature of 165°F at it’s thickest part.

Don’t be tempted to skip the resting of the tenderloins. Not only do you need the time to make a delicious gravy, but it gives the meat time to relax and slice into tender, juicy slices. If you need a bit longer to sort out the sides, you can rest it for up to 20 minutes covered with tin foil. Don’t forget to add any resting juices to the gravy!

Nutrition Information

Calories: 342kcal | Protein: 22g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 0.3g | Total Carbs: 10g | Fiber: 1g | Sugar: 0.2g | Net Carbs: 9g | Vitamin C: 0.3mg | Cholesterol: 61mg | Sodium: 1141mg | Potassium: 74mg | Calcium: 22mg | Iron: 1mg

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Cheryl Malik