crock pot cranberry turkey tenderloin recipe
This Crock Pot Cranberry Turkey Tenderloin recipe is a lifesaver for busy weeknights, offering unparalleled ease with its 'set it and forget it' slow cooking method. It boasts a divine sweet-tangy flavor profile from the combination of tender turkey and vibrant cranberry sauce. As a nourishing choice, it's packed with lean protein, making it a healthy and satisfying meal for the whole family. Versatile enough to be enjoyed any time of year, this simple dish brings comfort and flavor to your table with minimal effort.
- Prep Time: 15 mins
- Cook Time: 3 hours
- Total Time: 3 hours 15 mins
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Ingredients
1.5 – 2 pounds Turkey Tenderloi
1 can (14 oz) Whole Berry Cranberry Sauce
1/2 cup Chicken Broth
1/4 cup Brown Sugar, packed
1 tablespoon Dijon Mustard
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1 tablespoon Olive Oil
1 tablespoon Cornstarch
2 tablespoons Cold Water
Instructions
- Prepare the Turkey Tenderloin: Remove the turkey tenderloins from their packaging. Pat them thoroughly dry with paper towels. Trim any visible silver skin or excess fat from the tenderloins
- Season the Turkey: In a small bowl, combine the garlic powder, onion powder, salt, and black pepper. Generously rub this spice mixture all over the turkey tenderloins, ensuring an even coating on all sides
- Optional Sear (Recommended for Flavor): For an extra layer of flavor and a beautiful golden crust, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, sear the seasoned turkey tenderloins for 2-3 minutes per side, until nicely browned
- Prepare the Sauce: In the bottom of your slow cooker, pour in the chicken broth. Then, add the entire can of whole berry cranberry sauce, brown sugar, and Dijon mustard. Whisk these ingredients together until well combined
- Add Turkey to Slow Cooker: Carefully place the seared (or unseared) turkey tenderloins into the slow cooker, nestling them into the cranberry sauce. Spoon some of the sauce over the top of the turkey to ensure they are well coated
- Cook Low and Slow: Secure the lid on your slow cooker. Cook on the LOW setting for 3-4 hours or on the HIGH setting for 1.5-2.5 hours. The turkey is done when it reaches an internal temperature of 165°F (74°C) when measured with a meat thermometer at the thickest part
- Rest the Turkey: Once cooked, carefully remove the turkey tenderloins from the slow cooker and place them on a cutting board. Tent them loosely with foil and let them rest for 5-10 minutes
- Thicken the Sauce (Optional): While the turkey rests, prepare a cornstarch slurry by whisking 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Stir this slurry into the hot sauce in the slow cooker. Turn the slow cooker to high (or transfer sauce to a saucepan on the stove) and cook for another 10-15 minutes, stirring occasionally, until the sauce thickens to your desired consistency
- Serve: Slice the rested turkey tenderloins into thick medallions. Drizzle generously with the warm cranberry sauce from the slow cooker. Serve immediately
Notes
Always pat turkey tenderloins thoroughly dry before seasoning and searing for better browning and flavor.
Searing is optional but highly recommended for adding depth of flavor and a caramelized crust.
Do not overcook the turkey; aim for an internal temperature of 165°F (74°C) to prevent drying out.
Rest the cooked turkey for 5-10 minutes to redistribute juices and ensure maximum tenderness.
Adjust the amount of brown sugar to your taste for desired sweetness.
To thicken the sauce, always mix cornstarch with cold water first to prevent lumps before adding to the hot sauce.
For variations, consider using fresh cranberries (increase sugar), chicken breasts/thighs, or pork tenderloin.
Boost flavor with orange zest, fresh herbs (rosemary, thyme), cinnamon, allspice, red pepper flakes, or a splash of balsamic vinegar.
For a one-pot meal, add hardy vegetables like carrots, potatoes, onions, or Brussels sprouts during the last 1-2 hours of cooking.
Always thaw frozen turkey completely in the refrigerator overnight before cooking in the slow cooker for food safety.
This recipe is excellent for meal prep; store cooled turkey and sauce in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months. Reheat thoroughly to 165°F (74°C).