turkey tenderloin in crock pot recipe
This slow cooker turkey tenderloin recipe provides a tender, flavorful, and healthy weeknight meal with minimal fuss. It's a hands-off dish that frees up precious time, ensuring moist turkey every time, and is versatile for various flavor adaptations and additions. Perfect for a nourishing crock pot turkey breast dinner.
- Prep Time: 20 mins
- Cook Time: 2-4 hours
- Total Time: 3 hours 30 minutes
- Yield: 4-6 servings
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Ingredients
1.5 – 2 pounds Turkey Tenderloi
1 tablespoon Olive Oil
1 cup Chicken Broth (low sodium)
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Dried Thyme
1 teaspoon Smoked Paprika
1 teaspoon Salt
1/2 teaspoon Black Pepper
2 tablespoons Cornstarch
2 tablespoons Cold Water
Instructions
- First, pat your turkey tenderloins dry with paper towels. This helps the seasonings stick better and encourages a nice sear
- In a small bowl, combine the garlic powder, onion powder, dried thyme, smoked paprika, salt, and black pepper. Rub this spice mixture generously all over the turkey tenderloins, ensuring they are well coated
- Heat the olive oil in a large skillet over medium-high heat. Once hot, carefully place the seasoned turkey tenderloins in the skillet. Sear for 2-3 minutes per side until beautifully browned. This step creates a fantastic depth of flavor and a lovely caramelized crust, but you can skip it if you are truly pressed for time
- Carefully transfer the seared turkey tenderloins to the bottom of your slow cooker
- Pour the chicken broth over the turkey tenderloins in the crock pot
- Cover your slow cooker with the lid. Cook on low for 3-4 hours or on high for 2-3 hours. The cooking time varies slightly based on your slow cooker's efficiency and the thickness of your tenderloins. 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
- Once cooked, carefully remove the turkey tenderloins from the slow cooker and transfer them to a cutting board. Tent them loosely with foil and let them rest for 10-15 minutes. This resting period allows the juices to redistribute, ensuring super moist and tender turkey
- While the turkey rests, prepare the gravy. In a small bowl, whisk together the cornstarch and cold water to create a smooth slurry. Pour the liquid from the slow cooker into a saucepan over medium heat. Bring it to a gentle simmer. Slowly whisk in the cornstarch slurry, stirring constantly, until the gravy thickens to your desired consistency. Taste and adjust seasonings as needed
- Slice the rested turkey tenderloins against the grain into 1/2-inch thick pieces. Arrange them on a platter and generously spoon the homemade gravy over the top. Serve immediately and enjoy your delicious, tender turkey!
Notes
Searing the turkey tenderloins before adding them to the slow cooker creates a rich, caramelized crust and adds incredible depth of flavor. Pat turkey dry before seasoning.
Use an instant-read meat thermometer to ensure the turkey reaches 165°F (74°C) to prevent overcooking and keep it tender. Resting the meat after cooking is crucial for moisture.
When making gravy, slowly add the cornstarch slurry to achieve desired thickness. Slice turkey against the grain for maximum tenderness.
This recipe is freezer-friendly. Cooked turkey and gravy can be stored in an airtight container for 3-4 days in the refrigerator or up to 3 months in the freezer.
Hardy vegetables like carrots, potatoes, celery, or onions can be added during the last 1.5 to 2 hours of cooking for a fantastic one-pot meal.
Find it online: https://powerecipe.com/turkey-tenderloin-in-crock-pot-recipe/