This slow-cooker turkey tenderloin recipe is an easy way to make an almost ‘hands off’ holiday meal or weeknight dinner. You can make tender, juicy flavorful turkey white meat without heating up your oven.
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Slow cooker turkey tenderloins make such a simple and delicious main course for Thanksgiving dinner or weeknight meals. The slow cooking process enables the spices and herbs to infuse the meat with flavor while cooking the tenderloin to melt-in-your-mouth perfection.
If you happen to have a whole turkey breast and love using your smoker, try a Traeger Smoked Turkey Breast for an easy, fool-proof smoker recipe.
Why you’ll love this recipe
- Easy prep – it’s a set-it-and-forget-it recipe. Just add the ingredients to the crockpot and it will do the rest.
- So versatile – add different spices or herbs to season to your tastes
- Tender and juicy white meat – slow cooking keeps it so moist
- Perfect for small crowds – cut the hassle of cooking a whole turkey. It’s faster, easier and leaves you with fewer leftovers. These also make a perfect meal for any time of year.
- High in lean protein – create a protein packed meal with this great chicken alternative
- Special diet friendly – this is one of my favorite hearty keto and low-FODMAP crockpot recipes. It’s also Whole30, paleo and AIP compliant.
What is turkey tenderloin?
It is a boneless, skinless portion that is cut away from the breast bone. It’s a long, relatively thin strip of lean white meat that is the most tender part of the turkey breast. This cut is also referred to as ‘tenders’.
These typically range from .5 - 1 pound per tenderloin and are most commonly sold 2 per package.
Ingredients
Making turkey tenders in a crockpot takes only a few ingredients:
- Turkey tenderloins – you can find them in the meat department where other poultry products are sold
- Olive oil – helps bind the rub to the surface of the meat
- Poultry rub – I like to use my all-purpose seasoning because it makes an amazing turkey rub, but you can use a spice blend of your choice. If you don’t have any pre-made seasonings, basil, oregano, thyme, sage, garlic powder, onion powder and salt and pepper are great options and taste wonderful together. Herbs de Provence is also a wonderful, savory seasoning option.
- Broth – the poultry will release juices while cooking, but a small amount of broth added to the slow cooker should keep the meat from sticking to the pot. You only need ½ cup. You can use store-bought broth or try making your own Homemade Bone Broth - it's the best!
- Whole fresh herbs and aromatics - like fresh rosemary, thyme or savory sprigs, chopped onion, garlic, shallot or leek. While these aren’t meant to be consumed, they help to infuse the meat with flavor during the cooking process. When placed under the tenderloins, it will keep them from sticking to the pot. If not using, simply place the tenderloins in the pot with the broth.
- Butter – because buttery turkey is just so, so good
Instructions
It’s so easy to pull this crockpot meal together!
Pat the tenderloins dry with a paper towel. This will help the olive oil and spices adhere to the meat.
Apply a light coat of olive oil to the entire surface. You can use a basting brush, but I just like to use my fingers.
Coat the top and bottom of the tenderloins with the turkey dry rub.
Pour a tablespoon of olive oil in a skillet, add the tenderloins and brown both sides. Searing the meat helps hold in the juices, adds a ‘roasty’ flavor and gives it a little color, which makes for a nice presentation.
Drizzle 2 tablespoons of oil in the bottom of the crockpot and add the broth, herbs and aromatics (if using) to the pot.
Place the tenderloins in the pot on top of the herbs. Sprinkle with additional poultry rub mix if desired. Top with butter and cook on low for 2-3 hours.
Once the internal temperature reaches 165°F, turn off the slow cooker and place tenderloins on a platter or cutting board.
Tent with foil and let rest 5-10 minutes before carving.
Expert tips
- If using fresh rosemary sprigs, only use 1-2 small sprigs. Rosemary is very aromatic and can easily overpower the meat and other seasonings.
- Cooking time will vary depending on the size of your tenderloins and how hot your slow cooker cooks. I like to start checking the internal temperature at 90 minutes just to be sure they don’t overcook.
- Be sure to check the temperature often after the 90 minute mark, especially if the internal temperature is over 110°F. I recommend every 15 minutes until they reach a temperature of 165°F. I’ve found once they get above about 110°F, the temperature can rise very quickly. If the tenderloins get overcooked, they can become tough in a short amount of time.
- Temperature should be checked using an instant read thermometer inserted into the thickest part of the tenderloin
- Let the meat rest! Resting is a very important step. It allows the moisture to absorb back into the muscle fibers before slicing. If you carve too soon, the juices will be released and the tenderloin won’t be as tender and juicy.
How to serve
Slice to your desired thickness and serve with your favorite turkey dinner sides:
- Salad – serve with a Fattoush Salad with a zesty lemon and sumac dressing or a Burrata Caprese Salad with juicy tomatoes, fresh basil and creamy burrata cheese
- Potato replacement – make some Herb Roasted Rutabagas in the Oven, or Homemade Cauliflower Rice seasoned to perfection as low-carb potato substitutes
- Cranberries – don't forget a tangy homemade Cranberry Jam that will replace jellied cranberry sauce
- Carrots – try these Herb Roasted Carrots to add color and savory flavor to your meal
- Low carb biscuits – it's hard to have a hearty turkey dinner without including delicious Cheddar Drop Biscuits
How to store
The best way to store leftovers is in an airtight container in the refrigerator. They should stay good for up to 4 days. If you won’t use leftovers in that amount of time, consider freezing them.
Variations
- Add vegetables – instead of cooking the tenderloins on top of fresh herbs, add vegetables to the pot to serve as a side dish. Turnips, rutabaga, carrots, mushrooms, radishes, fennel, celeriac, onions and garlic are great low-carb options. Parsnips, potatoes, leek (green part only) and carrots are higher-carb low-FODMAP vegetables that are also healthy and delicious.
- Cook on high – if you’re in a hurry, you can cook tenderloins on high. It will take maybe half the time as cooking them on low, but they won’t be as tender. If you need to cook them on high, I would recommend making a simple brine solution and brining for at least 30 minutes. This will help retain more moisture.
What to do with turkey leftovers
Here are just a few of my favorite dishes to make with leftover turkey:
- Turkey salad – this is my favorite thing! Add some mayo, Dijon, salt, pepper, dried currants or cranberries, chopped pecans, pumpkin seeds or hemp seeds and mix. I also adore making a curry turkey salad by adding some homemade Tikka Masala Powder.
- Turkey hash – mix with sautéed butternut squash or spaghetti squash, green onions or leek, butter, salt and pepper and sautee. Top with Mexican Chimichurri and a fried egg. Total decadence!
- Sandwiches – serve on some Parmesan Oregano Bread or low-carb sandwich thins with cranberry sauce or cranberry jam and bacon
- Stir Fry – chop and use to make a Mediterranean Stir Fry
- Soup – turkey and dumplings and turkey lentil soup are perfect soups to cozy up with
- Savory pie – make a stovetop turkey pot pie for the best comfort food
- Add to salad – goes very well with the tahini dressing on this Beet Salad with Feta and Walnuts
- Marry Me Pasta – use turkey instead of chicken in this easy one-pot Marry Me Chicken Pasta recipe for a quick weeknight meal
FAQ
Yes, this cut of breast tenderloin is a high-protein and low-fat meat that is considered ideal for a healthy diet. According to healthline, turkey is rich in vitamins and minerals such as B6, niacin and selenium. The breast tenderloin can be consumed on a low-carb keto diet in moderation, as the high protein content can affect daily macros.
According to the USDA, turkey internal temperature should be at least 165°F in the thickest part of the tenderloin.
Slow cooking frozen turkey is not recommended. According to the USDA Slow Cooker Food Safety Guidelines, meat and poultry should be thawed under refrigeration before putting it in a slow cooker.
Yes! It can be frozen for up to 6 months. If it’s frozen longer, it can lose its moisture and flavor.
Cooked turkey can last up to 4 days in the refrigerator. Refrigeration slows bacterial growth at 40°F or less, but does not stop it. If leftovers won’t be consumed in 4 days, consider freezing them.
Did you make this recipe? Let me know how you liked it by giving a star rating and leaving a comment!
📖 Recipe
Crockpot Turkey Tenderloins
Ingredients
- 2 turkey tenderloins (about 2-3 pounds)
- 2 tablespoons poultry rub (try this all-purpose seasoning or use a seasoning mix of choice. See Notes.)
- 3 tablespoons olive oil
- ½ cup broth (vegetable or chicken broth)
- 2 tablespoons butter
- whole herbs or aromatics (optional. See Notes.)
Instructions
- Pat the tenderloins dry with a paper towel. This will help the olive oil and spices adhere to the meat.
- Apply a light coat of olive oil to the entire surface. You can use a basting brush, but I just like to use my fingers for this.
- Coat the top and bottom of the tenderloins with the spice mix.
- Pour 1 tablespoon of olive oil in a skillet and brown both sides of the tenderloins. Searing the meat helps to hold in the juices, adds a ‘roasty’ flavor and gives it a little color, which makes for a nice presentation.
- Drizzle 2 tablespoons of oil in the bottom of the slow cooker, add herbs and aromatics (if using) to the pot and add the broth.
- Place the tenderloins in the pot on top of the herbs. Sprinkle with additional turkey rub if desired. Add butter and cook on low for 2-3 hours (see Expert Tips in Notes).
- Once the temperature reaches 165°F, remove the tenderloins and place on a platter or cutting board and tent with foil. Let rest 5-10 minutes before carving.
Notes
Expert tips
- If using fresh rosemary sprigs, only use 1-2 small sprigs. Rosemary is very aromatic and can easily overpower the meat and other seasonings.
- Cooking time will vary depending on the size of your tenderloins and how hot your slow cooker cooks. I like to start checking the internal temperature at 90 minutes just to be sure they don’t overcook.
- Be sure to check the temperature often after the 90 minute mark, especially if the internal temperature is over 110°F degrees. I recommend every 15 minutes until they reach a temperature of 165°F. I’ve found once they get above about 110F, the temperature can rise very quickly. If the tenderloins get overcooked, they can become tough in a short time.
- Temperature should be checked using an instant read thermometer inserted into the thickest part of the tenderloin
Best Poultry Rub to Use
I like to use my all-purpose seasoning, but you can use a spice blend of your choice. If you don’t have any pre-made seasonings, basil, oregano, thyme, sage, garlic powder, onion powder and salt and pepper are great options and taste wonderful together. Herbs de Provence is also a wonderful, savory seasoning for poultry.Using whole herbs and aromatics
Great options are fresh rosemary, thyme or savory sprigs, chopped onion, garlic, shallot or leek. While these aren’t meant to be consumed, they help to infuse the meat with flavor during the cooking process. When placed under the tenderloins, it will keep them from sticking to the pot.How to store
The best way to store leftovers is in an airtight container in the refrigerator. They should stay good for up to 4 days. If you won’t use leftovers in that amount of time, consider freezing.Variations
- Add vegetables – instead of cooking the tenderloins on top of fresh herbs, add vegetables to the pot to serve as a side dish. Turnips, rutabaga, carrots, mushrooms, radishes, fennel, celeriac, onions and garlic are great low-carb options. Parsnips, potatoes, leek (green part only) and carrots are higher-carb low-FODMAP vegetables that are also healthy and delicious.
- Cook on high – if you’re in a hurry, you can cook tenderloins on high. It will take maybe half the time as cooking them on low, but they won’t be as tender. If you need to cook them on high, I would recommend making a simple brine solution and brining for at least 30 minutes. This will help them retain more moisture.
Nutrition
*Net carbs = carbohydrates - fiber
Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
Anonymous says
This was brilliant. I think most slow cooker recipes say 4-6 hours on low. I was worried about 3-3.5 hours possibly not being enough time … but I know that up to 6 hours is way too long. The tenderloins were moist and very tasty. I didn’t have Tracy’s rub blend so I used Penzey’s Mural of Flavor. We will definitely be putting this recipe on repeat! Thank you Tracy!!
Tracey Hatch-Rizzi says
Hello foodie friend!
I'm so happy you liked these and they turned out nicely - thanks for letting me know! I'm not familiar with that spice blend, but I'll have to check it out!
Cheers,
Tracey