Crockpot Turkey Tenderloins

Plate of crockpot turkey tenders sliced with herbs and orange slices

5 from 2 votes

Crockpot Turkey Tenderloins

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.

Prep Time10

Cook Time3

Resting time10

Total Time3 20

Course: Main Courses

Cuisine: American

Diet: Gluten Free

Method: Slow cooker

Special Diet: AIP, Keto, Low-Carb, Low-FODMAP, Paleo, Whole30

Servings: servings

Calories: 281kcal

Author: Tracey Hatch-Rizzi

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.

US Customary - Metric

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