Easy Slow Cooker Turkey Tenderloin — The ultimate SET IT and FORGET IT turkey recipe that’s great for smaller Thanksgiving or Christmas dinners or holiday entertaining! Boneless turkey tenderloins are coated in a FLAVORFUL lemon herb rub before being slow cooked to MOIST and JUICY perfection! This recipe is so EASY and effortless that you can even make it for weeknight family dinners – so you can enjoy turkey more than just once a year!
Turkey tenderloin is an underrated cut of meat that is perfect for making in the slow cooker This lean, tender cut becomes incredibly moist and flavorful when cooked low and slow If you’re looking for an easy weeknight dinner or want an alternative to roasting a whole turkey for the holidays, this slow cooker turkey tenderloin recipe is just what you need.
In this comprehensive guide I’ll cover everything you need to know to make foolproof juicy turkey tenderloin in the crockpot. including
- What is turkey tenderloin and why it’s great for the slow cooker
- Step-by-step instructions for cooking tenderloin in the crockpot
- Flavorful marinade ideas
- Serving suggestions and side dishes
- Turkey tenderloin slow cooker recipe (with photos!)
- FAQs and tips for the best results
Let’s get started with the basics of this underappreciated cut of meat.
What is Turkey Tenderloin?
The turkey tenderloin is a strip of boneless, skinless breast meat attached to the breastbone. It’s the most tender part of the breast since it doesn’t get much exercise.
Turkey tenderloins are lean, mild in flavor, and become incredibly moist when slow cooked. You can find packaged tenderloins in most grocery stores year-round.
Some key advantages of turkey tenderloin:
- Super tender and juicy when slow cooked
- Mild flavor that takes on spices well
- Individual portions, perfect for small gatherings
- Lower fat than other cuts like thighs
- Easy to cook since it’s boneless and skinless
The tenderloin’s long shape can be left whole or cut into medallions. Slow cooking is hands down the easiest, foolproof way to cook tenderloin.
Why Cook Turkey Tenderloin in the Slow Cooker?
Cooking turkey tenderloin in the slow cooker has some major advantages over oven roasting or pan frying:
- Gentle low heat keeps the lean meat incredibly moist and tender
- Infuses with flavor as it cooks in the surrounding sauce
- Lower risk of overcooking compared to other methods
- Minimal hands-on time – just load and turn on!
- Makes juicy leftovers for meals throughout the week
The slow cooker does all the work while you go about your day. You’ll come home to a perfectly cooked tenderloin bursting with flavor.
Step-by-Step Instructions
Cooking turkey tenderloin in the crockpot couldn’t be easier. Here’s a simple walkthrough:
1. Prepare the tenderloin(s)
Rinse and pat dry. Trim off any excess fat or sinew.
2. Make the marinade (optional)
Whisk together broth, herbs, mustard, oil, vinegar, garlic, salt & pepper. This adds lots of flavor!
3. Pour marinade into slow cooker
If not marinating, just add broth and desired seasonings.
4. Add tenderloins and coat both sides
Lay them flat in a single layer if possible.
5. Cook on LOW for 4-6 hours
Cook until internal temp reaches 165°F. Resist lifting the lid.
6. Rest 10 minutes before slicing
This allows juices to redistribute for tender, juicy meat.
It’s that simple! The long cook time gives you plenty of flexibility.
Flavorful Marinade Ideas
While turkey tenderloin doesn’t need much to make it tasty, marinating before cooking adds tons of flavor.
Some easy marinade ideas:
- Dijon mustard, balsamic vinegar, garlic, thyme
- Soy sauce, brown sugar, ginger, garlic
- Italian dressing, rosemary, oregano
- BBQ sauce, chili powder, cumin
- Cranberry sauce, orange juice, sage
Let the tenderloin marinate for at least 2-3 hours in the fridge, or up to overnight. The longer it marinates, the more flavor infused into the meat.
Serving Suggestions and Side Dishes
The mild flavor and tender texture of slow cooker turkey tenderloin makes it extremely versatile. Here are some delicious ways to serve it:
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Slice and serve with gravy and cranberry sauce for Thanksgiving
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Dice up and add to soups, stews, chili, or casseroles
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Layer on sandwiches instead of deli meat
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Top salads for a protein boost
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Serve over rice, quinoa or roasted veggies for a simple dinner
Some tasty side dishes that pair well are mashed potatoes, roasted Brussels sprouts, cornbread stuffing, roasted root vegetables, and fresh cranberry relish.
Slow Cooker Turkey Tenderloin Recipe
This easy recipe results in super juicy, flavorful tenderloin with minimal hands-on time.
Ingredients:
- 2 lbs turkey tenderloins
- 1⁄2 cup chicken broth
- 1⁄4 cup balsamic vinegar
- 3 cloves garlic, minced
- 2 tbsp Dijon mustard
- 2 tsp dried thyme
- 1 tsp salt
- 1⁄2 tsp black pepper
Instructions:
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Whisk together broth, vinegar, garlic, mustard, thyme, salt and pepper in slow cooker.
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Add tenderloins and turn to coat.
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Cook on LOW for 4-6 hours until internal temperature reaches 165°F.
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Rest 10 minutes before slicing.
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Serve with desired side dishes and gravy. Enjoy!
See the full recipe with photos here.
Juicy turkey tenderloin cooked to perfection in the slow cooker!
Turkey Tenderloin Slow Cooker FAQs
Is it safe to cook turkey tenderloin from frozen in the slow cooker?
It’s not recommended. Always thaw turkey completely before slow cooking for food safety.
How long does it take to cook turkey tenderloin in the slow cooker?
Cook on LOW for 4-6 hours or until internal temp reaches 165°F. Cook times vary based on size.
What temperature should turkey tenderloin reach before serving?
Cook until the internal temperature measured at the thickest part reaches 165°F for food safety.
Can you use turkey tenderloin in soup recipes?
Absolutely! Dice or shred cooked turkey tenderloin and add it to your favorite soup recipes.
Tips for the Best Results
Follow these tips for foolproof, juicy tenderloin every time:
- Thaw completely if frozen before cooking
- Trim off excess fat and sinew
- Use a thermometer to check doneness
- Let rest at least 10 minutes before slicing
- Store leftovers in broth or sauce to prevent drying out
With this complete guide, you’ll be able to make amazing turkey tenderloin easily in the slow cooker. The flavorful marinade and low gentle heat produces incredibly moist, tender meat the whole family will love.
Tip: Use the Drippings to Make Gravy!
In the recipe card below, I’ve explained how you can use the drippings and cooking liquid from the slow cooker to make a simple turkey gravy. Or use the drippings to make my Classic Turkey Gravy recipe. Don’t want to use the drippings? Make my simple Mushroom Gravy or Shortcut Chicken Broth Gravy instead!
In the Refrigerator: This recipe will keep in an airtight container in the fridge for up to 4-5 days.
In the Freezer: This recipe will keep airtight in the freezer for up to 3 months.
To Reheat: I use my microwave for quickness and ease and reheat my leftovers for about 30 seconds on high, or as needed. Easy does it though, you don’t want to dry it out!
Not exactly. The turkey tenderloin is taken from the breast, and it’s boneless and skinless. Turkey tenderloins strongly resemble large chicken breasts and they become moist and tender once cooked. Don’t buy a bone-in turkey breast by mistake or else you’ll need to adjust the cook time. However, if you do buy a turkey breast by accident, ollow my Slow Cooker Turkey Breast recipe instead — crisis averted!
Both will work. If you select frozen tenderloins, you’ll need to thaw them overnight in the fridge before you can make this recipe. Don’t add frozen tenderloins to your slow cooker or they will cook unevenly and the exterior will likely wind up being tough before the interior fully cooks through.
They’re usually sold in packs of two and weigh roughly 2 pounds total (that’s 1 pound per tenderloin). Depending on how many sides you plan on serving, the 2 pounds of meat should comfortably feed 4 people, maybe more, because that’s 1/2-pound meat per person.
I used my 6-quart slow cooker, and a 7-quart slow cooker is fine. Don’t use anything smaller than a 6 quart (pass on those circular ones too) or else the meat won’t have enough room to cook evenly.
Turkey tenderloins are safe to consume at 165F as measured with a digital thermometer or thermometer laser. You can remove the meat from the slow cooker when it hits 160F, let it rest, and the internal temp will come up to 165F. Make sure NOT to overcook your tenderloins because they won’t be tender any longer!
Technically, yes. You could chop hearty vegetables (butternut squash, carrots, parsnips, potatoes, etc.) into ½-inch chunks and place them in the bottom of the slow cooker, beneath the tenderloins. However, in my experience vegetables, if not diced small, will take longer to cook than the turkey. And by adding them, it will increase the overall cooking time which is only logical since there’s more in the slow cooker. I have a Slow Cooker Pork Tenderloin with Vegetables recipe to give you a general idea how to do it. For it, I do add them 1 hour earlier (although they’re cut more chunky so maybe not necessary if you cut them small enough) and I use an 8-quart slow cooker.
Easy Slow Cooker Turkey Tenderloin Recipe
This turkey tenderloin recipe is similar to my Slow Cooker Turkey Breast recipe, but instead of using a whole bone-in, skin-on turkey breast we’re going to be slow cooking the boneless, skinless tenderloins.
Just like with pork tenderloin and beef tenderloin, the turkey tenderloin such a precious cut of meat because it’s the most tender cut of the entire bird.
And one of the easiest to cook too because they’re smaller and more manageable. No bones, no white and dark meat. Turkey tenderloin is all white meat that comes from a thick, boneless, skinless strip of meat from the turkey breast.
Here’s why I adore this Crockpot turkey tenderloin recipe:
- My slow cooker does all the work for me! I can pop the tenderloins into the slow cooker, set a timer, and walk away.
- It frees up precious oven space on the busiest cooking day of the year. My oven is already going to be jam-packed with a maple pecan ham or a glazed apple spiral ham, stuffing, green bean casserole, and more as I am cooking my holiday meal.
- This recipe is ideal for smaller groups. It makes two tenderloins, which will feed four people comfortably.
- Make and enjoy turkey more often. I don’t know about you, but we rarely eat turkey throughout the year (with the exception of ground turkey in place of ground beef in recipes). Mostly because I have a small family and also don’t have the desire to make a big ‘ole turkey so this recipe cures all that!
- It uses dried herbs instead of fresh, so there’s no need to run to the supermarket just to buy pricey herbs for one recipe. However if you have fresh herbs on hand, use them! Double the amount of finely minced fresh herbs that you would compared to dried.
