Slow Cooker Turkey Tenderloin

This slow cooker turkey tenderloin is a simple main course that delivers tender, flavorful meat with very little effort. The turkey cooks in a savory and slightly sweet sauce made with honey, dijon mustard, and herbs.

Using the slow cooker keeps the turkey moist and frees up your oven. It takes just a few minutes to prepare the marinade, and then the crockpot does all the work, making it a great choice for a busy day.

Why will you love Slow Cooker Turkey Tenderloin?

The slow cooker provides gentle, even heat, which helps prevent the lean turkey tenderloin from drying out.

Marinating the turkey, even for a short time, allows the flavors of the sauce to penetrate the meat.

Resting the cooked turkey before slicing is an important step that allows the juices to redistribute, ensuring every slice is moist.

Slow Cooker Turkey Tenderloin Ingredients

• Turkey Tenderloin: These are boneless, skinless strips of meat from the turkey breast. They are very lean and cook relatively quickly.

• Honey: You can substitute maple syrup for a different kind of sweetness.

• Apple Cider Vinegar: This provides a bit of tang to balance the honey. White wine vinegar would also work.

• Herbs: This recipe uses dried thyme and rosemary, but fresh herbs are a nice addition. Use about three times the amount if using fresh.

• Chicken Broth: Use low-sodium broth if you prefer to have more control over the saltiness of the final dish.

Exact quantities are in the recipe card below.

How to Make Slow Cooker Turkey Tenderloin

Step 1: Prepare the Marinade

Start by making the flavorful marinade. In a medium bowl, whisk together the olive oil, apple cider vinegar, honey, and dijon mustard. Stir in the minced garlic, dried thyme, dried rosemary, salt, and black pepper until everything is well combined.

Step 2: Marinate the Turkey

Place the turkey tenderloins in a large zip-top bag or a shallow dish. Pour the marinade over the turkey, making sure to coat it completely. Seal the bag or cover the dish and refrigerate for at least one hour, or up to six hours, to let the flavors soak in.

Step 3: Slow Cook the Tenderloin

Transfer the turkey tenderloins and all of the marinade from the bag into the basin of your slow cooker. Pour the chicken broth around the meat. Cover the slow cooker and set it to cook on the LOW setting for 3 to 4 hours.

Step 4: Check for Doneness and Rest

The turkey is ready when a meat thermometer inserted into the thickest part registers 165°F (74°C). Carefully remove the tenderloins and place them on a cutting board. Tent with foil and let them rest for 10 minutes before slicing and serving.

What to Serve with Slow Cooker Turkey Tenderloin

Serve the sliced turkey with the cooking juices spooned over the top. It pairs well with mashed potatoes, roasted vegetables, or a simple green salad.

Helpful Tricks for Slow Cooker Turkey Tenderloin

For food safety, poultry must be cooked to a minimum internal temperature of 165°F (74°C). Always use a meat thermometer for an accurate reading.

The liquid left in the slow cooker can be thickened to make a gravy. Pour it into a small saucepan and bring to a simmer. Whisk in a slurry of 1 tablespoon cornstarch and 2 tablespoons cold water and cook until thickened.

If you have fresh herbs, you can use 1 1/2 teaspoons each of fresh thyme and rosemary instead of the dried versions.

How to Store and Freeze Slow Cooker Turkey Tenderloin

Store leftover turkey in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. Reheat slices gently in the microwave or in a covered skillet with a splash of broth to keep them moist.

Slow Cooker Turkey Tenderloin Recipe FAQs

Can I cook this on HIGH in the slow cooker?

Yes, you can cook it on HIGH for about 1.5 to 2.5 hours. Keep a close eye on the internal temperature, as turkey tenderloin can overcook quickly on a higher setting.

My turkey tenderloins are frozen. Can I still make this?

It is best to thaw the turkey tenderloins completely in the refrigerator before cooking. Cooking poultry from frozen in a slow cooker is not recommended as it can spend too much time at an unsafe temperature where bacteria can grow.

What can I do with the leftover liquid in the pot?

The liquid makes a delicious sauce. You can serve it as is, or you can thicken it into a gravy. To do this, pour the liquid into a small saucepan, bring it to a simmer, and whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) until thickened.

Slow Cooker Turkey Tenderloin

Tender turkey tenderloin cooked in the slow cooker with a simple honey, mustard, and herb sauce.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Course Main Course

Cuisine American

Servings 6 servings

Ingredients

  

• 1.5 lb turkey tenderloins (about 2) 680 g
• 1 cup chicken broth 240 ml
• 2 tbsp olive oil 30 ml
• 2 tbsp honey 30 ml
• 2 tbsp apple cider vinegar 30 ml
• 1 tbsp dijon mustard
• 3 cloves garlic minced
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 tsp salt
• 1/4 tsp black pepper

Instructions

 

• In a medium bowl, whisk together the olive oil, honey, apple cider vinegar, dijon mustard, minced garlic, thyme, rosemary, salt, and pepper to create the marinade.
• Place the turkey tenderloins in a large zip-top bag or a shallow dish. Pour the marinade over the turkey and turn to coat. Seal or cover and refrigerate for at least 1 hour, or up to 6 hours.
• Transfer the turkey and all of the marinade into the insert of a slow cooker.
• Pour the chicken broth into the slow cooker around the turkey.
• Cover and cook on LOW for 3 to 4 hours.
• The turkey is done when an internal temperature of 165°F (74°C) is reached. Check with a meat thermometer inserted into the thickest part of the tenderloin.
• Remove the turkey from the slow cooker and place it on a cutting board. Tent loosely with foil and let it rest for 10 minutes before slicing against the grain.

Notes

For food safety, poultry must be cooked to a minimum internal temperature of 165°F (74°C). Always use a meat thermometer for an accurate reading.

The liquid left in the slow cooker can be thickened to make a gravy. Pour it into a small saucepan and bring to a simmer. Whisk in a slurry of 1 tablespoon cornstarch and 2 tablespoons cold water and cook until thickened.

If you have fresh herbs, you can use 1 1/2 teaspoons each of fresh thyme and rosemary instead of the dried versions.

Keyword easy dinner, main dish, slow cooker, slow cooker turkey tenderloin, turkey