Turkey Tenderloin Crock Pot Recipe
Make a juicy and flavorful turkey tenderloin in your crock pot. It's an easy alternative to turkey breast for a small gathering or family dinner.
Servings: 6
Calories: 187kcal
Equipment
- crock pot (slow cooker)
Ingredients
- 1 ½ pounds turkey tenderloin (about 2 tenderloins)
- 1 cup chicken broth or chicken stock, regular or low-sodium
For the Marinade
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon dijon mustard
- 3 garlic cloves crushed
- ½ teaspoon dried thyme (or 6 sprigs fresh thyme)
- ½ teaspoon dried rosemary (or 1 sprig fresh rosemary)
- 1 teaspoon sea salt
- ¼ teaspoon pepper
Instructions
- In a large bowl, whisk together the olive oil, vinegar, honey, dijon mustard, garlic, herbs, and seasonings until evenly combined.
- Place the tenderloins in a gallon-sized Ziploc bag with the marinade. Close the bag and toss to coat. Cover and refrigerate for at least 1 hour, (or up to 6 hours), to allow the flavors to infuse with the poultry.
- Add poultry and marinade to the slow cooker. Pour broth over meat, then place the lid on your crock pot. Cook the turkey breast tenderloins on low for 6-8 hours, checking the turkey tenderloin temp after 4 hours.
- The poultry is done when a thermometer inserted into the thickest part of the meat registers 165 degrees Fahrenheit. To avoid overcooking, remove turkey when the internal temp reaches 163°F.Tent the tenderloins with foil and allow them to rest for 10 minutes before slicing and serving.
Video
Notes
Short on Time? Skip the Marinade! If you don't have time to marinate, simply whisk the marinade ingredients together and pour directly over the turkey tenderloins in your crock pot. Add the broth and cook as directed. The turkey will still absorb plenty of flavor as it slow cooks.
We use fresh tenderloins or thawed from frozen. According to the USDA website, it is generally considered unsafe to prepare frozen meat in a crock pot.
Where can I buy turkey tenderloins? Most local grocery stores carry them in the fall, but I find the Jennie-O brand year-round at Wal-Mart.
TFN Pro Tip: After cooking, let the tenderloins rest for 10-15 minutes. During the resting time, the poultry will continue to cook (this is known as carryover cooking.) To prevent the poultry from overcooking, remove the meat from the slow cooker when the internal temperature is 163°F.
Storing Instructions:
- Leftovers will last up to 4 days stored in a sealed container in the refrigerator.
- They also are great to freeze! Once cooled transfer them to a freezer-safe zipper bag, and keep them stored for up to 3 months.
Nutrition
Serving: 4 ounces | Calories: 187kcal | Carbohydrates: 6g | Protein: 26g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 51mg | Sodium: 493mg | Potassium: 13mg | Fiber: 1g | Sugar: 6g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg