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Wondering how to cook a turkey tenderloin in a crock pot? This easy slow cooker recipe is perfect for a small family. The tender turkey is seasoned with garlic, butter, and herbs, and makes great leftovers that you can enjoy all week long!
Table of Contents
- Ingredients
- How to Cook a Turkey Tenderloin in Crock Pot
- Turkey Tenderloin Crock Pot Time
- Serving Suggestions
- Preparation and Storage Tips for Crockpot Turkey Breast Tenderloin
- Crockpot Turkey Tenderloin Recipe Variations
- Tips for the Best Turkey Tenderloin Crock Pot Recipe
- Crock Pot Turkey Tenderloin Recipe
Whether you’re serving a small family for a holiday meal like Thanksgiving or Christmas, or just looking for a flavorful alternative to chicken for your next weeknight supper, this crock pot turkey tenderloin is the perfect solution! The flavorful and juicy white meat turkey is seasoned with garlic and herbs, basted with garlic butter pan sauce, and finished under the broiler. It’s delicious alongside stuffing, green bean casserole, cranberry sauce, and pumpkin pie!
Is turkey tenderloin the same as turkey breast?
The turkey tenderloin (or “turkey breast tenderloin”) and the turkey breast are not the same part of the bird. The turkey tenderloin is the cut of meat underneath the turkey breast. It’s sold boneless and skinless, and is similar in shape and size to a large boneless, skinless chicken breast. Since the turkey breast tenderloin does not get much exercise, the meat is very tender and can be cooked in a variety of different ways.
The turkey breast, by contrast, is typically sold bone-in and skin-on. It’s a much larger cut than the turkey tenderloin, weighing about 7 lbs. for a whole, bone-in turkey breast.
Do you put a liquid in the crock pot for the turkey breast?
No, for this recipe, you do not need to add cooking liquid to the slow cooker. Condensation will form in the heat of the Crock Pot, adding liquid and creating a moist cooking environment for the turkey. We don’t want to water-down the garlic butter sauce and drippings with extra liquid.
That said, if you plan to make a gravy from the drippings, you can go ahead and add chicken broth and/or white wine to the slow cooker. It won’t hurt the meat! Use the chicken broth and drippings to make a gravy at the end, rather than basting the turkey tenderloin with the garlic butter sauce.
Ingredients
This is just a quick overview of the ingredients that you’ll need for our favorite turkey tenderloin slow cooker recipe. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.
- Turkey breast tenderloins: typically sold in packs of two, which weigh a total of about 1 ½ pounds. I use either Jennie O tenderloins or Butterball brand, but any similar variety will work.
- Kosher salt, dried sage, garlic powder, onion powder, and ground black pepper: the dry rub that seasons the meat.
- Olive oil: helps the seasoning adhere to the turkey, and helps it brown as it sears in the skillet.
- Butter: a little bit of extra fat adds flavor, richness, and moisture to the turkey, while also creating a sauce at the end that you can use to baste the meat before broiling.
- Garlic cloves: just lightly smashed, but not peeled. The peel protects the garlic from burning in the Crock Pot, and allows the subtle garlic flavor to infuse the meat and the butter sauce as the turkey slowly cooks.
- Rosemary: fresh herbs that season the garlic butter sauce and infuse the meat with extra flavor as it cooks.
How to Cook a Turkey Tenderloin in Crock Pot
This turkey breast tenderloin crock pot dinner is the perfect way to enjoy moist, tender, and flavorful meat — whether you’re celebrating a holiday or just enjoying an easy weeknight meal. The detailed instructions are included in the recipe card below, but here’s the quick version:
- Stir together the seasoning rub.
- Coat the turkey with olive oil and rub with the seasoning blend.
- Sear the turkey in a hot skillet just until browned on both sides.
- Place the turkey in a slow cooker, along with butter, garlic cloves, and rosemary sprigs.
- Cover and cook on low until the meat reaches an internal temperature of 165°F.
- Baste the turkey with the garlic butter sauce from the slow cooker, and then place under the broiler to brown (if you’d like). This final step is optional!
Turkey Tenderloin Crock Pot Time
The total cooking time will vary for turkey tenderloins in the slow cooker. That’s why it’s always best to use an instant read meat thermometer to know when your turkey is cooked perfectly. It will be tender and juicy when it reaches an internal temperature of 165°F.
It’s very important to keep an eye on your tenderloins the first time that you make this recipe so that you don’t overcook the lean meat. Overdone turkey becomes tough and dry. Every slow cooker runs at a slightly different temperature, which is why the recipe provides suggested timeframes rather than exact cooking times. For example, my Crock Pot cooks at a fairly high temperature, so the turkey is always done after just 1 hour on HIGH or 2 hours on LOW. Other pots may require longer.
Serving Suggestions
Whether it’s Thanksgiving, Christmas, or just a regular Sunday supper, this slow cooker turkey tenderloin goes well with just about any of your favorite side dishes. Pair the main dish meat with any of these easy options:
- Green Bean Casserole, Arkansas Green Beans with Bacon, or Southern-Style Green Beans
- Apple and Butternut Squash Casserole
- Cornbread Stuffing or Sausage Stuffing
- Cranberry Sauce or Cranberry Salad
- Jiffy Corn Casserole
- Ambrosia Salad or Watergate Salad
- Cranberry Bread or One-Bowl Cranberry Orange Muffins
- Coleslaw or Vinegar Coleslaw
- Baked Potato Wedges, Sweet Potato Casserole, Buttermilk Mashed Potatoes, Make-Ahead Garlic Mashed Potatoes, or Twice Baked Potatoes
- Southern Cornbread, Skillet Cornbread, Bakery-Style Corn Muffins, Sweet Cornbread, Cornbread with Cake Mix, Pumpkin Cornbread, Old-Fashioned Corn Sticks, or Jiffy Cornbread with Creamed Corn
- Creamy Baked Mac and Cheese, Duke’s Homemade Mac and Cheese, Crock Pot Mac and Cheese, Stovetop Shells and Cheese, or No-Boil Easy Mac and Cheese
- Southern Buttermilk Biscuits, Flaky Biscuits, 3-Ingredient Buttermilk Biscuits, Sweet Potato Biscuits, Cheese Biscuits, Easy Drop Biscuits
- Pumpkin Bread or Pumpkin Muffins
- 3-Ingredient Sour Cream Muffins
- Honey Beer Bread or Cheddar Chive Beer Bread
- Wedge Salad, Classic Caesar Salad, House Salad with Candied Pecans, or a Green Salad with Red Wine Vinaigrette
- Broccoli Cauliflower Salad or Broccoli and Cheese
- Fried Apples or Baked Apple Slices
- Southern Succotash
- Southern Collard Greens or Sweet and Spicy Collard Greens with Bacon
- Charleston Red Rice
- Okra and Tomatoes
- Southern Squash Casserole
- Cheese Grits
- Fried Cabbage with Apples and Onion, Braised Red Cabbage, or Roasted Cabbage
Preparation and Storage Tips for Crockpot Turkey Breast Tenderloin
Leftover cooked turkey will keep in an airtight container in the refrigerator for 3-4 days. Wrapped tightly, the meat will last in the freezer for up to 3 months.
To reheat turkey tenderloin: Place the turkey on a sheet pan and warm in a 325°F oven just until heated through (about 10-15 minutes). Be careful not to overheat, or the tenderloin will become dry. You can also reheat individual portions of turkey in the microwave for 1-2 minutes.
Crockpot Turkey Tenderloin Recipe Variations
- Marinated turkey tenderloin Crock Pot recipe: if you’re starting with marinated turkey breast tenderloins, skip the olive oil and seasoning rub. Cook as instructed, adding only the butter and the garlic to the slow cooker. The marinade will have plenty of flavor, so the extra rosemary isn’t necessary.
- Double all of the ingredients to feed a larger family — or to have extra meat for turkey sandwich, turkey soup, or turkey casserole leftovers. The cooking instructions remain the same, although you’ll likely need to sear the tenderloins in batches so that they don’t overcrowd your skillet.
- Change the seasonings that you use. Try a bbq rub, use a simple combination of kosher salt and freshly ground black pepper, or try other herbs and spices like parsley, thyme, chives, oregano, paprika, or chili powder.
- Add a hint of sweetness by mixing some brown sugar into the seasoning.
- Make it spicy by adding cayenne.
Tips for the Best Turkey Tenderloin Crock Pot Recipe
- Searing the turkey tenderloin in a skillet before transferring it to the slow cooker adds flavor and color to the finished dish.
- For even more of a browned, crisp exterior, baste the meat with the garlic butter sauce and then place it under the broiler for a few minutes at the very end. This step is optional, but it does add a nice texture to the outside of the turkey, which you can’t achieve in the moist environment of the Crock Pot.
- Be careful not to overcook your turkey. I find that the turkey breast tenderloins have the best texture when cooked in my slow cooker on HIGH for about 1 hour. That keeps them moist and juicy, and prevents them from drying out. The meat is done when it reaches an internal temperature of 165°F.
- Also remember — every slow cooker runs at a slightly different temperature (which is why the recipe gives you general time ranges, rather than exact times). Just get familiar with your pot and adjust accordingly.
- Allow the turkey to rest for about 10 minutes before slicing and serving. This gives the juices time to redistribute so that the meat retains its moisture.
More Turkey Recipes to Try
Slow Cooker Turkey Breast
7 hours hrs 35 minutes mins
Leftover Turkey Soup with Wild Rice
1 hour hr 15 minutes mins
Smoked Turkey Breast
4 hours hrs 35 minutes mins
Crock Pot Turkey Tenderloin
Ingredients
- 2 turkey breast tenderloins (about 1 ½ pounds total)
- 1 teaspoon kosher salt
- ¾ teaspoon dried sage
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ½ teaspoon ground black pepper
- ¼ cup olive oil, divided
- 2 tablespoons butter, diced into small pieces
- 2 garlic cloves, gently smashed (but not peeled)
- 2 fresh rosemary sprigs
Instructions
- In a small bowl, combine kosher salt, sage, garlic powder, onion powder, and ground black pepper. Set aside.
- Pat the turkey tenderloins dry, rub each with about 1 tablespoon of olive oil; rub seasoning mixture on both sides of the meat.
- Heat remaining 2 tablespoons of olive oil in a large skillet over medium heat. When the oil shimmers, add turkey; cook until browned on both sides, about 2-3 minutes per side. Transfer the turkey to a slow cooker.
- Place butter on top of and around the turkey. Arrange the garlic cloves and the rosemary in the slow cooker around the turkey.
- Cover and cook on LOW for 3-4 hours or on HIGH for 1-2 hours, or until the turkey registers at least 165°F in the center when measured with an instant read thermometer.
- Optional: transfer the turkey to a large rimmed baking sheet. Preheat the broiler on HIGH. Baste or drizzle the garlic butter sauce from the slow cooker on top of the turkey. Place under the broiler for a few minutes, just until browned and slightly crispy on top. Keep a close eye on the meat while it’s under the broiler, since it can burn quickly.
- Let the turkey rest for about 10 minutes before slicing and serving.
Notes
- Searing the turkey tenderloin in a skillet before transferring it to the slow cooker adds flavor and color to the finished dish.
- For even more of a browned, crisp exterior, baste the meat with the garlic butter sauce and then place it under the broiler for a few minutes at the very end. This step is optional, but it does add a nice texture to the outside of the turkey, which you can’t achieve in the moist environment of the Crock Pot.
- Be careful not to overcook your turkey. I find that the turkey breast tenderloins have the best texture when cooked in my slow cooker on HIGH for about 1 hour. That keeps them moist and juicy, and prevents them from drying out. The meat is done when it reaches an internal temperature of 165°F.
- Also remember — every slow cooker runs at a slightly different temperature (which is why the recipe gives you general time ranges, rather than exact times). Just get familiar with your pot and adjust accordingly.
- Allow the turkey to rest for about 10 minutes before slicing and serving. This gives the juices time to redistribute so that the meat retains its moisture.
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