Crock Pot Turkey Tenderloin

Wondering how to cook a turkey tenderloin in a crock pot? This easy slow cooker recipe is perfect for a small family!

Course Dinner

Cuisine American

Keyword crock pot turkey tenderloin, slow cooker turkey tenderloin, turkey tenderloin crock pot

Prep Time 15

Cook Time 2

Resting Time 10

Total Time 2 25

Servings people

Calories 300kcal

Author Blair Lonergan

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.

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.