Crock Pot Turkey and Potatoes
User Reviews
4.4
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Prep Time
15 mins
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Cook Time
3 hrs
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Total Time
3 hrs 15 mins
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Servings
4
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Calories
381 kcal
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Course
Main Course
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Cuisine
American
Crock Pot Turkey and Potatoes
Description
The recipe involves rubbing turkey tenderloins with a seasoned butter mixture and placing them in a slow cooker. Potatoes coated with the remaining butter mixture are arranged around the meat, and chicken stock is added before slow cooking. As the ingredients cook on low heat for several hours, the turkey becomes juicy and tender, and the potatoes absorb the savory herbs and garlic notes.
The cooking method produces meat with a mild garlic and chive flavor and potatoes with softened texture complemented by the same seasoning. Slicing the turkey after cooking and serving it with toppings like gravy, extra chives, salt, and pepper completes the dish.
This recipe fits well as a comforting weeknight meal with minimal active cooking time. Leftovers can be stored refrigerated, and broth or juices reserved for making turkey gravy add another dimension to the meal.
Practical guidance includes reserving some cooking juices for gravy preparation and storing leftovers in airtight containers in the refrigerator for up to three days to maintain freshness.
Ingredients
- ¼ cup butter softened, unsalted
- 1 tablespoon chive chopped, fresh
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 shallot minced (about 1/4 cup)
- 24 ounces Turkey tenderloin (2 tenderloin pack)
- 1 pound red potatoes washed and halved, petite
- ½ cup chicken stock
Toppings
- turkey gravy
- chives chopped
- salt to taste
- black pepper to taste
Instructions
- In a medium bowl, combine butter, chives, garlic, salt, and shallot. Divide in half.
- Pat turkey breast dry with a paper towel. Rub half of the butter mixture on the tenderloins and place in crock pot.
- In a large bowl combine the remaining mixture onto the potatoes. Place potatoes around the turkey tenderloins. Pour in chicken stock/broth and cover.
- Cook on LOW for 3 hours or until a meat thermometer reads 165 degrees F.
- Remove turkey from crock pot and slice on a cutting board. Top with gravy, chives, and/or additional salt & pepper to taste.
Notes
- Reserve about 1.5 cups of cooking broth after cooking to make turkey gravy.
- Store leftovers in an airtight container in the refrigerator for up to three days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Calories | 381kcal | 19% |
| Carbohydrates | 21g | 7% |
| Protein | 43g | 86% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 107mg | 36% |
| Sodium | 761mg | 32% |
| Potassium | 577mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 387IU | 8% |
| Vitamin C | 11mg | 12% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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