Easy Slow Cooker Turkey Tenderloin

Name: Easy Slow Cooker Turkey Tenderloin
Prep time: 5 min
Cook time: 4 h
Yield: 4 serving
Ingredients: 2 pounds Turkey tenderloin; 1 tablespoon dried rosemary; 1 tablespoon dried oregano; 1 tablespoon dried parsley; 1 teaspoon paprika; ½ teaspoon dried basil; 1 teaspoon salt; ½ teaspoon freshly ground black pepper; Zest of 1 lemon; 1 cup reduced sodium chicken broth; ¼ cup olive oil; ¼ cup fresh lemon juice; 1 medium white or yellow onion; 3 cloves garlic; finely minced fresh parsley

User Reviews

5.0

3 reviews

Excellent

Prep Time
5 mins
Cook Time
4 hrs
Servings
4
Calories
399 kcal
Course
Dinner
Cuisine
American, International

Easy Slow Cooker Turkey Tenderloin

Iris Warren

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🦃🍁🙌🏻 The ultimate SET IT and FORGET IT turkey recipe that’s great for smaller Thanksgiving or Christmas dinners or holiday entertaining! Boneless turkey tenderloins are coated in a FLAVORFUL lemon herb rub before being slow cooked to MOIST and JUICY perfection! This recipe is so EASY and effortless that you can even make it for weeknight family dinners - so you can enjoy turkey more than just once a year!

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Ingredients

Servings

2 pounds Turkey tenderloin usually sold in a package of two, weighing about 1 pound each
1 tablespoon dried rosemary
1 tablespoon dried oregano
1 tablespoon dried parsley
1 teaspoon paprika
½ teaspoon dried basil
1 teaspoon salt
½ teaspoon freshly ground black pepper
Zest of 1 lemon
1 cup reduced sodium chicken broth
¼ cup olive oil
¼ cup fresh lemon juice
1 medium white or yellow onion diced small
3 cloves garlic finely minced
finely minced fresh parsley optional for garnishing

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Instructions

Season the tenderloins evenly with the dried herbs including rosemary, oregano, parsley, paprika, basil, salt, and pepper. Make sure to season both sides. Set aside momentarily.
To a small bowl, zest the lemon, then add the chicken broth, olive oil, lemon juice (from the lemon you just zested), and whisk to combine. Set aside momentarily.
Spray the slow cooker liner with cooking spray if desired and then scatter the diced onions in the bottom of the slow cooker, and evenly sprinkle the garlic.
Place the seasoned tenderloins on top of the bed of onions and garlic, and drizzle the liquid broth and lemon mixture into the slow cooker. Tip - I pour a bit of it on top of the tenderloins, and the rest around the sides, so that the liquid doesn't "wash off" all the seasonings I just applied to the tenderloins.
Slow cook on LOW for 4-5 hours (my preference) OR on HIGH for 2-3 hours, or until the tenderloins are done. Tips - Turkey tenderloins are done when the internal temp reaches 165F as measured by digital thermometer. I pull my tenderloins when they're about 160F and allow them to rest on a cutting board for 5-10 minutes with a sheet of foil over the top, during which time the juices will redistribute and the internal temp will come up to a safe 165F. Don't overcook turkey tenderloins because they's so lean that they will be tough and dry if you do. And always rest the meat before slicing.
Optional Gravy - Make a slurry by combining 2 tablespoons cornstarch with 2 tablespoons water, add this to the juices in the bottom of the slow cooker, set to HIGH, place the lid, and allow it to thicken for 15 minutes, or as desired; check on it and stir it every few minutes.Alternatively, you can transfer the juices to a saucepan on the stove, add the slurry, and simmer over medium-heat for about 5 minutes, or until it has thickened as desired; whisk nearly continuously. Please see the links below as well if you want a more traditional gravy.
After the turkey has rested, optionally garnish with parsley, slice, and serve.

Equipments used:

Notes

Gravy Options:
For a traditional buttery, rich gravy that's made with pan drippings, I recommend my Easy Foolproof Gravy.
If you don't have quite enough pan drippings (fat) from what's produced in this recipe, try my Chicken Broth Gravy which supplements what you're missing with store bought chicken broth.
I also have a Mushroom Gravy recipe which is layered with earthy flavor.
Storage: Leftover turkey will keep airtight in the fridge for up to 4-5 days, or in the freezer for up to 3 months. Reheat it very gently in the microwave, as needed taking care not to dry it out; or consider eating it cold/room temp over a salad or in sandwiches as well.

Nutrition Information

Show Details

Serving 1serving Calories 399kcal (20%) Carbohydrates 7g (2%) Protein 55g (110%) Fat 17g (26%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Cholesterol 101mg (34%) Sodium 756mg (32%) Potassium 172mg (5%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 298IU (6%) Vitamin C 10mg (11%) Calcium 53mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 399 kcal

% Daily Value*

Serving	1serving
Calories	399kcal	20%
Carbohydrates	7g	2%
Protein	55g	110%
Fat	17g	26%
Saturated Fat	3g	15%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	10g	50%
Cholesterol	101mg	34%
Sodium	756mg	32%
Potassium	172mg	4%
Fiber	2g	8%
Sugar	2g	4%
Vitamin A	298IU	6%
Vitamin C	10mg	11%
Calcium	53mg	5%
Iron	1mg	6%