Crock Pot Turkey Tenderloin

Why You’ll Love This Recipe

This easy and flavorful turkey tenderloin is tender, juicy, and perfect for smaller gatherings. The crock pot brings out the best in the turkey, ensuring every bite is infused with a delicious marinade.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 1 ½ pounds turkey tenderloin (about 2 tenderloins)
• 1 cup chicken broth (or stock)
• For the Marinade
  • 2 tablespoon olive oil
  • 2 tablespoon apple cider vinegar
  • 2 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 3 garlic cloves, crushed
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 teaspoon sea salt
  • ¼ teaspoon pepper

Directions

1. Whisk together the marinade ingredients.
2. Marinate the tenderloins for at least 1 hour (or up to 6 hours).
3. Add the turkey and marinade to the slow cooker, pour chicken broth over, and cook on low for 6-8 hours, checking internal temp after 4 hours.
4. Let the turkey rest for 10-15 minutes before slicing.

Servings and timing

Servings: 6 Prep Time: 5 minutes Cook Time: 6 hours Marinating Time: 1 hour

Variations

• Swap honey for maple syrup.
• Use different herbs like sage or oregano.

Storage/Reheating

Store leftovers in an airtight container for up to 4 days in the fridge. To freeze, place in a freezer-safe bag for up to 3 months.

FAQs

Can I skip marinating the turkey?

Yes, you can add the marinade directly to the slow cooker.

Where can I find turkey tenderloins?

Most grocery stores, especially in fall, or try brands like Jennie-O.

Can I cook on high in the crockpot?

Cooking on high will require about 4 hours, but low gives the best results.

Can I use chicken broth instead of stock?

Yes, chicken broth or vegetable broth will work as a substitute.

Is this recipe healthy?

Yes, turkey tenderloin is lean and low in calories.

Can I make this recipe ahead of time?

Yes, marinate the turkey ahead, then cook the day of.

How do I know when the turkey is cooked?

Use a meat thermometer; it should reach 165°F.

Can I use fresh herbs?

Yes, you can substitute fresh for dried thyme and rosemary.

Can I double this recipe?

Yes, just use a larger crock pot and adjust the cook time.

Can I cook the turkey from frozen?

It’s recommended to thaw before cooking for best results.

Conclusion

This crock pot turkey tenderloin is an easy, flavorful, and tender dish that’s perfect for small gatherings. The hands-off cooking process ensures juicy turkey every time, making it a stress-free meal for any occasion.

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Crock Pot Turkey Tenderloin

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This Crock Pot Turkey Tenderloin is a simple and flavorful recipe that yields juicy, tender turkey every time. The turkey is marinated in a delicious blend of olive oil, honey, apple cider vinegar, Dijon mustard, garlic, and herbs, then slow-cooked to perfection in the crockpot. It's ideal for smaller gatherings, holiday meals, or any time you want a hassle-free dinner. Try this easy recipe for a tender and flavorful meal with minimal effort!

• Author: Janet
• Prep Time: 5 minutes
• Marinating Time: 1 hour
• Cook Time: 6 hours
• Total Time: 7 hours
• Yield: 6 servings
• Category: Main Course
• Method: Slow Cooker (Crockpot)
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 1 ½ pounds turkey tenderloin (about 2 tenderloins)
• 1 cup chicken broth (or stock)

For the Marinade:

• 2 tbsp olive oil
• 2 tbsp apple cider vinegar
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 3 garlic cloves, crushed
• ½ tsp dried thyme
• ½ tsp dried rosemary
• 1 tsp sea salt
• ¼ tsp pepper

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Instructions

• Whisk together the marinade ingredients in a bowl.
• Marinate the turkey tenderloins for at least 1 hour (up to 6 hours for best flavor).
• Add the turkey and marinade to the crock pot.
• Pour chicken broth over the turkey.
• Set the crock pot on low and cook for 6-8 hours, checking the internal temperature after 4 hours.
• Let the turkey rest for 10-15 minutes before slicing.

Notes

• You can swap honey for maple syrup for a different flavor.
• Fresh herbs like sage or oregano can replace dried thyme and rosemary.
• To store leftovers, keep in an airtight container in the fridge for up to 4 days. You can freeze for up to 3 months.