Crock Pot Turkey Tenderloin

This Crock Pot Turkey Tenderloin is a juicy and flavorful recipe, which uses turkey tenderloins and fresh lemon juice. It’s a no-fuss take on the classic, ready in about 4 hours and 10 minutes.

Crock Pot Turkey Tenderloin Ingredients

• 2 pounds turkey tenderloin (usually sold in a package of two, 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 garnish)

How To Make Crock Pot Turkey Tenderloin

1. Season the turkey: Rub turkey tenderloins evenly with rosemary, oregano, parsley, paprika, basil, salt, and pepper on both sides.
2. Mix the liquid: In a small bowl, combine lemon zest, chicken broth, olive oil, and lemon juice. Whisk to blend.
3. Prep the slow cooker: Spray the liner if desired. Scatter diced onions and minced garlic across the bottom.
4. Add turkey and liquid: Place seasoned tenderloins over the onions and garlic. Pour the lemon-broth mixture around the sides and a bit on top of the turkey.
5. Slow cook: Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until internal temp reaches 165°F (remove at 160°F and let rest to reach 165°F).
6. Optional gravy: Combine 2 tablespoons cornstarch with 2 tablespoons water to make a slurry. Add to slow cooker juices and heat on HIGH for 15 minutes or simmer on the stove for 5 minutes, whisking continuously.
7. Serve: Let turkey rest 5–10 minutes under foil, slice, garnish with parsley if desired, and serve.

Recipe Tips

• When is turkey tenderloin done? It’s safe to eat at 165°F. Pull it from the crock pot at 160°F and let it rest so it finishes cooking and stays juicy.
• How to avoid dry turkey: Don’t overcook. Turkey tenderloin is lean and dries out easily. Use a meat thermometer.
• Can I add vegetables? Yes, root vegetables like carrots or potatoes can cook in the broth alongside the turkey.
• Best way to reheat leftovers: Warm gently in the microwave or serve cold in sandwiches or salads.
• How to make quick gravy: Use the juices from the slow cooker and thicken with a cornstarch slurry.

What To Serve With Turkey Tenderloin

Pair this citrusy, herbed turkey with your favorite comforting sides:

• Mashed potatoes
• Roasted Brussels sprouts
• Wild rice or herbed quinoa
• Steamed green beans
• Dinner rolls

How To Store Turkey Tenderloin

Refrigerate: Keep leftovers in an airtight container for up to 4–5 days.

Freeze: Freeze cooked turkey for up to 3 months. Thaw overnight and reheat gently to avoid drying it out.

Turkey Tenderloin Nutrition Facts

• Calories: 399
• Protein: 55g
• Carbohydrates: 7g
• Fat: 17g
• Saturated Fat: 3g
• Cholesterol: 101mg
• Sodium: 756mg
• Fiber: 2g
• Sugar: 2g
• Vitamin C: 10mg
• Calcium: 53mg
• Iron: 1mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I cook turkey tenderloin on high?
Yes, cook on HIGH for 2–3 hours, but use a thermometer to avoid overcooking.

Is turkey tenderloin the same as turkey breast?
No, it’s a different cut—tenderloin is smaller, boneless, and very lean.

Can I use fresh herbs instead of dried?
Yes, but double the amount and add them later in the cooking process.

How do I make it more citrusy?
Add extra lemon zest or a splash of lemon juice before serving.

Can I prep this the night before?
Yes, season the turkey and mix the broth ahead—store in the fridge until ready to cook.

Try More Recipes:

• Crock Pot Jennie-O Turkey Breast
• Crock Pot Healthy Turkey Chili
• Crock Pot Ground Turkey Tacos

Crock Pot Turkey Tenderloin

Recipe by Robert Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

4

hours 

Calories

399

kcal

This easy slow cooker turkey tenderloin is packed with herbs, lemon, and garlic for a flavorful, juicy main dish.

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 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
  

• 3 cloves garlic, minced
  

• Optional: fresh parsley for garnish
  

Directions

• Season tenderloins with all dried herbs, salt, and pepper on both sides.
  
• In a bowl, whisk together lemon zest, broth, olive oil, and lemon juice.
  
• Spray slow cooker liner (optional), add diced onion and garlic to bottom.
  
• Place seasoned turkey on top. Pour broth mixture mostly around the sides.
  
• Cook on LOW for 4–5 hours or HIGH for 2–3 hours, until internal temp is 165°F.
  
• Let rest under foil 5–10 minutes before slicing.
  
• Optional: Make gravy using pan juices and a cornstarch slurry. Serve warm.