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closeup of green dinner plate containing sliced turkey breast, mashed potatoes and green beans, with slow cooker in the background
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Juicy Turkey Tenderloin in the Slow Cooker

Whether you need a hands‑off holiday dinner or a set-it-and-forget-it entrée, slow cooker turkey tenderloin is the solution! Get juicy and tender results every time without worrying about it drying out. Serve delicious slices topped with savory garlic butter sauce made alongside the meat.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 3 hours
Resting time 15 minutes
Total Time 3 hours 30 minutes
Servings 6
Calories 238kcal
Author Jennifer Draper

Equipment

  • Slow Cooker

Ingredients

  • 2 pounds turkey tenderloin about 2 pieces
  • 4 tablespoons butter
  • 2 teaspoons Cajun seasoning mild, low-sodium if possible
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt optional, not needed if Cajun seasoning has salt
  • 1 tablespoon jarred minced garlic
  • ½ cup chicken broth

Instructions

  • In a small bowl, mix Cajun seasoning, thyme, parsley, garlic powder, onion powder, and salt (if needed)
  • Add butter, broth, minced garlic, and turkey to slow cooker and sprinkle seasoning blend evenly over top of tenderloin
  • Cover and cook on high for 2-3 hours or low for 4-6 hours until turkey reaches an internal temperature of at least 165 ℉
  • Transfer turkey to a cutting board and let it rest 5-10 minutes before slicing
  • Spoon garlic butter sauce from slow cooker over slices to serve

Notes

  • Store in the fridge for up to 3 days, or wrap tightly and freeze for up to 2 months. Thaw in the fridge before reheating.
  • Reheat at 300℉ in the oven or 50% power in the microwave, adding a splash of broth or water if needed.
  • Turkey must reach an internal temperature of at least 165 ℉. I like to cook it even longer to get it to fall-apart tender.
  • Let it rest before slicing to preserve the juices.
  • Brown the meat in a skillet before slow cooking for extra flavor.
  • Thicken the sauce with a cornstarch slurry after the tenderloin is removed, and heat on high for 15 minutes or until the desired thickness.

Nutrition

Calories: 238kcal | Carbohydrates: 1g | Protein: 36g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 88mg | Sodium: 362mg | Potassium: 46mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 568IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 0.4mg