Slow Cooker Turkey Tenderloin

Turkey breast tenderloins are one of my favorite "secret weapons" for easy dinners and small gatherings during the holiday season. I started making this when I wanted a turkey dinner without the stress of cooking a whole turkey, and now it's a weeknight regular at our house!

You'll whisk together a quick maple mustard sauce, pour it over the turkey tenderloins, and let your slow cooker do the work. A few hours later, you'll have tender, sliceable turkey and a sweet-savory sauce that's just as good drizzled over mashed potatoes or veggies!

Before You Get Started

Here are a few quick tips so your turkey tenderloin comes out just right:

• Check your packaging: Most of the time, turkey tenderloins come with two tenderloins in one package. You'll want around 2-2.5 lbs of turkey for the slow cooker. You can cut this recipe in half and use one, but only with a smaller slow cooker, or the sauce will burn. You can also make this recipe with a full turkey breast; just double the sauce if it weighs more.
• Don't worry about full coverage: The tenderloins won't be totally submerged in the sauce, and that's okay. They'll stay moist from the steam and slow cooking.
• Stick to low heat: Cooking on low is the secret to juicy, tender turkey (don't rush it on high).
• Ingredient notes: Swap in balsamic vinegar for apple cider vinegar if you prefer. Instead of maple syrup, honey, or brown sugar will work. Swap the soy sauce for tamari or coconut aminos.

How to Make Slow Cooker Turkey Tenderloin

One of the best things about this recipe is how easy it is! In just a few steps, you have a super tender, flavor-packed turkey. Here's what to do:

1. Mix the Sauce

Pour the chicken broth, soy sauce, Dijon mustard, maple syrup, apple cider vinegar, garlic, thyme, and black pepper into your slow cooker. Stir to combine.

Make it herb-forward: Add rosemary, sage, or parsley to the sauce for more herbal punch.

2. Add the Turkey

Pat the turkey tenderloins dry with paper towels, then add them to the sauce. Turn to coat both sides.

3. Slow Cook

Cover and cook on low for 3–4 hours. The turkey will finish coming to temp as it rests.

4. Rest, Slice & Serve

Remove the tenderloins and let them rest for 10 minutes before slicing. Drizzle with the cooking liquid, or thicken the sauce if you want (see below).

Optional: To thicken the sauce, simmer the cooking liquid on the stovetop. Mix 1 tablespoon cornstarch with 1 tablespoon cold water, stir it in, and simmer for 1 minute until glossy.

Go classic! Crockpot Turkey Tenderloin and Gravy

While I absolutely love the maple mustard flavor of the sauce in this recipe, you may be craving classic Thanksgiving flavors. Here's what to do!

1. In the bottom of your slow cooker, add a quartered onion, 2 whole peeled carrots, and 1-2 celery stalks. Pour in 1 cup of chicken or turkey broth.
2. In a small bowl, combine 2 tbsp of softened butter (or olive oil) with 1-2 teaspoons of poultry seasoning or your favorite spice blend. I like paprika, garlic powder, onion powder, thyme, and black pepper. Cover the turkey tenderloins in this mixture.
3. Nestle the tenderloins on top of the vegetables. Cook on low for 3-4 hours until they reach around 160 degrees. Remove the turkey and tent it with foil to rest.
4. Make the turkey gravy: Melt 2 tablespoons of butter over medium heat in a pot. Once melted, add 2 tablespoons of flour to make a roux. Whisk together and cook for 1-2 minutes until flour is fully incorporated and light brown in color. Add 1 cup of the strained cooking liquid from the slow cooker. Continue to whisk and cook until it thickens. This normally takes about 5 minutes. Taste and season as needed. This can also be done with cornstarch for a lighter option.
5. Slice the turkey tenderloins and serve with gravy drizzled on top.

Make-Ahead Options and Storage

After multiple recipe tests, this turkey actually gets better with a night in the fridge.

If you want to make it ahead of time, the biggest concern is the turkey drying out. Therefore, I recommend taking the tenderloin out when it reaches 150 degrees. Do not slice it.

Let it come to room temperature and then store it in the fridge. The sauce can also be made in advance.

When ready to eat, warm it up in a 350-degree oven in a covered baking dish with ½ cup of chicken broth until warmed through. You can also place it back in the slow cooker with the sauce (or chicken broth) for about 30 minutes.

Store any leftovers in an airtight container in the fridge for up to 4 days.

Serving Suggestions

Whenever I am making turkey, I always crave classic holiday side dishes.

• Potatoes: Serve this with some classic Potato Cauliflower Mash or Easy Roasted Potatoes.
• Roasted vegetables: Make some crispy balsamic brussels sprouts, green beans, or butternut squash.
• Sauteed vegetables: Try these amazing Sauteed Peas, Carrots, or Broccoli.
• Salads: Keep things light and healthy with this Shaved Brussels Sprouts salad or tasty Spinach Salad.

Storage and Reheating

Leftover turkey is one of the best parts! Here's how to keep it fresh:

• Store: In an airtight container in the fridge for up to 4 days.
• Freeze: Sliced turkey freezes well for up to 3 months.
• Reheat: Warm gently in the microwave or a covered baking dish with a splash of broth at 325°F until just heated through.
• Leftovers: Make a classic leftover turkey sandwich with cranberry sauce and cornbread sausage stuffing. You can also make Leftover Turkey Tacos with the leftover turkey!