Why You’ll Love Slow Cooker Turkey Breast Tenderloin Recipe

I like this recipe because it requires very little prep while delivering reliable, flavorful results. I appreciate how the slow cooker keeps the turkey tender, and I enjoy having the built-in drippings ready for a simple homemade gravy. It’s one of my favorite ways to make turkey when I want something easy yet satisfying.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 turkey breast tenderloins approximately 24 ounces
1 cup low-sodium chicken broth
2 teaspoons poultry seasoning
1 ½ teaspoons salt or more
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
½ teaspoon pepper
fresh thyme

Gravy
3 tablespoons butter
2 cups turkey drippings from slow cooker add chicken or turkey broth if you don’t have enough
⅓ cup flour
salt and freshly ground pepper to taste

Directions

I start by pouring the chicken broth into the bottom of the slow cooker. I combine the poultry seasoning, salt, garlic powder, onion powder, paprika, and pepper in a small bowl, then coat the turkey tenderloins all over with the seasoning mix. I transfer the seasoned tenderloins to the slow cooker and flip them so they are covered in the broth.

I cook the turkey on HIGH for about 2 hours or on LOW for 3 to 4 hours. I check the internal temperature around the 90-minute mark using an instant read thermometer, making sure it reaches 165°F at the thickest part. Once cooked, I remove the turkey from the slow cooker and let it rest for 5 minutes while I prepare the gravy.

For the gravy, I melt the butter in a medium saucepan, then sprinkle in the flour and whisk until a smooth paste forms. I gradually pour in the turkey drippings, adding extra broth if needed, and whisk until the gravy reaches my desired thickness. I season it with salt and freshly ground pepper to taste.

Servings and Timing

I usually make this recipe to serve about 4 people. Prep time takes me around 5 minutes, cook time is about 4 hours and 10 minutes, and after a 5-minute rest, the total time comes to roughly 4 hours and 20 minutes.

Variations

I sometimes add extra herbs like rosemary or sage for a more aromatic flavor. When I want a slightly smoky note, I mix a little smoked paprika into the seasoning. I also like adding sliced onions or garlic cloves to the slow cooker for extra depth.

Storage/Reheating

I store leftover turkey in an airtight container in the refrigerator for up to 3 days. I reheat it gently in a skillet with a splash of broth or in the microwave until warmed through. I keep the gravy separate and reheat it slowly on the stovetop, stirring often.

FAQs

Can I use frozen turkey tenderloins?

I prefer thawing them first so they cook evenly and reach the correct internal temperature.

How do I know when the turkey is done?

I rely on an instant read thermometer and look for 165°F at the thickest part.

Can I cook this entirely on low heat?

I often cook it on LOW for 3 to 4 hours and find it turns out very tender.

Is resting the turkey really necessary?

I always rest it because it keeps the juices in the meat and improves the texture.

Can I skip the gravy?

I can skip it, but I love using the drippings since they add so much flavor.

What if I don’t have enough drippings?

I top them up with chicken or turkey broth to reach the needed amount.

Can I season the turkey the night before?

I sometimes do this and keep it covered in the fridge to save time.

Does this work for meal prep?

I find it great for meal prep because the turkey stays moist when reheated.

Can I add vegetables to the slow cooker?

I occasionally add carrots or onions, but I keep them under the turkey so it stays moist.

How long can I rest the turkey if needed?

I rest it up to 20 minutes, loosely covered with foil, and add any juices to the gravy.

Conclusion

I love how this slow cooker turkey breast tenderloin delivers tender, juicy results with minimal effort. It has become one of my go-to recipes when I want a dependable turkey dish that feels special without requiring hours of hands-on cooking.