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sliced turkey tenderloins on wood cutting board topped with herbs and lemon slices.
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5 from 4 votes

Slow Cooker Turkey Tenderloin Recipe

Skip the hassle of roasting a whole bird and make this juicy, flavorful Slow Cooker Turkey Tenderloin recipe instead! It’s the perfect easy main dish for a smaller Thanksgiving gathering or cozy fall dinner that still feels festive and delicious.
Prep Time4 hours
Cook Time4 hours
Total Time7 hours
Course: dinner, Main Course
Servings: 8
Calories: 200kcal
Author: Courtney Paige

Ingredients

  • 2 turkey tenderloins 24 oz each (We love Jennie-Os)

Wet brine:

  • 3 cups water
  • 1/4 cup kosher salt
  • 2 tbsp brown sugar
  • 1/2 lemon sliced
  • 1/2 orange sliced
  • 1 container fresh poultry herbs rosemary, sage, and thyme
  • Cracked pepper

All-purpose turkey seasoning:

  • 2 tsp kosher salt
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp brown sugar
  • 1 tsp black pepper
  • 1 tsp dried thyme
  • 1 tsp dried sage

Slow Cooker

  • 1 white onion
  • 4 large carrots halved and quartered lengthwise
  • 3 cups chicken stock 

Instructions

The day before

  • Make the wet brine for the turkey tenderloins. Remove the turkey tenderloins from their packaging and pat their liquid away.
  • In a large pyrex dish (deep enough to fit 3 cups of water + ingredients), place the turkey tenderloins.
  • In a large pyrex measuring quart, whisk together water and kosher salt until salt is dissolved.
  • Pour the salted water into the dish with the turkey tenderloins. Then sprinkle the brown sugar over the dish. Place lemon and orange slices on the top, gently submerging them, along with the fresh herbs. Finish with cracked pepper.
    4 turkey tenderloins lined up in glass baking dish drowned in salt water brine topped with herbs, lemon slices and orange slices.
  • Cover the turkey tenderloins and place in the refrigerator overnight! Make the all-purpose turkey seasoning in a small bowl. Cover and set aside until tomorrow.

Turkey day!

  • Remove the turkey tenderloins with tongs from the wet brine and place on a plate layered with paper towels, patting dry (don’t worry, the wet brine was so the turkey will stay moist on the inside while cooking).
  • Place the diced onions and carrots on the bottom of the slow cooker. Use a spoon to generously season the turkey tenderloins, each side (I used all of the seasoning). Using the tongs, gently place each seasoned turkey tenderloin on top of the onions & carrots.
  • There should be a few gaps where you can see the carrot/onion mixture. Pour the chicken stock into the pot, careful to avoid the turkey tenderloins so they don’t lose their seasonings.
    raw, seasoned turkey tenderloins, carrots and onions in large crock pot.
  • Fill with chicken stock until the vegetables are totally submerged and the liquid is just touching the bottom of the turkey tenderloins.
  • Cover and cook on low for 4-5 hours. Note: I’ve found my Crock Pot cooks quickly on low.You will know your Crock Pot best. After 3 hours, check the internal temperature so you have a gauge of how well it’s cooking.
  • Once the turkey reaches an internal temperature of 160-165F. Remove it from the crock pot with tongs on a large cutting board. Allow it to rest briefly before using a sharp knife to cut through (it should slice like butter).
    sliced turkey tenderloins on white cutting board.
  • Serve warm and let your guests rave about the best turkey they’ve ever had (and the easiest for you!)

Nutrition

Serving: 1serving | Calories: 200kcal | Carbohydrates: 6g | Protein: 42g | Fat: 1g | Cholesterol: 105mg | Sodium: 644mg | Potassium: 20mg | Fiber: 1g | Sugar: 4g