Slow Cooker Turkey Tenderloin with Gravy

Slow Cooker Turkey Tenderloin with Gravy

Tender, juicy, and full of flavor, Slow Cooker Turkey Tenderloin cooks low and slow to perfection in a rich, savory gravy. This simple, hands-off recipe is ideal for busy days, special occasions, or when you’re craving a Thanksgiving-style meal without all the work. Serve it with mashed potatoes, green beans, or stuffing for a satisfying comfort dinner.

Prep & Cook Time

Prep Time: 10 minutes

Cook Time: 4–5 hours on LOW or 2–3 hours on HIGH

Total Time: ~5 hours (hands-off)

Servings: 4–6

Ingredients:

For the Turkey:

1.5 – 2 lbs turkey tenderloin (or two smaller tenderloins)

1 tbsp olive oil  (for searing)

1 tsp garlic powder

1 tsp onion powder

1 tsp dried thyme or rosemary

½ tsp smoked paprika (optional)

Salt & black pepper to taste

For the Gravy:

1½ cups low-sodium chicken or turkey broth

1 tbsp Worcestershire sauce

1 tbsp soy sauce (optional for umami)

1 small onion, sliced or chopped

2 garlic cloves, minced

1 tbsp cornstarch + 2 tbsp water (for slurry)

Optional: 2–3 tbsp cream or milk for a creamy gravy

Instructions

Step 1: Season & Sear the Turkey (Optional but recommended)

1. Pat turkey tenderloins dry and season all over with garlic powder, onion powder, thyme, paprika, salt, and pepper.

2. Heat olive oil  in a skillet over medium-high heat.

3. Sear the turkey tenderloins on all sides for 2–3 minutes per side until golden (optional but enhances flavor).

Step 2: Slow Cook

1. Place sliced onions and minced garlic at the bottom of the slow cooker.

2. Place seared (or raw) turkey tenderloins on top.

3. Pour broth, Worcestershire sauce, and soy sauce (if using) around the turkey.

4. Cover and cook:

LOW: 4–5 hours

HIGH: 2.5–3 hours

Until internal temp reaches 165°F (74°C)

Step 3: Make the Gravy

1. Once done, remove turkey and let it rest (covered).

2. Pour cooking liquid into a saucepan over medium heat.

3. In a small bowl, whisk cornstarch and water to make a slurry.

4. Stir slurry into the simmering liquid. Cook until thickened, ~3–5 minutes.

5. Add a splash of cream or milk if desired for a richer gravy.

6. Slice turkey and serve with warm gravy over the top.

Tips & Notes

Searing adds flavor but can be skipped if you’re short on time.

Add mushrooms or carrots for extra texture and nutrition.

Use turkey breast if you can’t find tenderloin — just adjust cooking time.

Fresh herbs (like thyme or sage) elevate the flavor even more.

Save leftovers for turkey sandwiches, wraps, or grain bowls.

Frequently Asked Questions 

Q: Can I use frozen turkey tenderloin?

A: Yes, but thaw it completely in the fridge before cooking for food safety and even cooking.

Q: What’s the difference between turkey tenderloin and turkey breast?

A: Tenderloin is a lean, boneless part of the turkey breast — more tender and cooks faster.

Q: Can I make the gravy gluten-free?

A: Absolutely! Use gluten-free tamari and cornstarch instead of flour.

Q: Can I cook veggies in the slow cooker with the turkey?

A: Yes — try baby potatoes, carrots, or mushrooms under the turkey to soak up flavor.

Q: How do I store and reheat leftovers?

A: Store in the fridge for up to 4 days. Reheat gently in a skillet with extra gravy or microwave in 30-second bursts.

Serving Suggestions

Mashed potatoes or cauliflower mash

Roasted green beans, asparagus, or Brussels sprouts

Cranberry sauce or stuffing for holiday vibes

A slice of crusty bread or dinner rolls to soak up the gravy

Nutrition Facts

Calories: ~280

Protein: 35g

Fat: 10g

Carbs: 5g

Fiber: 0.5g

Sugar: 1g

Sodium: ~450mg

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