Crockpot Turkey Tenderloin Recipe

You won't have leftovers for days when you use this easy recipe! It's perfect for a small holiday gathering or an easy weeknight meal!

Course Lunch or Dinner

Cuisine American

Prep Time 10

Cook Time 4

Total Time 4 10

Servings servings

Calories 346kcal

24 ounce package turkey tenderloins each package usually contains 2 tenderloins.
2 tablespoon olive oil (divided)
1 tablespoon minced garlic
1 tablespoon smoked paprika
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon onion powder
2 teaspoons Italian seasoning
½ teaspoon sage
10.5 ounce can of cream of chicken soup
1 cup turkey or chicken broth
fresh herbs, rosemary, thyme for garnish optional garnish

Pat the turkey tenderloins dry with paper towels. Rub them with a tablespoon of olive oil for a rich, moist texture.
In a small bowl, mix the spices - minced garlic, paprika, salt, pepper, onion powder, Italian seasoning and sage. Mix together well.
Sprinkle 2 tablespoons of spice rub over the tenderloins.
Place a fry pan over the stove on medium heat. Add a tablespoon of olive oil. Sear on each side for about 2 minutes or until they have a nice golden crust. Remove from heat and place in the crockpot.
In a small bowl, combine the cream of chicken soup, chicken broth and chicken gravy mix, and whisk together. Spoon over the turkey.
Cover and cook on low for 2-2 ½ hours or until the internal temperature reaches 165°F. Remove from the slow cooker, and rest for 10 minutes, covered loosely with foil.
Slice the tenderloins, and spoon the gravy overtop. Garnish with fresh herbs, and serve with your favorite Thanksgiving sides!

If you want to skip the searing process, add the tenderloins to the crockpot and cook on low 3-4 hours.