Creamy Crockpot Garlic Parmesan Turkey Tenderloin Tips, FAQ & printable recipe

Tips for success

For an added layer of flavor, consider browning the turkey tenderloins in a hot skillet with a small amount of oil before placing them in the slow cooker.

While not strictly necessary, this step adds a Maillard reaction crust that deepens the overall savory profile of the dish. If you choose to do this, ensure the skillet is very hot and the turkey is patted dry with paper towels beforehand to achieve the best sear possible.

If you enjoy a bit of texture in your sauce, you can stir in some sautéed mushrooms or sun-dried tomatoes during the last hour of cooking. These additions pair exceptionally well with the garlic and parmesan profile.

Always be mindful of the liquid levels when adding extra ingredients, as mushrooms release their own moisture during the cooking process. Adjust your seasoning accordingly if you add extra vegetables, ensuring the salt levels remain balanced and delicious for your specific palate.

Variations

• Spinach and Parmesan: Stir in two cups of fresh baby spinach during the final 15 minutes of cooking. The leaves will wilt perfectly into the creamy sauce, adding a touch of color and earthy flavor to the dish.
• Bacon and Garlic: Add a half-cup of chopped, pre-cooked bacon bits to the slow cooker along with the seasonings. The smoky flavor of the bacon complements the garlic and parmesan, creating a savory and hearty variation.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

Freeze the cooked turkey in its sauce for up to 2 months in a freezer-safe container.

Reheat

Gently reheat on the stovetop over low heat, adding a splash of cream or water if the sauce has thickened too much during storage.

Store any leftover turkey and sauce in an airtight container in the refrigerator. Ensure the food has cooled to room temperature, but do not leave it out for more than two hours after cooking. Keeping the turkey submerged in some of the sauce while storing will help it retain moisture for when you are ready to reheat it later. It is best consumed within three days for optimal flavor and texture.

This dish is excellent for preparation ahead of time. You can assemble the ingredients in the slow cooker insert, cover it, and keep it in the refrigerator for up to 24 hours before cooking. When ready, simply place the insert into the slow cooker and add 30 minutes to the cook time to account for the cold temperature of the ingredients. This makes it a perfect option for planning ahead for busy weeknights.

Serving ideas

Serve this creamy turkey tenderloin over a bed of al dente pasta, such as fettuccine or penne, to soak up the delicious garlic parmesan sauce. A side of steamed green beans or roasted asparagus adds a vibrant contrast to the rich cream sauce, providing a satisfying meal.

The sauce is also wonderful when served with crusty sourdough or garlic bread, which is perfect for mopping up any remaining cream at the end of the meal.

When presenting the dish, slice the tenderloin into thick medallions and arrange them on a warm platter. Drizzle a generous amount of the remaining sauce from the slow cooker over the top of the sliced meat.

A final garnish of freshly chopped parsley or a light dusting of extra parmesan can add a fresh, professional touch that highlights the flavors and makes the presentation look as good as it tastes for any occasion.

Frequently asked questions

Recipe card

Creamy Crockpot Garlic Parmesan Turkey Tenderloin

Prep 5 minCook 4 hRest 5 minTotal 4 h 10 minServes 4

Ingredients

• 2 lb turkey tenderloins
• 1/2 cup grated parmesan cheese
• 1 tbsp garlic herb seasoning
• 1 cup heavy cream

Instructions

1. Place the raw turkey tenderloins into the base of the slow cooker, ensuring they are arranged in a single layer to promote even cooking throughout the process.
2. Scatter the grated parmesan cheese evenly over the turkey, then sprinkle the garlic herb seasoning over the top. Pour the heavy cream carefully over the entire mixture to form the base of the sauce.
3. Cover and cook on low for 4 hours until the turkey reaches an internal temperature of 165°F (74°C). Once cooked, remove the turkey carefully, let it rest for 5 minutes, then slice and serve with the warm cream sauce.

Contains: milk

Estimated nutrition per serving

Calories

420

Protein

35 g

Carbohydrates

6.5 g

Fat

28 g

Fiber

0.5 g

Sugar

2 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.