Creamy Crockpot Tenderloin Tips with Broccoli Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a high-quality beef broth and freshly shredded Gruyère—pre-shredded cheese often contains anti-caking agents that can affect melting.

If you prefer a thinner sauce, add an extra 1/4 cup of broth at the start. For a thicker sauce, remove the lid for the last 30 minutes of cooking to let some liquid evaporate.

This dish is wonderfully forgiving: you can swap the broccoli for cauliflower or green beans, and the mushrooms for any variety you like.

If you're short on time, cook on high for 2 1/2 to 3 hours instead of low, though the beef may be slightly less tender. Always let the dish rest before serving to allow the sauce to set.

Variations

• Chicken and Broccoli: Substitute boneless, skinless chicken thighs for the beef. Cook on low for 4 hours or until chicken reaches 165°F (74°C). The sauce works beautifully with poultry.
• Add Bacon: Cook 4 slices of bacon until crisp, crumble, and stir into the sauce before serving. The smoky flavor complements the Gruyère and beef.
• Spicy Kick: Add 1/2 teaspoon of red pepper flakes or a minced jalapeño along with the salt and pepper for a subtle heat that balances the creamy sauce.
• Vegetarian Version: Omit the beef and increase the broccoli and mushrooms to 6 cups total. Use vegetable broth and add a can of drained cannellini beans for protein.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of broth to loosen the sauce.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until warmed through. Add a splash of broth or water if the sauce has thickened too much.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools; reheat gently on the stovetop or in the microwave, adding a splash of broth to loosen if needed.

The flavors continue to develop overnight, making leftovers even more delicious.

You can prepare the ingredients the night before: cut the beef, chop the vegetables, and measure the seasonings. Store them separately in the refrigerator, then layer everything in the slow cooker in the morning.

You can also assemble the entire dish in the slow cooker insert and refrigerate it overnight; add an extra 30 minutes to the cooking time if starting from cold.

Serving ideas

Serve the tenderloin tips and vegetables over toasted garlic brioche slices, which soak up the rich sauce beautifully. For a lower-carb option, serve over cauliflower rice or mashed potatoes. A simple green salad with a tangy vinaigrette balances the richness of the dish.

For a complete meal, add a side of roasted asparagus or a crusty baguette. The sauce is also delicious spooned over buttered egg noodles or polenta. Garnish with fresh thyme or parsley for a pop of color, though the dish is perfectly delicious on its own.

Frequently asked questions

Recipe card

Creamy Crockpot Tenderloin Tips with Broccoli

Prep 15 minCook 4 hTotal 4 h 15 minServes 6

Ingredients

• 2 lb beef tenderloin tips (or trimmed tenderloin, cut into 1-inch pieces)
• 4 cups broccoli florets (about 1 large head)
• 8 oz baby bella mushrooms, sliced
• 8 oz cream cheese, softened
• 1 1/2 cups shredded Gruyère cheese
• 1/2 cup beef broth
• 1 tsp kosher salt
• 1/2 tsp black pepper
• Toasted garlic brioche slices, for serving

Instructions

1. Place the beef tenderloin tips in the bottom of a 6-quart slow cooker. Scatter the broccoli florets and sliced mushrooms over the beef. Season with salt and pepper.
2. Drop the softened cream cheese by spoonfuls over the top. Sprinkle the shredded Gruyère evenly over the cream cheese. Pour the beef broth around the edges.
3. Cover the slow cooker and cook on LOW for 4 to 5 hours, or on HIGH for 2 1/2 to 3 hours, until the beef is fork-tender and the sauce is bubbling. Stir gently once halfway through, if possible, to blend the melted cheeses into the sauce. Let it rest for 3 minutes before slicing.
4. Once the beef reaches 145°F (63°C) and is tender, let it rest for at least 3 minutes. Stir the sauce well, then serve the beef and vegetables over toasted garlic brioche slices, spooning extra sauce on top.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

580

Protein

38 g

Carbohydrates

12 g

Fat

41 g

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