Creamy Crockpot Turkey Tenderloin Tips, FAQ & printable recipe

Tips for success

To add a bit of texture, consider garnishing the finished dish with a sprinkle of freshly chopped parsley or a few toasted pine nuts.

These additions provide a fresh contrast to the rich, creamy sauce without altering the fundamental flavor profile of the dish.

If the sauce appears too thin after cooking, remove the turkey and whisk the sauce on the stovetop over medium heat for a few minutes to reduce it to your desired consistency.

Be sure to return the turkey to the pot only after the sauce has reached the preferred thickness.

Variations

• Spicy Tomato Turkey: Add a teaspoon of crushed red pepper flakes along with the Italian seasoning for a subtle, warming heat that complements the sun-dried tomatoes beautifully.
• Spinach and Artichoke Turkey: Stir in a handful of fresh baby spinach and chopped artichoke hearts during the last 30 minutes of cooking for added color and a classic flavor profile.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Store in a freezer-safe container for up to 2 months.

Reheat

Reheat gently on the stovetop or in the microwave to an internal 165°F (74°C). Stir in a splash of cream if the sauce is too thick.

Transfer any leftovers to an airtight container within two hours of cooking. Store in the refrigerator for up to three days.

When cooling, ensure the container is not tightly packed to allow for even temperature reduction before placing it in the fridge to maintain food quality.

You can prepare the parmesan cream sauce up to two days in advance and keep it refrigerated. When ready to cook, simply assemble the turkey and seasonings in the slow cooker and pour the chilled sauce over the top.

The cooking time remains the same as the slow cooker will naturally bring the sauce to the necessary temperature.

Serving ideas

Serve this dish alongside a side of roasted vegetables, such as asparagus or green beans, to complement the richness of the parmesan cream sauce. The acidity of the vegetables provides a nice balance to the creamy, savory notes of the turkey tenderloin.

For a more substantial meal, consider serving the turkey over a bed of al dente pasta or creamy polenta. These bases are excellent at soaking up the extra sauce, ensuring that none of the delicious parmesan and sun-dried tomato flavors go to waste on the plate.

Frequently asked questions

Recipe card

Creamy Crockpot Turkey Tenderloin

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

Ingredients

• 2 lb whole turkey tenderloins
• 1/2 cup sun-dried tomato slices
• 1 tbsp Italian seasoning
• 2 cups parmesan cream sauce, store-bought or made ahead

Instructions

1. Place the turkey tenderloins into the insert of the slow cooker. Arrange them in a single layer to ensure even cooking throughout the process.
2. Scatter the sun-dried tomato slices evenly over the turkey. Sprinkle the Italian seasoning over the top, then pour the parmesan cream sauce over the entire mixture.
3. Cover the slow cooker and cook on low for 4 hours until the turkey reaches an internal temperature of 165°F (74°C). Allow the meat to rest for 5 minutes before slicing and serving.

Contains: milk

Estimated nutrition per serving

Calories

420

Protein

38 g

Carbohydrates

8 g

Fat

26 g

Fiber

1.5 g

Sugar

4 g

Sodium

750 mg

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