Crockpot Creamy Peppercorn Turkey Tenderloin Tips, FAQ & printable recipe

Tips for success

If you prefer a more refined sauce, you can remove the cooked turkey once it reaches 165°F (74°C), then whisk the sauce in the slow cooker with a splash of heavy cream before serving. This will create an even richer, more luxurious mouthfeel. Be sure to slice the turkey against the grain to ensure maximum tenderness in every single bite you serve.

To add a touch of brightness to the final dish, you can garnish the plated turkey with a small amount of freshly chopped parsley or chives.

While not strictly necessary for the flavor profile, it provides a nice visual contrast to the creamy white sauce and the tender meat. Always serve the turkey with a generous ladle of the sauce from the bottom of the cooker.

Variations

• Mushroom Peppercorn: Add one cup of sliced fresh cremini mushrooms along with the onions for an earthy flavor profile that pairs perfectly with the creamy chicken base.
• Herb-Infused Turkey: Stir in one teaspoon of dried thyme or rosemary when adding the garlic powder to provide a fragrant, woody depth to the finished sauce.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days. Ensure the meat and sauce are cooled down within 2 hours before refrigerating.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.

Reheat

Reheat in a saucepan over low heat, stirring occasionally, or in the microwave until the internal temperature reaches 165°F (74°C).

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Ensure the turkey and sauce are cooled to room temperature within 2 hours of cooking before placing them in the fridge.

For longer storage, you can freeze the turkey and sauce in a freezer-safe container for up to 2 months, though the texture of the creamy sauce may change slightly upon thawing.

You can prepare the sauce mixture of soup, broth, and seasonings the night before and store it in the refrigerator. In the morning, simply place the turkey in the slow cooker, add the onions, and pour the prepared sauce over the top.

This allows you to start the meal immediately without any extra prep time, making it a perfect strategy for busy work days.

Serving ideas

This creamy turkey tenderloin pairs beautifully with simple sides that can soak up the extra sauce. Consider serving it over a bed of fluffy mashed potatoes, steamed white rice, or even buttered egg noodles.

The mild flavor of these starches complements the savory peppercorn sauce without overpowering the delicate taste of the turkey tenderloin itself.

Serve the turkey alongside a portion of roasted green vegetables like asparagus or steamed broccoli. The crisp, clean flavor of the vegetables provides a refreshing contrast to the richness of the creamy sauce. If you prefer a lighter side, a simple garden salad with a light vinaigrette also works well to cut through the creaminess of the main dish.

Frequently asked questions

Recipe card

Crockpot Creamy Peppercorn Turkey Tenderloin

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

• 2 lb turkey breast tenderloins
• 1 cup sliced onions
• 1 tsp cracked black peppercorns
• 1/2 tsp garlic powder
• 1 can (10.5 oz) condensed cream of chicken soup
• 1/2 cup chicken broth

Instructions

1. Place the turkey tenderloins into the ceramic insert of your slow cooker. Distribute the sliced onions evenly over the top of the turkey pieces.
2. In a small bowl, whisk together the condensed cream of chicken soup and chicken broth until smooth. Sprinkle the cracked black pepper and garlic powder over the turkey, then pour the cream mixture over the top.
3. Cover and cook on low for 4 hours until the turkey is cooked through. Ensure the internal temperature reaches 165°F (74°C) using a meat thermometer. Let the turkey rest for 5 minutes before slicing and serving with the warm sauce.

Contains: gluten, milk

Estimated nutrition per serving

Calories

320

Protein

35 g

Carbohydrates

12 g

Fat

14 g

Fiber

1 g

Sugar

3 g

Sodium

780 mg

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