Slow Cooker Honey Chipotle Turkey Tenderloin Step-by-step instructions

Before you start

Before you start, make sure you have a slow cooker that's at least 5 quarts in size, so the turkey fits comfortably. If your tenderloins are very thick, you may want to trim them slightly to ensure even cooking. Have the red onion sliced and the chipotle powder measured.

The honey chipotle sauce should be at room temperature or slightly warmed if it's too thick to spoon easily. No need to preheat the slow cooker; just add the ingredients as directed. You'll also want a meat thermometer on hand to check the internal temperature of the turkey before serving.

Instructions

Layer and Season

1. 1Layer the turkey and onions
   Place the turkey tenderloins in the slow cooker in a single layer, slightly overlapping if needed. Scatter the sliced red onion over and around the turkey, distributing evenly.
   Look for The turkey should be nestled among the onions, with some onion on top as well.
   Tip If the tenderloins are very thick, they can be left whole; they will cook through during the long slow cooking.
2. 2Season with chipotle powder
   Sprinkle the chipotle powder evenly over the turkey and onions, using your fingers or a small spoon to distribute it as evenly as possible.
   Look for The powder should coat the surface with a light reddish-brown dusting.
   Tip For a milder heat, use a little less; for more, add an extra pinch.

After this phase, the slow cooker contains the turkey tenderloins, topped with sliced red onions and a dusting of chipotle powder. The onions should be scattered evenly, and the chipotle powder should be visible as a fine reddish layer.

The ingredients should look fresh and vibrant. The turkey is still raw, so handle with care and wash your hands after touching it.

Sauce and Slow Cook

3. 3Add the honey chipotle sauce
   Spoon the honey chipotle sauce over the top of the turkey and onions, making sure to cover the meat well. Use a spatula or spoon to spread it if needed.
   Look for The sauce should create a glossy, even coating over the turkey and onions.
   Tip If the sauce is very thick, warm it slightly to make it easier to spread.
4. 4Cover and cook on low
   Cover the slow cooker with the lid and cook on low for 4 to 5 hours, until the turkey is fork-tender and reaches an internal temperature of 165°F (74°C) in the thickest part.
   Look for The turkey should be easily pierced with a fork and the sauce bubbly around the edges.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Avoid lifting the lid during cooking to keep the heat steady.

The honey chipotle sauce has been spooned over the top, creating a glossy, even coating. The slow cooker is covered and set to low. As it cooks, the sauce will begin to bubble gently around the edges, and the aroma of chipotle and honey will fill the kitchen. The turkey is cooking through, and the onions are softening into the sauce.

Rest and Serve

5. 5Rest and serve
   Turn off the slow cooker. Let the turkey rest in the sauce for 5 minutes, then transfer to a cutting board and slice against the grain. Serve with the onions and sauce spooned over the top.
   Look for The slices should be moist and coated with the glossy sauce.
   Tip For extra sauce, spoon some of the cooking liquid over the slices before serving.

The slow cooker is turned off, and the turkey has rested briefly. The meat is tender and slices easily, with a rich red-brown glaze. The onions are soft and coated with sauce. The turkey is ready to be served, with the sauce spooned over the top. The texture should be moist and juicy, not dry or stringy.

Common mistakes

One common mistake is using a high heat setting, which can cause the turkey to become tough and dry. Stick to low for the best texture. Another mistake is lifting the lid frequently to check on the turkey, which lets out heat and extends cooking time.

Resist the urge to peek. Also, be careful not to overseason with chipotle powder if you're sensitive to heat; you can always add more at the end. Finally, don't skip the resting time after cooking, as it allows the juices to redistribute.

How to tell it’s done

The turkey is done when it reaches an internal temperature of 165°F (74°C) in the thickest part, measured with an instant-read thermometer. The meat should be fork-tender and easily pull apart, but not falling apart entirely. The sauce should be slightly thickened and cling to the meat.

If the turkey is not yet at temperature, continue cooking in 30-minute increments and check again. Because the slow cooker heats gently, the turkey will stay moist even if it cooks a little longer, but avoid overcooking to prevent it from becoming dry.

• Poultry: 165°F (74°C) in the thickest part