Slow Cooker Sour Cream and Onion Turkey Tenderloin Tips, FAQ & printable recipe

Tips for success

For an extra layer of flavor, you can briefly sear the turkey tenderloins in a hot skillet with a little oil before placing them into the slow cooker. This caramelization adds depth to the final sauce, although it is optional. If you choose to do this, ensure the skillet is very hot to get a nice golden crust without cooking the meat through, as the slow cooker will handle the rest of the cooking.

If you find the sauce is too thin after adding the sour cream, you can remove the turkey and whisk the sauce over medium heat on the stove for a few minutes to reduce it. This will concentrate the flavors and create a more intense coating for the meat. Always taste the sauce before serving and adjust with a pinch of salt or freshly ground black pepper if necessary to suit your personal preferences.

Variations

• Mushroom and Herb: Add one cup of sliced fresh mushrooms during the layering phase for an earthy flavor. The mushrooms will release moisture and pair beautifully with the creamy sauce.
• Garlic Infused: Stir in two cloves of minced garlic with the onion powder to add a sharp, aromatic depth that complements the sweetness of the onions and the richness of the soup.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently in a saucepan over low heat, stirring occasionally, or in the microwave on medium power until heated through.

Allow any leftovers to cool to room temperature for no more than two hours before transferring them to an airtight container. Keep the turkey and the sauce together in the container to help the meat stay moist.

Place the container in the coldest part of the refrigerator, where it will maintain its quality for up to three days. Label the container with the date so you can track how long it has been stored.

You can prepare the onion and chop the chives in advance, storing them in separate containers in the refrigerator until you are ready to assemble the meal.

While you can assemble the ingredients in the slow cooker insert ahead of time, do not keep the raw turkey in the slow cooker for more than 30 minutes before turning it on. For best results, assemble just before cooking to maintain the freshness of the aromatics.

Serving ideas

Serve this creamy turkey alongside a side of mashed potatoes or steamed rice, which are perfect for soaking up the delicious onion sauce. A crisp green salad or roasted seasonal vegetables also provide a nice textural contrast to the soft, creamy turkey.

Arrange the sliced turkey on a platter and spoon the generous amount of sauce over the top, garnishing with an extra sprinkle of fresh chives for a professional presentation.

The creamy nature of this dish makes it a comforting choice for family dinners. Because the sauce is quite rich, consider serving it with something light and acidic, such as roasted asparagus with a squeeze of lemon or a tangy slaw.

This balance of richness and brightness ensures a satisfying meal. Always serve warm, ensuring each portion gets a generous helping of the creamy onion sauce to complement the tender turkey.

Frequently asked questions

Recipe card

Slow Cooker Sour Cream and Onion Turkey Tenderloin

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

Ingredients

• 2 lb turkey tenderloins
• 1 large yellow onion, sliced into half-moons
• 1 tbsp onion powder
• 2 tbsp fresh chives, chopped
• 1 can (10.5 oz) condensed chicken soup
• 1 cup sour cream

Instructions

1. Place the turkey tenderloins into the bottom of the slow cooker insert. Layer the half-moon onion slices evenly over the top of the turkey to ensure they cook down into the sauce.
2. Sprinkle the onion powder and fresh chives over the onions and turkey. Spoon the condensed chicken soup over the top, spreading it out slightly to cover the surface.
3. Cover the slow cooker and cook on low for 4 to 6 hours or on high for 2 to 3 hours. Once the turkey reaches an internal temperature of 165°F (74°C), stir in the sour cream and let it rest for 5 minutes before serving.

Contains: gluten, milk

Estimated nutrition per serving

Calories

350

Protein

42 g

Carbohydrates

12 g

Fat

14 g

Fiber

1.5 g

Sugar

4 g

Sodium

650 mg

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