Slow Cooker Turkey Chimichurri Tenderloins Tips, FAQ & printable recipe

Tips for success

To maximize the flavor, you can marinate the turkey in a portion of the chimichurri for up to an hour in the refrigerator before placing it in the slow cooker.

This infuses the meat with the herbs and vinegar, deepening the flavor profile significantly. If you prefer a more intense flavor, consider adding a minced clove of fresh garlic to the slow cooker along with the onions during the assembly phase.

If you find that the chimichurri sauce has thickened too much during the cooking process, you can thin it out with a tiny splash of olive oil or a squeeze of fresh lime juice just before serving.

This will refresh the sauce and bring back that bright, zesty aroma that makes chimichurri such a classic accompaniment to poultry. Always taste the sauce before serving to ensure the seasoning meets your personal preference.

Variations

• Spicy Turkey: Add a finely diced jalapeño or an extra teaspoon of crushed red pepper flakes to the slow cooker for a bolder, spicier flavor that complements the herbaceous chimichurri perfectly.
• Lemon Zest Finish: Before serving, sprinkle a teaspoon of fresh lemon zest over the plated turkey to add a bright, citrusy aroma that enhances the fresh herbs in the chimichurri.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days. Ensure the meat is covered by the sauce to keep it moist.

Freezer

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

Reheat

Reheat gently in a skillet over low heat or in the microwave, adding a little water if the sauce has thickened too much.

Allow any leftovers to cool to room temperature for no more than two hours before transferring them to an airtight container. Properly stored, the turkey and sauce can be kept in the refrigerator for up to three days. When storing, try to keep the meat submerged in as much of the sauce as possible to prevent it from drying out while stored in the cold environment of the refrigerator.

You can prepare the chimichurri sauce up to two days in advance and keep it in the refrigerator. The onions can also be sliced and kept in a sealed container. While the turkey itself is best cooked fresh, you can have all components ready for assembly, which will significantly reduce your active time in the kitchen when you are ready to prepare the meal for your family.

Serving ideas

Serve the turkey tenderloins warm, sliced into thick medallions, with a generous spoonful of the braising liquid and softened onions poured over the top.

This dish pairs beautifully with simple sides that can soak up the flavorful sauce, such as roasted potatoes, steamed white rice, or a crisp, green side salad. The contrast between the tender, warm meat and the bright, zesty chimichurri creates a well-rounded and satisfying dining experience.

For a more casual presentation, you can serve the whole tenderloins directly from the slow cooker on a large platter, allowing guests to serve themselves. This works particularly well for family-style meals.

Ensure that you provide a serving spoon to scoop up the remaining onions and chimichurri juices from the slow cooker, as these are an essential part of the flavor profile of this simple, comforting, and delicious turkey dinner.

Frequently asked questions

Recipe card

Slow Cooker Turkey Chimichurri Tenderloins

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

Ingredients

• 2 lb turkey breast tenderloins
• 1 medium red onion, sliced into half-moons
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes
• 3/4 cup chimichurri sauce, store-bought or made ahead

Instructions

1. Place the raw turkey breast tenderloins into the base of the slow cooker, arranging them in a single layer. Scatter the sliced red onion half-moons evenly over the turkey pieces to ensure even flavor distribution during the cooking process.
2. Sprinkle the dried oregano and red pepper flakes over the turkey. Spoon the chimichurri sauce generously over the top. Cover the slow cooker and cook on low for 4 hours until the turkey reaches an internal temperature of 165°F (74°C).
3. Carefully remove the tenderloins from the slow cooker and let them rest on a plate for 5 minutes before slicing or serving whole. This allows the juices to redistribute, ensuring the meat remains moist and flavorful for every bite.

Estimated nutrition per serving

Calories

280

Protein

35 g

Carbohydrates

5 g

Fat

13 g

Fiber

1 g

Sugar

2 g

Sodium

450 mg

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