Slow Cooker Turkey Tenderloin Marsala with Mushrooms Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, consider searing the turkey tenderloins in a hot skillet for a minute on each side before placing them into the slow cooker. This extra step adds a layer of complexity and color to the finished dish, though it is entirely optional and the recipe will still be delicious without it.

If you prefer a thicker sauce, you can remove the turkey once cooked and whisk a small amount of cornstarch mixed with cold water into the sauce, letting it cook on high for an additional 10 minutes until it reaches your desired consistency.

This creates a more restaurant-style gravy that clings perfectly to the sliced meat.

Variations

• Herbed Garlic Turkey: Add three cloves of minced fresh garlic and a teaspoon of chopped fresh rosemary to the slow cooker along with the mushrooms for a more aromatic and robust herbal flavor profile.
• Wine-Free Marsala Style: Replace the Marsala sauce with a mixture of beef broth, a splash of balsamic vinegar, and a touch of heavy cream to mimic the depth and creaminess of the original without using wine.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

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

Reheat

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

Allow any leftovers to cool to room temperature for no more than 2 hours before transferring them to an airtight container. This rapid cooling process is essential for maintaining the safety and quality of the poultry.

The dish can be stored in the refrigerator, where it will remain at its best for up to three days, allowing for easy reheating throughout the week.

This dish is an excellent candidate for making ahead of time, as the flavors often deepen after sitting in the refrigerator for a day. Simply prepare the recipe as directed, let it cool completely, and store it in the fridge.

When ready to serve, reheat it gently in a saucepan over low heat until the turkey is warmed through, adding a splash of water if the sauce has thickened too much.

Serving ideas

Serve this turkey tenderloin Marsala alongside a side of fluffy mashed potatoes, steamed green beans, or roasted root vegetables. The creamy sauce is perfect for drizzling over these sides, creating a well-rounded and comforting meal that feels special enough for guests but is simple enough for a quiet night at home.

For a lighter option, consider serving the turkey over a bed of al dente pasta or crusty bread to soak up the remaining sauce.

The combination of the earthy mushrooms and the savory Marsala cream makes this a versatile main course that pairs beautifully with a crisp side salad, providing a refreshing contrast to the richness of the turkey.

Frequently asked questions

Recipe card

Slow Cooker Turkey Tenderloin Marsala with Mushrooms

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

Ingredients

• 2 lb turkey breast tenderloins
• 1 lb cremini mushrooms, sliced
• 1 tbsp Italian seasoning
• 1 1/2 cups creamy marsala mushroom sauce

Instructions

1. Place the turkey breast tenderloins into the base of the slow cooker, arranging them side by side to ensure even cooking. Ensure the slow cooker is clean and the ceramic insert is properly seated before beginning the layering process.
2. Distribute the sliced cremini mushrooms evenly over the turkey tenderloins. Sprinkle the Italian seasoning over the mushrooms and turkey, then pour the creamy Marsala mushroom sauce over the top, ensuring that everything is well-coated.
3. Cover and cook on low for 4 hours until the turkey is tender and fully cooked through. Use a meat thermometer to ensure the turkey reaches an internal temperature of 165°F (74°C). Allow the meat to rest for at least 5 minutes before slicing and serving with the extra sauce.

Contains: milk, sulfites

Estimated nutrition per serving

Calories

320

Protein

38 g

Carbohydrates

8 g

Fat

14 g

Fiber

1.5 g

Sugar

3 g

Sodium

450 mg

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