Slow Cooker Turkey Tenderloin Tips with Baby Potatoes Tips, FAQ & printable recipe

Tips for success

To enhance the flavor profile, you can add a pinch of dried herbs like thyme or rosemary to the gravy mix before adding the broth. These aromatics pair exceptionally well with turkey and potatoes, adding a subtle complexity to the dish. If you prefer a slightly thicker gravy, you can stir in a small amount of cornstarch slurry during the final 30 minutes of cooking, though the gravy mix usually provides sufficient thickening on its own.

For a vibrant presentation, consider serving this dish in shallow bowls to showcase the gravy. If you have extra time, you can garnish the finished plates with a sprinkle of chopped fresh parsley or chives.

This adds a pop of color and a fresh, herbaceous note that cuts through the richness of the savory gravy. Remember to keep the serving temperature warm to ensure the gravy maintains its smooth, pourable consistency while you are plating the meal.

Variations

• Herbed Turkey and Potatoes: Add one tablespoon of dried Italian seasoning or a mix of thyme and sage to the gravy mix before pouring in the chicken broth for a more aromatic and earthy flavor profile.
• Creamy Turkey and Potato Stew: Stir in a half-cup of sour cream or heavy cream during the final 10 minutes of cooking for a richer, creamier gravy that coats the turkey and potatoes beautifully.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

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

Reheat

Reheat in a saucepan over low heat or in the microwave until it reaches an internal temperature of 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 helps maintain the quality of the turkey and prevents the potatoes from becoming overly soft.

Place the container in the coldest part of the refrigerator, ideally on a middle or lower shelf, where the temperature is most consistent. Properly stored, the dish will remain safe to consume for up to three days when kept at the correct refrigerator temperature.

This recipe is excellent for make-ahead meal planning. You can assemble the raw ingredients in the slow cooker insert, cover it, and keep it in the refrigerator overnight. Simply place the insert into the slow cooker housing and begin the cooking cycle when you are ready. This technique saves significant time on busy days, allowing you to have a hot, home-cooked meal ready by dinnertime without any last-minute preparation or chopping required.

Serving ideas

Serve this dish hot, ensuring each portion includes a generous amount of the savory gravy and a mix of turkey and potatoes. It is best enjoyed immediately after the resting period to take advantage of the perfect texture.

The hearty nature of the turkey and potatoes makes this a satisfying standalone meal, but it also pairs well with a side of steamed green beans or a simple crisp green salad to add a fresh contrast to the savory, warm components.

When plating, use a large spoon to ensure you get plenty of the thickened gravy from the bottom of the slow cooker. If serving to guests, place the turkey and potatoes in the center of the plate and drizzle the remaining sauce over the top.

This ensures that every bite is well-coated and flavorful. The combination of tender meat and soft potatoes creates a comforting dining experience that is both simple to prepare and impressive to serve for any occasion.

Frequently asked questions

Recipe card

Slow Cooker Turkey Tenderloin Tips with Baby Potatoes

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

Ingredients

• 1 1/2 lb turkey tenderloin, cut into bite-size cubes
• 1 lb baby gold potatoes, whole
• 1 packet brown gravy mix
• 1 cup chicken broth

Instructions

1. Place the cubed turkey tenderloin into the insert of the slow cooker, spreading it out to create an even base.
2. Tuck the whole baby gold potatoes in between the turkey cubes. Sprinkle the brown gravy mix evenly over the top of the turkey and potatoes, then pour the chicken broth over the entire mixture.
3. Cover and cook on low for 4 to 6 hours or high for 2 to 3 hours until the turkey reaches an internal temperature of 165°F (74°C). Allow the turkey to rest for at least 5 minutes before serving to ensure the juices are redistributed throughout the meat.

Contains: gluten, milk

Estimated nutrition per serving

Calories

380

Protein

32 g

Carbohydrates

28 g

Fat

14.5 g

Fiber

3 g

Sugar

2 g

Sodium

850 mg

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