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

Tips for success

To add another layer of flavor, consider adding aromatics like crushed garlic or sliced onions to the bottom of the slow cooker before adding the turkey. These aromatics will infuse the broth as it cooks, creating a richer base for the vegetables.

If you prefer a thicker sauce, you can remove the vegetables and turkey once done and whisk in a small amount of cornstarch slurry to the remaining liquid.

If the turkey looks like it might be drying out, check the liquid level halfway through. While the cabbage and turkey release their own juices, adding a splash more broth or water can help maintain a moist environment.

Always keep the lid on as much as possible, as lifting it releases heat and steam, which can significantly increase the total cooking time and affect the final texture.

Variations

• Root Vegetable Medley: Swap the potatoes for carrots and parsnips for a sweeter, earthier flavor profile that complements the turkey perfectly.
• Herb-Infused Turkey: Add fresh thyme and rosemary sprigs to the slow cooker to infuse the broth with aromatic, woody notes during the cooking process.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe bag or container for up to 2 months.

Reheat

Reheat in a microwave or on the stovetop until the internal temperature reaches 165°F.

Allow any leftovers to cool to room temperature for no more than two hours before transferring them to airtight containers. Store in the refrigerator for up to three days.

For longer storage, the turkey and vegetables can be frozen, though the cabbage texture may change slightly upon thawing. Always reheat until steaming hot throughout before serving to ensure food safety.

This dish is excellent for making ahead, as the flavors continue to meld in the refrigerator overnight. Prepare the dish as instructed, let it cool, and store it in the fridge. When ready to eat, simply reheat in the slow cooker on a low setting or in a microwave-safe dish until thoroughly warmed. This makes it a convenient option for meal prepping throughout the week.

Serving ideas

Serve the turkey tenderloins sliced into thick medallions, accompanied by the tender cabbage wedges and potatoes. Drizzle some of the remaining buttery broth from the slow cooker over the top of the meat and vegetables to add moisture and flavor. This dish is hearty and serves well on its own, though it can be paired with a crusty bread to soak up the extra juices.

Present the meal on a warm platter to keep the temperature consistent during serving. A light garnish of fresh herbs, such as parsley, can add a bright contrast to the deep, smoky flavors of the dish.

Because it is a complete meal, it requires little else, but a simple side salad can provide a fresh, crisp balance to the soft, braised textures of the turkey and vegetables.

Frequently asked questions

Recipe card

Slow Cooker Turkey Tenderloin with Cabbage and Potatoes

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

Ingredients

• 2 lbs turkey tenderloins
• 1 head green cabbage, cut into wedges
• 1 lb baby potatoes, halved
• 1 tbsp smoked paprika
• 1 cup buttery chicken broth

Instructions

1. Place the turkey tenderloins into the base of the slow cooker. Arrange the cabbage wedges and halved baby potatoes around the meat to ensure even cooking during the braising process.
2. Sprinkle the smoked paprika evenly over the turkey and vegetables. Pour the buttery broth over the ingredients to provide moisture and flavor as they cook.
3. Cover and cook on low for 4 hours until the turkey reaches an internal temperature of 165°F (74°C). Remove the turkey and let it rest for 5 minutes before slicing and serving with the vegetables.

Contains: milk

Estimated nutrition per serving

Calories

350

Protein

35 g

Carbohydrates

25 g

Fat

12 g

Fiber

4 g

Sugar

3 g

Sodium

450 mg

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