The Practical Slow Cooker

Turkey dinner

Slow Cooker Herb-Garlic Turkey Tenderloin

A focused method for 1½–2 pounds of turkey tenderloin with garlic, herbs, and a light pan-style gravy.

By DJ Carlton · Published October 26, 2026

Illustrative sliced herb-garlic turkey tenderloins with gravy, potatoes, and green beans
AI-generated editorial illustration; not a photograph of a documented cooking session.
Prep 15 minutesCook 3–4 hours on Low or 1½–2½ hours on HighYield 4–6 servings

Ingredients

  • 1½–2 pounds thawed turkey tenderloins
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary, crushed
  • ½ teaspoon onion powder
  • ½ teaspoon black pepper
  • ¼ teaspoon fine salt, or to taste
  • 1 small onion, sliced
  • ¾ cup low-sodium chicken or turkey broth
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water

Preparation and cooking

  1. Pat the thawed turkey dry. Rub with oil, garlic powder, thyme, rosemary, onion powder, pepper, and salt.
  2. Place sliced onion in a 4- to 6-quart slow cooker, set turkey on top, and pour broth around—not over—the meat.
  3. Cover and cook on Low for approximately 3–4 hours or High for 1½–2½ hours. Begin checking early. Insert a food thermometer into the thickest part of each tenderloin; both must reach 165°F. Time alone cannot confirm safety.
  4. Move turkey to a clean board and rest 5–10 minutes. Mix cornstarch and cold water until smooth, stir it into the hot cooking liquid, cover, and cook on High 10–15 minutes until thickened. Slice across the grain and serve with gravy.

Timing and texture notes

Packages may contain two tenderloins of different thicknesses. Check each one and remove a smaller piece once it reaches 165°F while the thicker piece finishes. Turkey tenderloin is lean; cooking far beyond the safe temperature can dry it out. Do not cook frozen or partially frozen turkey in the slow cooker.

Serving ideas

Serve with green beans, mashed potatoes, roasted sweet potatoes, or rice. For calmer morning setup, use the night-before slow-cooker preparation guide. If the gravy becomes too thin, see the guide to fixing watery slow-cooker meals.

Storage and reheating

Divide leftovers into shallow containers and refrigerate within two hours. Keep refrigerated turkey for 3–4 days. Reheat only the portion needed to 165°F on the stove, in the oven, or in the microwave; do not use the slow cooker to reheat chilled leftovers. See the complete leftovers guide.

Safety sources

Guidance checked October 26, 2026: USDA slow-cooker safety, USDA minimum-temperature chart, and USDA leftovers guidance.