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Slow Cooker Garlic Butter Turkey Tenderloin

Slow cooker garlic butter turkey tenderloin cooks in chicken broth with paprika and garlic butter until tender and juicy. Slice it and spoon the savory cooking juices over the top for an easy dinner.
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Prep Time 10 minutes
Cook Time 4 hours
Resting 5 minutes
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb turkey tenderloin thawed
  • 0.5 cup low-sodium chicken broth
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 tsp paprika
  • 4 tbsp unsalted butter
  • 4 cloves garlic minced

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Place the turkey tenderloin in a 6-quart slow cooker and pour the chicken broth around it.
  2. Season the turkey with the salt, pepper, and paprika.
  3. Melt the butter and stir in the garlic.
  4. Pour the butter and garlic mixture evenly over the turkey.
  5. Cover and cook on LOW for 3-4 hours or HIGH for 2-3 hours, until the thickest part of the turkey registers 165°F on an instant-read thermometer; begin checking at the lower end of the time range.
  6. Transfer the turkey to a cutting board and rest for 5 minutes.
  7. Slice the turkey and spoon the cooking juices over the slices.

Notes

Begin checking the turkey at the lower end of the cooking time range so it stays juicy. Refrigerate leftovers for 3-4 days or freeze them; for a dairy-free swap, use olive oil in place of the butter.