Slow Cooker Turkey Tenderloin Food

SLOW-COOKER PULLED TURKEY SANDWICHES

Steps:

• Spread the onions in the bottom of a 6- to 8-quart slow cooker. Rub the turkey thighs with the chili powder, cumin, 1 teaspoon salt and 1/2 teaspoon pepper and place over the onions. Stir together the ketchup, sugar and mustard and pour over the turkey. Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours. The turkey should be very tender with the meat falling off the bones.
• Uncover and stir. Let cool for 10 minutes. Using two forks, shred the turkey meat, discarding the bones. Stir in the vinegar and season to taste with salt and pepper. Serve on hamburger buns with pickles and/or coleslaw if desired.

SLOW COOKER TURKEY TENDERLOIN

Steps:

• In a large bowl, whisk together the olive oil, vinegar, honey, dijon mustard, garlic, herbs, and seasonings until evenly combined.
• To marinate the turkey, go to the next step, otherwise, see "Cook the Turkey Tenderloins" below.
• Place the turkey in the bowl (or in a gallon-sized Ziplock bag) with the marinade and toss to coat. Cover and refrigerate for 1 to 8 hours to allow the flavors to infuse with the turkey tenderloins.
• Add turkey tenderloins to the slow cooker pot. Pour over the marinade sauce along with the chicken broth. Cook the turkey breast tenderloins on low for 6-8 hours, checking the turkey tenderloin temp after 4 hours.
• Turkey tenders are done when a thermometer inserted into the thickest part of the tenderloin, registers 165 degrees F. Remove the turkey from the crockpot and let rest for 10 minutes before slicing and serving.

CROCK POT CRANBERRY TURKEY TENDERLOIN

Steps:

• Spray a 3 quart crock pot with cooking spray, and put the onions in the bottom.
• Put the turkey tenderloins in the crock pot.
• Combine cranberry sauce, apple cider, orange juice, thyme, pepper and salt (if using), and pour over the turkey.
• Cook on low for 7-9 hours, depending on your crock pot.

SOUTHWEST TURKEY TENDERLOIN STEW

Steps:

• Place turkey in slow cooker. Sprinkle chili powder, cumin and salt over turkey; toss to coat.
• Add beans, tomatoes, chilies, bell peppers, onion, salsa and garlic. Mix well.
• Cover and cool on Low 5-8 hours or until turkey is no longer pink in center and vegetables are crisp-tender.
• Ladle into bowls. Garnish with cilantro, if desired.
• Makes 8 servings.

SLOW-COOKED TURKEY WITH HERBED STUFFING

Steps:

• Place turkey in a 5- or 6-qt. slow cooker. Whisk 1/4 cup gravy, condensed soup and seasonings. Cover and refrigerate remaining gravy. Stir apple, celery, onion and, if desired, mushrooms into gravy mixture. Stir in stuffing cubes; spoon over turkey. Cook, covered, on low until a thermometer reads 170° and meat is tender, 3-4 hours., Remove turkey from slow cooker; tent with foil. Let stand 10 minutes before slicing. Warm remaining gravy. Serve with turkey and stuffing.