Crockpot Turkey Tenderloin And Potatoes Recipes

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ROASTED TURKEY TENDERLOIN WITH NEW POTATOES AND TARRAGON BROTH



Roasted Turkey Tenderloin with New Potatoes and Tarragon Broth image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon olive oil
2 (1 1/2 pound) turkey tenderloins
Salt and ground black pepper
2 pounds new red potatoes or baby red potatoes, quartered (if bigger, cut into 2-inch pieces)
2 shallots, chopped
1 cup dry white wine
1 cup reduced-sodium chicken broth
2 tablespoons apple cider vinegar
2 tablespoons chopped fresh tarragon leaves
4 tablespoons store bought peach, cranberry or mango chutney

Steps:

  • Preheat oven to 400 degrees F.
  • Place oil in a large baking dish. Season turkey tenderloins all over with salt and black pepper and place in baking dish. Arrange potatoes all around turkey and turn to coat with oil. Season potatoes with salt and black pepper. Arrange shallots over potatoes in pan.
  • In a small bowl, combine wine, broth, vinegar, and tarragon. Pour mixture over turkey.
  • Roast turkey and potatoes 40 minutes, until an instant-read thermometer registers at least 160 degrees F. Let turkey rest 10 minutes before slicing crosswise into 1/2-inch thick slices. Serve half of the turkey and potatoes with this meal, with all of the broth from the pan over top. Serve spinach on the side. Reserve remaining turkey and potatoes for additional meals.

CROCKPOT TURKEY TENDERLOIN AND POTATOES



Crockpot Turkey Tenderloin and Potatoes image

Make and share this Crockpot Turkey Tenderloin and Potatoes recipe from Food.com.

Provided by cynthia912

Categories     Poultry

Time 8h15m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 lbs turkey breast tenderloins
1/2 cup frozen cranberries
1 cup frozen orange juice concentrate
1 apple, cut in large peices
1 tablespoon butter
1 teaspoon salt
1 teaspoon sage
1 teaspoon rosemary
1 teaspoon thyme
2 teaspoons onion powder
4 potatoes
1 teaspoon sugar

Steps:

  • Place turkey in the crockpot. Add cranberries, apple and orange juice (do no dilute). Sprinkle spices on top, and place butter on top of tenderloin.
  • Wrap potatoes in foil, and place on top of the turkey.
  • Cook on low in the crockpot for 8-10 hours.
  • Remove foil from potatoes to serve (they will be like baked potatoes).

Nutrition Facts : Calories 395.2, Fat 3.2, SaturatedFat 1.6, Cholesterol 98.9, Sodium 489.7, Carbohydrate 49.5, Fiber 4.8, Sugar 23, Protein 41.5

CROCK POT TURKEY AND POTATOES



Crock Pot Turkey and Potatoes image

Juicy, tender, and bursting with fall flavors, Crockpot Turkey and Potatoes is perfect for a small, intimate Thanksgiving gathering!

Provided by Aubrey

Categories     Main Dish

Time 3h15m

Number Of Ingredients 11

1/4 cup unsalted butter (softened)
1 tablespoon fresh chives (chopped)
1 teaspoon garlic powder
1 teaspoon salt
1 shallot (minced (about 1/4 cup))
24 ounces turkey tenderloin ((2 tenderloin pack))
1 pound petite red potatoes (washed and halved)
1/2 cup chicken stock
Turkey gravy
Chopped chives
Salt & pepper (to taste)

Steps:

  • In a medium bowl, combine butter, chives, garlic, salt, and shallot. Divide in half.
  • Pat turkey breast dry with a paper towel. Rub half of the butter mixture on the tenderloins and place in crock pot.
  • In a large bowl combine the remaining mixture onto the potatoes. Place potatoes around the turkey tenderloins. Pour in chicken stock/broth and cover.
  • Cook on LOW for 3 hours or until a meat thermometer reads 165 degrees F.
  • Remove turkey from crock pot and slice on a cutting board. Top with gravy, chives, and/or additional salt & pepper to taste.

Nutrition Facts : Calories 381 kcal, Carbohydrate 21 g, Protein 43 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 107 mg, Sodium 761 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

SLOW COOKER TURKEY AND POTATOES



Slow Cooker Turkey and Potatoes image

A very comforting and hearty slow cooker meal over rice. This was a big hit with my husband, and of course very easy since it is made in that trusty slow cooker! :)

Provided by RiceLover

Categories     Meat and Poultry Recipes     Turkey     Legs

Time 6h20m

Yield 6

Number Of Ingredients 14

2 ½ cups water
2 (10.75 ounce) cans condensed cream of chicken and mushroom soup
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup chopped onion
¼ cup chopped green bell pepper
¼ cup chopped red bell pepper
3 large turkey legs
2 potatoes, cut into chunks
salt to taste
1 pinch seasoned meat tenderizer
ground black pepper to taste
garlic powder to taste
2 cups uncooked long grain white rice
4 cups water

Steps:

  • Stir the water, cream of chicken and mushroom soup, and cream of mushroom soup into a large slow cooker until smoothly combined, and mix in the onion and the green and red bell pepper. Place the turkey legs into the slow cooker and cover with the sauce.
  • Set the slow cooker to High, and cook for 3 hours, stirring occasionally.
  • After 3 hours, stir in the potatoes and season with salt, meat tenderizer, black pepper, and garlic powder. Cook for 2 more hours on High, stirring occasionally. Remove turkey legs and cut the meat off the bones; chop the meat, and return to the cooker. Cook for 1 more hour on High.
  • About 25 minutes before serving time, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Serve the turkey and sauce over the hot cooked rice.

Nutrition Facts : Calories 654.5 calories, Carbohydrate 74.6 g, Cholesterol 101.3 mg, Fat 17.7 g, Fiber 3.7 g, Protein 45.7 g, SaturatedFat 5 g, Sodium 1275.5 mg, Sugar 3.2 g

SLOW COOKER TURKEY WITH VEGETABLES



Slow Cooker Turkey With Vegetables image

Time 6h

Yield 4

Number Of Ingredients 6

2 potatoes, sliced
2 carrots, sliced
1 onion, sliced
1 (5 pound size) turkey breast
1 cup chicken broth, regular or low sodium (adjust salt as needed)
salt and pepper, to taste

Steps:

  • Place the potatoes, carrots, and onion in the bottom of the crock pot. Place the turkey breast, meaty side down, on top of the vegetables. Pour the broth over the turkey and vegetables then season as desired with salt and pepper. Cover the crock pot and cook on low heat for 6-8 hours or until the turkey is cooked through. Remove the turkey to a cutting board and carve as desired. Serve with the vegetables.

SLOW-COOKER TURKEY AND SWEET POTATOES



Slow-Cooker Turkey and Sweet Potatoes image

How sweet it is. Dinner cooks while you get your afternoon errands done!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 8h15m

Yield 6

Number Of Ingredients 8

3 medium sweet potatoes, peeled and cut into 2-inch pieces
3 turkey thighs, skin removed (1 1/2 pounds)
1 jar (12 ounces) homestyle turkey gravy
2 tablespoons Gold Medal™ all-purpose flour
1 teaspoon parsley flakes
1/2 teaspoon dried rosemary leaves, crumbled
1/8 teaspoon pepper
1 package (10 ounces) frozen cut green beans

Steps:

  • Layer sweet potatoes and turkey in 4- to 5-quart slow cooker. Mix remaining ingredients except beans until smooth. Pour over turkey.
  • Cover and cook on high heat setting 1 hour. Reduce heat to low heat setting. Cook 5 hours. Stir in beans. Cover and cook 1 to 2 hours or until juice of turkey is no longer pink when centers of thickest pieces are cut.
  • Remove turkey and vegetables from slow cooker with slotted spoon. Stir sauce. Serve sauce with turkey and vegetables. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

Nutrition Facts : Calories 335, Carbohydrate 26 g, Cholesterol 155 mg, Fiber 4 g, Protein 44 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 450 mg

TURKEY TENDERLOIN WITH ROASTED VEGETABLES AND GRAVY



Turkey Tenderloin with Roasted Vegetables and Gravy image

Turkey tenderloin with roasted vegetables and gravy is an easy sheet pan meal that makes a perfect mini Thanksgiving dinner. Turkey tenderloin is lightly seasoned and oven roasted with potatoes, carrots, and green beans, then topped with a homemade gravy.

Provided by Heather

Categories     Main Course

Time 45m

Number Of Ingredients 17

1 pound new potatoes (quartered)
3 large carrots (sliced into thick coins)
2 tablespoons olive oil (divided)
1 1/4 teaspoons salt (divided)
1/2 teaspoon black pepper (divided)
1/2 teaspoon dried thyme
1 1/2 pounds turkey tenderloin
1 teaspoon poultry seasoning
12 ounces fresh green beans (ends trimmed)
1 clove garlic (minced)
2 tablespoons butter
1/2 small onion (minced)
1 clove garlic (minced)
2 tablespoons all purpose flour
1 cup chicken broth
1/4 teaspoon poultry seasoning
1/4 teaspoon salt (to taste)

Steps:

  • Preheat oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
  • Add cubed potatoes and carrots to a bowl along with 1 tablespoon of olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon dried thyme. Toss to coat. Pour onto one third of your prepared baking sheet and spread into an even layer.
  • Season turkey tenderloin on all sides with poultry seasoning and 1/2 teaspoon of salt. Place onto prepared baking sheet with potatoes, leaving space to add green beans in a later step.
  • In a bowl, add green beans, 1 tablespoon of olive oil, 1/4 teaspoon salt, 1/4 teaspoon of pepper, and minced garlic. Toss to coat and set aside (do not add to sheet pan yet).
  • Bake turkey, potatoes, and carrots for 20 minutes. Remove sheet pan from oven and add green beans. Return to oven and bake for an additional 15 minutes, or until turkey tenderloin is cooked through to 165 degrees Fahrenheit (I recommend using a meat thermometer for best accuracy).
  • Remove from oven. Allow turkey to rest for 5 minutes before slicing and serving.
  • In a pan over medium heat, melt butter. Add minced onion and cook until softened and lightly browned. Add garlic and cook an additional 30 seconds.
  • Add flour and stir to coat onions and garlic. Cook for one minute.
  • Slowly add broth to pan, whisking continuously. Add poultry seasoning and whisk to incorporate. Cook for 3-4 minutes or until desired thickness is achieved, while whisking continuously.
  • Remove pan from heat. Season with salt to taste.

Nutrition Facts : Calories 455 kcal, Carbohydrate 36 g, Protein 45 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 91 mg, Sodium 1301 mg, Fiber 7 g, Sugar 7 g, ServingSize 1 serving

SLOW COOKER TURKEY TENDERLOIN WITH WILD RICE AND BUTTERNUT SQUASH



Slow Cooker Turkey Tenderloin with Wild Rice and Butternut Squash image

For a hint of crunch, you can sprinkle each serving with toasted and chopped pecans or walnuts.

Number Of Ingredients 10

3/4 cup wild rice
1 small butternut squash, peeled and cut into large cubes
1 medium red onion, cut into wedges or chopped
1 1/2- 2 pounds turkey tenderloin
1/2 teaspoon dried thyme (or a few fresh sprigs)
1 teaspoon salt
1/2 teaspoon pepper
3 cups chicken stock
1/4 cup dried cranberries
3-4 cups chopped kale or other dark, leafy green

Steps:

  • Place wild rice in slow cooker and top with squash, onion, and turkey. Sprinkle with seasonings and pour stock over top. Cover and cook on low heat for about six hours. Add the dried cranberries and kale during the final half hour of cooking.

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