Ingredients:

  • 2 turkey tenderloins (about 2-3 pounds)
  • 2 tablespoons poultry rub (or seasoning mix of choice)
  • 3 tablespoons olive oil (plus more for searing)
  • ½ cup broth (vegetable or chicken broth)
  • 2 tablespoons butter
  • Whole herbs or aromatics (optional; e.g., rosemary, thyme, garlic)

Instructions:

  1. Pat the turkey tenderloins dry with paper towels to enhance seasoning adherence.
  2. Lightly coat the tenderloins with olive oil, ensuring an even coverage.
  3. Generously rub the poultry seasoning over the top and bottom of the tenderloins.
  4. Heat 1 tablespoon of olive oil in a skillet over medium heat and sear the tenderloins on both sides until golden brown, about 3-4 minutes per side.
  5. Drizzle 2 tablespoons of olive oil at the bottom of the slow cooker. Add any optional whole herbs or aromatics and pour in the broth.
  6. Place the seared tenderloins in the slow cooker on top of the herbs, add butter on top and sprinkle with additional seasoning if desired.
  7. Cook on low for 2-3 hours until the internal temperature reaches 165°F.
  8. Once cooked, remove tenderloins and let them rest for 5-10 minutes, tented with foil before carving.