Dinner

Crockpot Turkey Tenderloin with Roasted Potatoes Recipe

ByEthan Lark March 12, 2026March 12, 2026

Introduction

This Crockpot Turkey Tenderloin with Roasted Potatoes is a simple, comforting meal perfect for busy days. Tender turkey and flavorful potatoes cook together slowly, making a delicious dinner with minimal effort.

A white plate holds two rows of thickly sliced, well-spiced grilled chicken breasts arranged in neat layers from front to back; the chicken is golden brown with visible herbs and a slightly crispy texture on the outside. Beneath the chicken, there is a mix of halved baby potatoes in red and yellow shades, with a soft, cooked texture. Small green herb pieces are sprinkled over the chicken and potatoes, adding fresh color. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 pound turkey tenderloins
2 pounds baby creamer potatoes
2 tablespoons butter
½ teaspoon garlic powder
¼ teaspoon onion powder
½ teaspoon paprika
½ teaspoon thyme leaves
½ teaspoon oregano
¼ teaspoon black pepper
½ teaspoon salt

Instructions

Step 1: Cut the baby creamer potatoes in half and place them evenly at the bottom of the slow cooker.
Step 2: In a small bowl, mix together garlic powder, onion powder, paprika, thyme, oregano, black pepper, and salt. Rub this spice mixture all over the turkey tenderloin.
Step 3: Lay the seasoned turkey tenderloin on top of the potatoes in the slow cooker. Cut the butter into small pats and place them on top of the turkey.
Step 4: Cover and cook on high for 2.5 to 3.5 hours, or on low for 3.5 to 4 hours, until the turkey reaches an internal temperature of 165˚F. Cooking times may vary depending on your crockpot and the thickness of the turkey tenderloin.

Tips & Variations

For extra flavor, add a splash of chicken broth or white wine to the slow cooker before cooking.
Mix in some chopped fresh rosemary or sage with the spices for a different herbal note.
If you prefer crispier potatoes, transfer them to a baking sheet and roast in the oven for 15 minutes after slow cooking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. Avoid overcooking to keep the turkey tender and the potatoes from drying out.

How to Serve

A white oval dish holds two rows of sliced, cooked chicken breast on top of halved red and yellow baby potatoes. The chicken is golden brown with a slight crust from herbs and seasoning, the slices layered closely together with some green herb garnish scattered on top. The potatoes beneath look tender with a mix of smooth and slightly wrinkled skin, partially visible between the chicken slices. The dish is on a white marbled surface with soft natural light highlighting the textures and colors. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen turkey tenderloins?

It’s best to thaw the turkey tenderloins fully before cooking in the crockpot to ensure even cooking and safe internal temperature.

Can I add other vegetables to this recipe?

Yes, sturdy vegetables like carrots or onions can be added with the potatoes at the bottom of the slow cooker for extra flavor and nutrition.