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Turkey Tenderloin and Gravy on a plate
Andrew Fowler

Crockpot Turkey Tenderloin and Gravy

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Prep Time 25 minutes
Cook Time 3 hours 15 minutes
Total Time 3 hours 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/2 lbs turkey breast tenderloins about 2 pieces
  • 8 oz cremini mushrooms sliced
  • 2 medium carrots cut into 1/4-inch rounds
  • 1 small yellow onion thinly sliced
  • 1 cup low-sodium chicken broth
  • 1 tsp olive oil
  • 1 tsp dried sage
  • 1/2 tsp dried thyme
  • 3/4 tsp fine salt
  • 1/4 tsp black pepper
  • 1 tbsp cornstarch
  • 2 tbsp cold water
  • 3/4 cup dry hulled barley
  • 3 cups water for barley

Method
 

  1. Put mushrooms, carrots, onion, and broth in a 4-quart slow cooker. Rub turkey with oil, sage, thyme, salt, and pepper; place on top.
  2. Cover; cook on high 2 to 3 hours until each tenderloin reaches 165°F at thickest part and carrots are tender. Start checking turkey after 2 hours.
  3. During the final hour, boil barley and 3 cups water in a saucepan. Cover; simmer on low 50 to 60 minutes until chewy-tender. Drain excess water.
  4. Transfer turkey to a plate; rest 10 minutes. Bring vegetables and cooking broth to a simmer in a saucepan.
  5. Mix cornstarch with 2 tablespoons cold water; whisk into broth. Simmer 2 to 3 minutes until lightly thickened.
  6. Slice turkey across grain; divide with barley and vegetable gravy among 4 plates.