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Crock Pot Turkey and Potatoes
Juicy, tender, and bursting with fall flavors, Crockpot Turkey and Potatoes is perfect for a small, intimate Thanksgiving gathering!
Course
Main Dish
Cuisine
American
Keyword
crock pot turkey
Prep Time
15
minutes
minutes
Cook Time
3
hours
hours
Total Time
3
hours
hours
15
minutes
minutes
Servings
4
Calories
381
kcal
Author
Aubrey
Ingredients
¼
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
½
cup
chicken stock
Toppings
Turkey gravy
Chopped chives
Salt & pepper
to taste
Instructions
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.
Video
Notes
Reserve 1.5 cups of broth/juice after cooking to make turkey gravy.
Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Calories:
381
kcal
|
Carbohydrates:
21
g
|
Protein:
43
g
|
Fat:
14
g
|
Saturated Fat:
8
g
|
Cholesterol:
107
mg
|
Sodium:
761
mg
|
Potassium:
577
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
387
IU
|
Vitamin C:
11
mg
|
Calcium:
15
mg
|
Iron:
1
mg