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This mouthwatering and juicy Sriracha Lime Slow Cooker Turkey Breast Tenderloin recipe is an easy way to infuse bold flavors into a lean and protein-packed meal. And since it is cooked in the crockpot, you can kick up the sweet heat without heating up the kitchen.
Looking for more sweet and spicy dishes? Try Chili Lime Cube Steaks or Honey Lime Sriracha Cauliflower Bites.
Sriracha Lime Crock Pot Turkey Breast Tenderloin Recipe
I know everyone thinks of Roast Turkey during the holiday season. But what about the rest of the year? Turkey is a lean, healthy protein that is perfect to enhance and highlight so many bold flavors.
While we all know about whole turkey, turkey breast, ground turkey, and even turkey sausage, one cut you might not have thought about is the turkey tenderloin. They are readily available and a great alternative to the usual boneless, skinless chicken breasts.
And this slow cooker turkey breast tenderloin recipe couldn’t be more straightforward. In a few seconds, you can stir up a simple mixture of super flavorful ingredients and toss it in the crockpot. But don’t forget to set some aside so you can make that thick, spicy glaze. With hardly any work, you’ll have an easy and healthy dinner recipe that packs a delicious punch.
The bold flavors in this healthy meal make the turkey the star any time of the year.
What is a Turkey Breast Tenderloin?
A turkey breast tenderloin, usually just called turkey tenderloin, is the long, thick strip of meat underneath the turkey breasts. Because of their location, these muscles don’t get worked much. So although it is lean, white meat and located right under the breast, they are actually very tender and oftentimes more moist than your traditional roast turkey breast.
They can weigh up to a pound each and are often found in packages of two, sold by brands such as Butterball, Jenni-O, and Foster Farms.
Because of their neutral flavor and similarity to chicken breast, turkey tenderloins pair well with a wide variety of flavors and can be used with many seasonings, marinades, and sauces. They can be baked or roasted, and even grilled. You can cook them whole, or slice them into chunks or medallions. And they also can be cooked in a crock pot or slow cooker.
Is turkey tenderloin good for you?
Turkey tenderloin is very lean, with even fewer calories than a chicken breast, having about 130 calories and 0.5 grams of fat in a four-ounce serving. This goes along with over 20 grams of protein. And it is naturally gluten free.
A simple list of ingredients packs a flavor punch into these turkey breast tenderloins. Here’s an overview of what you’ll need. The full amounts are listed in the recipe card at the bottom of the post, but keep reading for all of my tips to make this dish.
- Turkey tenderloins: There are typically two per package, for a total of about 2 pounds.
- Chicken stock: You can use homemade or storebought. Broth or stock in a box has the best flavor. I recommend low sodium so you can control the salt content.
- Sriracha hot sauce: Use your favorite brand.
- Lime juice: Be sure to use freshly squeezed. Bottled lime juice can be too bitter.
- Ground ginger
- Garlic powder
- Salt and black pepper
- Cornstarch: For thickening the glaze.
How to make crockpot turkey breast tenderloin
There are only a few simple steps and just several minutes of hands-on work.
Make the sauce. Start by whisking together 1/2 cup of the chicken stock, sriracha, lime juice, honey, ginger, garlic powder, salt, and pepper. Set aside 3/4 cup of this mixture for later to make the sauce. Add additional chicken broth to the remaining sauce.
Cook in the crockpot. Pour the sauce with the additional chicken broth added over the turkey breast tenderloins in the slow cooker. Cook on low for 3-4 hours.
Make the glaze. While the turkey finishes cooking, transfer the reserved sriracha mixture to a small saucepan and whisk in the cornstarch. Bring to a boil and boil for a minute or two until thickened. Serve the sauce with the turkey tenderloin or brush it over the top.
For extra flavor, glaze the turkey. You can also preheat your broiler and place the cooked tenderloins on a parchment-lined baking sheet. Brush them with the glaze and place them under the broiler for 3-4 minutes to allow the glaze to caramelize.
What temperature should turkey tenderloin be cooked to?
A turkey tenderloin, like all types of white meat poultry, should be cooked to an internal temperature of 165°F. You can easily check this with an instant read thermometer.
For this recipe, I like to use my Hamilton Beach Slow Cooker which has a built-in temperature probe. While you can leave the meat in the slow cooker longer, by cooking it right to 165°F, the tenderloin holds together better. Sometimes when meats are allowed to cook longer, they can break apart and shred more easily. Sometimes that is what you want, but in this case, it is nice to be able to slice the turkey breast tenderloin for serving.
Storing and Reheating Leftovers
Leftovers can be wrapped or stored in an airtight container in the refrigerator for 3 to 4 days. You can pour the extra glaze right over the turkey or keep it separate. Then you can gently warm everything up in a skillet or in the microwave until it is just heated through. Don’t overheat it or the turkey will dry out.
The turkey can even be enjoyed cold if you want to slice it to use on a salad or in a wrap or sandwich for lunch. Try it on this Banh Mi Salad or on some Gluten Free French Bread.
What do you serve with Sriracha Lime Turkey Tenderloin?
I like to serve some type of rice with my turkey breast tenderloin. Serve it over white or brown rice, or lower the carbs with cauliflower rice. You can even try the broccoli rice that goes with this Healthy Orange Chicken recipe. Then add veggies to round out the meal.
- Keep it simple and pair with steamed broccoli or a frozen vegetable medley.
- You can make sauteed carrots and peas or up the flavor with Sesame Glazed Broccoli.
- It’s also great with Bang Bang Cauliflower or Air Fryer Green Beans.
If you want a little surf and turf, try some Shrimp Rice Paper Rolls on the side. They would be great dipped in the sriracha lime sauce.
More slow cooker recipes
- Barbecue Turkey Meatballs are baked in the oven, but keep them warm in a slow cooker for a party.
- Orange Sesame Paleo Crockpot Chicken can also be made in your Instant Pot if you prefer.
- Slow Cooker Teriyaki Chicken is another one that you can make in a pressure cooker too.
- Crockpot Barbecue Beef is saucy, savory, and fall-apart tender.
Sriracha Lime Slow Cooker Turkey Tenderloin
- 2 lb turkey tenderloins (typically two per package)
- 3/4 cup chicken stock, divided
- 2 Tablespoons sriracha hot sauce
- 1/4 cup fresh lime juice
- 1/4 cup honey
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 Tablespoon cornstarch
- Place turkey tenderloins in the bottom of your slow cooker.
- In a bowl, combine 1/2 cup chicken stock, sriracha, lime juice, honey, ginger, garlic powder, salt, and pepper and whisk together. Set aside 3/4 cup of the mixture for making the glaze.
- To the remaining mixture, add an additional 1/4 cup chicken stock and pour over the turkey in the slow cooker.
- Cook on low for 3-4 hours, or until the internal temperature reaches 165°F.
- While the turkey finishes cooking, transfer the reserved sriracha mixture to a small saucepan and whisk in 1 Tablespoon cornstarch.
- Bring to a boil and boil for a minute or two until thickened.
- If desired, preheat broiler or grill. If placing in the broiler, line a baking sheet with parchment paper. Carefully remove the turkey tenderloins from the slow cooker and coat with the glaze (you may have extra that can be used for serving), and place under the broiler or on the grill for 3-4 minutes to allow glaze to caramelize.
- Serve with additional glaze, if desired.
Making this tonight. Do you ever marinate the turkey tenderloins in the sauce prior cooking in the crock pot?
I don’t typically marinate it, but you definitely could. It’ll just make the flavor infuse even more.
I let the turkey marinate for about 2 hours. I love this recipe and will keep it top of the ‘what to make for dinner’ list!
Wonderful! So happy to hear it!
The turkey came out so juice and tender, my family liked it a lot as well. I made mine extra spicy because I like spice, but a very good and easy recipe.
We are the opposite of most of these posters. LOVE spicy, but don’t care for sweet, unless it’s dessert. Could we omit the honey? Thank you.
I haven’t tried it without the honey. Besides the sweetness, it also helps make it a thick glaze, so I am not sure how the texture would work out. If you try it, let me know!
I tried this on extra-firm sprouted tofu, halved horizontally, in the slow cooker. Subbed some light brown sugar for the honey, which I don’t like. The glaze was thinner so I cooked it a bit longer. The tofu browned up micely under the broiler and was delicious. I normally don’t like sweet and sour, but the glaze needs a touch of sweetness to balance the strong lime flavor. It’s very good.
What an interesting way to turn this into a vegetarian meal! Thanks for sharing!
I will be making this tomorrow! I do not have any limes… can I sub lemons for them?
I have not tried lemon. They tend to be more sour than limes and I happen to love the honey and sriracha combo with limes, so I am not sure. If I were going to substitute, I think I might try orange first. If you try it, let me know.
I am always looking for healthy, simple yet tasty meals that will satisfy my family which includes 2 teenagers. When I told them we were having turkey tenderloin, they were already turned off. I’m happy to report that the recipe was enjoyed by all and it got a thumbs up for making again. I also took some to Grandma and she loved it. Thanks for sharing
Wow, I love hearing three generations loved it!!
What if I am out for work for 10 hours, is it going to overcook or get spoiled when the 4 hours is done?
A little bit of extra time is OK, but 10 hours might be quite long and it could dry out.
Could this be made in the oven?
I haven’t done it but I think it could. I don’t know the cooking time offhand.
Do you think this would work with a pork roast?
I am not sure about the cooking times offhand, but I think the flavors would be fabulous with a pork roast or pork tenderloin.
Made this tonight. I’ve never cooked turkey tenderloin before but with this virus you take what lean protein you can get. And my husband and boys loved it! So easy! Used Texas Pete hot sauce because couldn’t find Siracha and it was great! Definitely a do-again. Thank you!
So glad you found a way to use that turkey tenderloin you were able to get in the store.
Can I use lemon instead of line
I prefer the flavor of lime with honey and sriracha, but I don’t see why it wouldn’t work.
Hi, I want to make this tonight but I don’t have any honey. What is a good substitute? I was thinking Agave, but that might be too I sweet.
I’m sorry, I just saw this comment. You could use a bit less agave. I don’t think the slight difference in the amount of liquid will make a huge difference.
Made this today. It turned out great. Very moist and full of flavor. I had to cut back on the sriracha as my wife can’t take too much heat. Once I applied the glaze, I placed it on a pan sheet under the broiler for 3 min. Turned out amazing. Will make this again.
Perfect for a low calorie low carbohydrate dinner.
I’m so glad to hear that you and your wife enjoyed the turkey dinner, David! Thank you for your comment and for rating the recipe. 🙂
Hi my slow cooker button lists “4” as high is that ok ok? Thanks!
Hi Amanda. That should be fine!
[…] Sriracha Lime Slow Cooker Turkey Tenderloin […]
How spicy is the final product? Myself and my toddler are not fans of super spicy dishes.
It’s not excessively spicy because the sweet honey counteracts some of the heat, but to error on the side of caution, you can always cut back on the amount of sriracha sauce. The recipe calls for 2 tablespoons. Maybe cut that in half and just use 1 tablespoon instead. I hope you and your family enjoy the turkey tenderloin.
[…] Sriracha Lime Slow Cooker Turkey Tenderloin […]
This was amazing-ly delicious! Used chicken breasts because turkey is only available in small town Nebraska over the holidays. I wish I would have doubled the recipe — oh so yummy 🙂
I’m so happy to hear that you loved the recipe, Karen. I’m glad you were able to find a substitute for the turkey, too! Thank you for your comment and rating of the recipe. 🙂