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.
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.
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.
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.
Brush the tenderloins with the glaze and place them under the broiler for 3-4 minutes to allow the glaze to caramelize.
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