Slow Cooker Turkey Tenderloin with Wild Rice and Butternut Squash

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Out of the crock pot and onto the plate. Dinner tonight was as easy as it was delicious. It had everything in it–juicy, tender turkey for good protein, wild rice for high-quality carbs, colorful veggies loaded with vitamins, and a few other odds and ends to amp up the taste. This would be an easy recipe to make your own by adding mushrooms, substituting carrots or sweet potatoes for the squash, stirring in a bit of Dijon for zing and/or maple syrup for a touch of sweetness.

 

Slow Cooker Turkey Tenderloin with Wild Rice and Butternut Squash
For a hint of crunch, you can sprinkle each serving with toasted and chopped pecans or walnuts.
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Ingredients
  • 3/4 cup wild rice
  • 1 small butternut squash, peeled and cut into large cubes
  • 1 medium red onion, cut into wedges or chopped
  • 1 1/2- 2 pounds turkey tenderloin
  • 1/2 teaspoon dried thyme (or a few fresh sprigs)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 cups chicken stock
  • 1/4 cup dried cranberries
  • 3-4 cups chopped kale or other dark, leafy green
Instructions
  1. Place wild rice in slow cooker and top with squash, onion, and turkey. Sprinkle with seasonings and pour stock over top. Cover and cook on low heat for about six hours. Add the dried cranberries and kale during the final half hour of cooking.
The Fountain Avenue Kitchen https://fountainavenuekitchen.com/
 
 

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Comments

  2. Susan

    I made this today. Let me tell you that it was a big hit. My boys (husband and 21 yr old) had two bowls. Very easy to make. Really enjoyed it!

    Reply ↓
    1. Ann

      Thanks so much for the great feedback, Susan. I am thrilled your family enjoyed and truly appreciate your taking the time to let me know!

      Reply ↓
    1. Ann

      You could definitely use fresh cranberries for a slightly tarter option. I think I would add them in the last hour or so of cooking if you want to retain some of the texture. If you try, I would love to know what you think!

      Reply ↓

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  7. Lisa

    This was a hit, and so easy!!! My husband loved it and so did I. I WILL make this again, the cranberries really made this perfection. Thank you for this wonderful recipe!

    Reply ↓
  9. Lisa

    I made this for a church dinner. I used swiss chard from my garden in place of the kale and an herb seasoned tenderloin. It was extremely easy and very well received! This is a great, easy, tasty fall crock pot dinner!

    Reply ↓
    1. Ann

      I think that would be fine although both the tips and the brown rice require slightly less cooking time, so just check a little earlier. If you try, I’d love to know how you make out!

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    1. Ann

      Hi Erin,
      A whole turkey breast would be wonderful, and pork tenderloin would be a great option with this recipe, too…even chicken thighs for that matter. Hope that helps and that you enjoy!

      Reply ↓
    1. Ann Post author

      Hi Zack,
      I tend to cook this on low, but it should take about half the time when cooked on high.

      Reply ↓
    1. Ann Post author

      It wouldn’t hurt to try, Nicole. It might get rather soft, so you could add it midway through the cooking time…although it could cook down and become quite delicious if left in for a longer period of time. How about add half at the beginning and the rest after a few hours as a comparison? If you try, please report back!

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      1. Nicole

        Hello Ann,

        Thank you for your quick reply! I unfortunately did not see your response prior to making your recipe. Therefore, I added the slices of a medium sized eggplant to the top of the other ingredients, but below the turkey tenderloins, in substitute for the kale. Everything cooked up beautifully and tasted great; however, the eggplant was slightly overcooked. Next time, I will take your advice and will add the eggplant after a few hours! Lesson learned.

        Reply ↓
    1. Ann Post author

      The rice does thicken the dish, but if you prefer to omit it, I would use half the amount of stock. If you try, I’d love to know how you make out!

      Reply ↓
    1. Ann Post author

      You could, Melissa, although the cooking time for white rice will be a little shorter. Ideally, you would want to add it 2 hours, give or take, into the cooking time. Otherwise, it will still taste good but be rather soft.

      Reply ↓
  18. Deb

    Discovered you when I searched for a turkey tenderloin crock pot recipe. Delicious and easy, thank you! I’m on Weight Watchers and calculated the points – only 3 Smart Points per serving (1 slightly heaping cup) and it was SO filling! We will definitely make this one again.

    Reply ↓
    1. Ann Post author

      Glad you found me, Deb, and so happy this is a keeper. Thank you for the comment and the helpful point information!

      Reply ↓
  19. Cheryl Ortega

    Hello Ann,

    I made your recipe yesterday and it was fabulous! Everyone loved the flavor and aroma. I loved the simplicity and healthy aspects too! I’m going to share this and make it again and again and again! Thank you for sharing your talents through your wonderful recipes. I’m going to look for more of your dishes to make.

    Regards,
    Cheryl Ortega

    Reply ↓
    1. Ann Post author

      Thank you for such a thoughtful comment, Cheryl. I’m thrilled this was a hit and hope you find many more recipes that are equally enjoyed!

      Reply ↓
  20. Kimberly Wright

    Could you use spinach instead of kale in this recipe? I want to try this but got a negative when I mentioned the kale, lol. Thanks

    Reply ↓
    1. Ann Post author

      Spinach should work well, Kimberly. I’d still give it a rough chop–long pieces can seem stringy. You could also stir it in at the end since the heat from the other ingredients will wilt it immediately. If you try, I’d love to hear how you make out!

      Reply ↓
  21. Tammy

    I put the lid on Sunday morning before getting ready for church. Came home from church just in time to stir in the leafy greens and cranberries. This dish was a hit at my house. My husband loved it. It is so filling! He ate it for lunch and dinner. I shared the recipe on Facebook including some of my pics of the meal. I had a couple shares and several friends saying they are going to try it.

    Yummy; 5 stars * * * * *

    Reply ↓
    1. Ann Post author

      Such great feedback, Tammy. Thanks for letting me know. I’m delighted this was a success and that you shared it with friends!

      Reply ↓
  22. Becky

    I was looking for a turkey tenderloin crock pot recipe this morning. It sounded good and I had all the ingredients on hand except for the kale (I picked some up on the way home from work.) Very tasty and I felt good about what we were eating. I would probably use frozen cranberries when I make it again. I will have to check out more of your recipes!

    Reply ↓
    1. Ann Post author

      I’m so happy this was a success, Becky, and like the idea of using frozen cranberries. Hope you find many more recipes to enjoy!

      Reply ↓
  23. Nancy

    I’m looking at what I’ve got in hand to use in this recipe. How would yellow squash and broccoli work in place of the butternut squash and kale?

    Reply ↓
      1. Ann Post author

        I think sweet potato would be a wonderful substitution, Nancy. Yellow squash or broccoli would likely become rather mushy unless they were added later in the cooking process. For either of those I’d try an hour, give or take, depending on how tender you like them. Hope this helps and that you enjoy!

        Reply ↓
  24. Trish

    Any suggestions on how to use the leftovers? I am arming my college age daughter with healthy crockpot recipes with a weekly meal plan but this will be too much for one or two meals for her.

    Reply ↓
    1. Ann Post author

      You’re such a good mom! Your daughter could wrap the leftovers and a sprinkle of cheese in a tortilla. For a crispy, healthier version of a chimichanga, she could then bake it in the oven. If she likes kale, I’d also recommend a hearty salad with chopped kale and a drizzle of a simple balsamic or apple cider vinaigrette…and perhaps some feta or goat cheese and almonds or nuts of choice for crunch.

      Reply ↓
  25. Sheryn

    Tried this and found it very bland. Added lemon and a ton of poultry season to have some flavor. Hubby was not impressed unfortunately.

    Reply ↓
    1. Ann Post author

      Hi Sheryn, Did you add the seasonings and use the broth? Those things tend to bring out the flavor nicely, but I am sorry it wasn’t a success for you.

      Reply ↓
      1. Sheryn

        Hi Ann, I used chicken stock and a bunch of fresh thyme. Also used applewood smoke marinated tenderloins. The tenderloins were amazing, but the rest fell a little flat. Will try again and tweak a few things. Thank you and hope you had a wonderful Thanksgiving!

        Reply ↓
        1. Ann Post author

          Thanks for the follow up, Sheryn. Maybe just a bit more salt? And we did enjoy our Thanksgiving–hope you did, too!

          Reply ↓
  27. Sue

    Hi. I just found this recipe and want to try it, however I loathe squash :). Could white potatoes or whole red potatoes be subbed in instead? Same cook time or would I as them later? Thanks!!

    Reply ↓
    1. Ann Post author

      Hi Sue, I think you could cook potatoes for the same amount of time, although I’d be inclined to use a small to medium size and keep them whole. Leaving the skins on will keep moisture out and prevent them from becoming soggy or cooking smaller pieces too much. Alternatively, you could cook larger potatoes whole, checking them midway and chopping if they’re still rather firm. I hope this helps, and if you try, feel free to report back!

      Reply ↓
    1. Ann Post author

      Hi Arthur, I mention in the instructions that I cook it for about six hours on low, but you can check a little early and adjust up or down as needed as all slow cookers vary.

      Reply ↓