Friday, July 1, 2016

Fagan Eats Paleo Recipe: Paleo Slow Cooker Turkey Tenderloin

Paleo Slow Cooker Turkey Tenderloin

So, this is the next in my series of recipes for putting together that yummy turkey cranberry sandwich I made a couple weeks ago.  And of course, the fresh turkey is the star.  

The Turkey Cranberry Sandwich Creation

This recipe is super easy to make.  Just throw everything in, and let the slow cooker work its magic.  It would be perfect to throw in the crock pot before you head out to work for the day, so that you have something delicious for dinner when you return.  I like to eat this over salads for lunch, or on gluten free sandwich bread with my Cranberry Sauce, or even just as a side with some Creamy Cauliflower Puree and sauteed greens. You can mix the leftover onions and carrots with the turkey after you shred it, or you can puree it with an immersion blender and make a simple, flavorful and flourless gravy.  

Hope you all enjoy!  --J

Paleo Slow Cooker Turkey Tenderloin

by Jamie Miller
Prep Time: 10 minutes
Cook Time: 4 to 7 hours
Keywords: crock pot slow cooker slow-cooker entree sandwich ancestral gluten-free nut-free paleo primal soy-free sugar-free turkey turkey tenderloin American fall spring summer winter
Ingredients (6 to 8 servings)
  • 1 medium-large onion, chopped
  • 2 carrots, peeled and cut into 1/2 inch pieces
  • 2 bay leaves
  • salt
  • pepper
  • garlic powder
  • seasoning blend of choice
  • 1.5 pounds of turkey tenderloin
  • 1 -2 tablespoons extra virgin olive oil
  • 1 1/2 cups of chicken broth

Add onion, carrot, and bay leaves to the bottom of the slow cooker.

Pour in chicken broth.

Generously, coat the turkey with the olive oil.

Then, season the turkey tenderloin generously with salt, pepper, garlic powder, and seasoning blend of choice (For example, Italian seasoning, herbs de provence, or other favorite seasoning blend).

Place turkey on top of onion and carrots.

Cook on high for 4 to 5 hours and low for 6 to 7 hours.

When done cooking, remove turkey and shred with two forks.

The juices and veggies can be blended to make a gravy or can be mixed back in with the shredded turkey.

Powered by Recipage

1 comment: