Cooking protein in the crockpot is probably the easiest part of my cooking routine. I buy chicken, turkey, and even red meats in bulk, put them in the crockpot right before bed with some seasonings, and wake up to a finished product! Typically, plain old chicken breast is my go-to – just set the crockpot on low for about 8 hours, shred, cool, and store. This time around, I wanted to see if I could make an un-shredded protein, to use in a sandwich instead of traditional deli meat. Don’t get me wrong, I love a good sub from the local shop, but I don’t want to even think about what “nitrates, nitrites, added water…” are, so why not try and make my own? I used a turkey tenderloin instead of a cutlet, and coated it in tons of cracked pepper and a sprinkling of salt, and ended up with thick, juicy slices of meat perfect for lunch time. And because it’s so simply seasoned and cooked all on it’s own, it’s perfect for the freezer!
-1.5 – 3 lbs turkey tenderloin, or turkey breast (if using a bone-in turkey breast, this might be up to 5 lbs)
-freshly ground pepper
Liberally coat the turkey with the salt & pepper mixture, and place in the crock pot. Set the crockpot to cook on low for 6 hours. When the time is up, remove the turkey from the crockpot and place on a plate to cool – I use tongs, the turkey will be hot! After cooling for 5-10 minutes, slice the turkey using a sharp knife to the desired thickness. Don’t be alarmed if the turkey pulls apart a little – it just means the turkey is tender!
That’s it. There’s maybe about 5 minutes of preparation, and while the turkey is cooking away you can do anything else you’d like! I caught up on some TV and worked on some new non-cooking kitchen projects to share! Stay tuned…until then, sandwich?