Slow Cooker Apple Butter Lamb Tenderloin: Easy Comfort (Print Version)
Slow Cooker Apple Butter Lamb Tenderloin brings tender lamb with sweet apple butter. A cozy, no-fuss dinner for busy nights.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 240 Minutes minutes
Total Time: 260 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free, Dairy-Free (check labels)
# Ingredients:
→ Lamb & Aromatics
01 -
1.5 - 2 lbs lamb tenderloin (2 pieces)
02 -
1 tbsp olive oil
03 -
1 medium yellow onion, chopped
04 -
3 cloves garlic, minced
→ Sweet & Savory Sauce
05 -
1 cup apple butter
06 -
2 tbsp Dijon mustard
07 -
1 tbsp apple cider vinegar
→ Flavor Enhancers
08 -
1 cup chicken broth (low sodium)
09 -
2 sprigs fresh rosemary
10 -
1 tsp salt, or to taste
11 -
1/2 tsp black pepper, or to taste
→ Garnish & Serve
12 -
Fresh parsley, chopped, for garnish
# Instructions:
01 -
First things first, get those lamb tenderloins browned. Pat them super dry with paper towels – this is crucial for a good sear! Heat a tablespoon of olive oil in a heavy skillet over medium-high heat until it’s shimmering. Sear the lamb for 2-3 minutes per side until it's beautifully golden brown. This step, while optional, truly locks in flavor and texture, don't skip it, I promise you won't regret it. It smells amazing already, trust me!
02 -
Once the lamb is seared, remove it from the skillet and set aside. Toss in your chopped onion and let it soften for a few minutes, scraping up any browned bits from the bottom of the pan – that’s flavor right there! Then, add the minced garlic and cook for another minute until fragrant. This is where the kitchen starts to smell absolutely divine, honestly. I've definitely burned the garlic once or twice getting distracted, so keep an eye on it!
03 -
In a bowl, whisk together the apple butter, Dijon mustard, apple cider vinegar, and chicken broth. Make sure it's all smooth and well combined. This is the liquid gold that will transform your lamb into the most tender, flavorful Slow Cooker Apple Butter Lamb Tenderloin. I usually give it a little taste test here – a tiny bit, just to make sure it's hitting all the right notes!
04 -
Place the seared lamb tenderloins into your slow cooker. Sprinkle with fresh rosemary, a good pinch of salt, and a generous crack of black pepper. Pour the whisked apple butter sauce mixture over the lamb. Make sure the lamb is mostly submerged or at least well coated. This step is super straightforward, no real room for error, which I appreciate on busy days.
05 -
Cover your slow cooker and cook on low for 4-6 hours, or on high for 2-3 hours. The cooking time for Slow Cooker Apple Butter Lamb Tenderloin can vary depending on your slow cooker and the thickness of your lamb. The lamb should be fork-tender and practically falling apart. Don't peek too much; every time you lift the lid, heat escapes and slows down the cooking process. I learned that the hard way, thinking I was helping!
06 -
Once cooked, carefully remove the lamb from the slow cooker and let it rest on a cutting board for about 10 minutes before slicing or shredding. This allows the juices to redistribute, keeping the lamb moist and tender. Give the sauce a good stir, it might have thickened up beautifully. Garnish with fresh parsley before serving. The aroma by now is just intoxicating, signaling a truly delicious Slow Cooker Apple Butter Lamb Tenderloin is ready!
# Notes:
01 -
Always sear the lamb first for amazing flavor and texture; it's a game-changer I learned the hard way.
02 -
Leftovers keep wonderfully in an airtight container in the fridge for 3-4 days, perfect for meal prep.
03 -
No apple butter? A mix of applesauce, brown sugar, and cinnamon can work in a pinch, but the depth isn't quite the same.
04 -
Serve this over creamy mashed potatoes or polenta to soak up every last drop of that incredible sauce!
# Tools You'll Need:
01 -
Slow cooker (6-quart or larger)
02 -
large skillet
03 -
whisk
04 -
cutting board
# Nutrition Facts (Per Serving):
Calories: 450
Total Fat: 25g
Total Carbohydrate: 30g
Protein: 28g