1 1/2-2 lb turkey tenderloins (typically two per package)
1/2 + 1/4 c chicken stock
2 tbsp sriracha hot sauce
1/4 c fresh lime juice
1/4 c honey
1 tsp ground ginger
1 tsp garlic powder
2 tsp salt
1/2 tsp black pepper
1 tbsp cornstarch
Place turkey tenderloins in the bottom of your slow cooker.
In a bowl, combine 1/2 cup chicken stock, sriracha, lime juice, honey, ginger, garlic powder, salt, and pepper and whisk together. Set aside 3/4 cup of the mixture for making the glaze.
To the remaining mixture, add an additional 1/4 cup chicken stock and pour over the turkey in the slow cooker.
Cook on low for 3-4 hours, or until the internal temperature reaches 165°F.
While the turkey finishes cooking, transfer the reserved sriracha mixture to a small saucepan and whisk in 1 Tablespoon cornstarch.
Bring to a boil and boil for a minute or two until thickened.
If desired, preheat broiler or grill. If placing in the broiler, line a baking sheet with parchment paper. Carefully remove the turkey tenderloins from the slow cooker and coat with the glaze (you may have extra that can be used for serving), and place under the broiler or on the grill for 3-4 minutes to allow glaze to caramelize.
Serve with additional glaze, if desired.