1 can condensed
cream of mushroom soup
1/2 cup water
1 tsp poultry seasoning
1 tbsp chopped fresh parsley
4-5 lb turkey breast
Rinse turkey breasts
and pat dry. Rub with poultry seasoning. In slow cooker, combine
soup and water, mixing well. Add turkey breasts and top with
chopped parsley.
Cover and cook
on low for 8-9 hours or high for 4-5 hours, or until turkey
is completely cooked through. Serve with veggies and mashed
potatoes.
