Difficulty: Easy - for beginners
1 can (10 1/2 oz) condensed cream of mushroom soup
1/2 c water
5 lb turkey breast
1 tsp poultry seasoning
1 T chopped parsley
hot mashed potatoes
Stir together the soup and water in a 6 qt slow cooker.
Rinse the turkey with cold water and pat it dry. Rub the turkey breast with the poultry seasoning and place it in the crock pot. Sprinkle with parsley,
Cover and cook on low for 8 hours (or high for 4 hours) or until the turkey is cooked through.
Let the turkey stand for 10 minutes before slicing.
Serve over mashed potatoes.