Slow Cooker Turkey Breast

• 6 pounds Turkey Breast, Thawed (I Purchased A Honeysuckle White)
• 1 envelope (1 Oz. Packet) Lipton Onion Soup Mix
• 1 package Gravy Packet (The One That Comes In The Turkey Breast Cavity)
• 1 can (14.5 Oz. Can) Swanson's Natural Goodness 33% Less Sodium Chicken Broth
• 2 cups Water
• 9 Tablespoons Wondra Flour (A Find Sauce-making Flour Found Down The Baking Aisle)
• 1 Tablespoon Kitchen Bouquet (A Vegetable-based Browning Sauce Found Down The Steak Sauce Aisle)
• Black Pepper To Taste

1. Rinse the turkey breast and pat dry.
2. Cut off any excess skin, but leave the skin covering the breast.
3. Rub onion soup mix all over the outside of the turkey and under the skin.
4. Place in a slow cooker.
5. Cover, and cook on High for 1 hour, then set to Low, and cook for 7 hours.
6. (I add 15 minutes extra to both High and Low settings when Ive cooked an 8 lb.
7. turkey breast).
8. Directions for gravy:
9. There will be about an inch or two of turkey juices.
10. Whisk all the gravy ingredients together and pour into the turkey drippings in the crock pot.
11. Whisk well.
12. Cover and turn crock pot to High until it boils.
13. The gravy can also be prepared on the stove top in a large saucepan.

turkey breast, onion soup mix, turkey breast, chicken broth, water, wondra flour, kitchen, black pepper

Taken from tastykitchen.com/recipes/main-courses/slow-cooker-turkey-breast/ (may not work)