1 breast of turkey
completely thawed 1 Can cream of chicken soup
1/2 Cup chicken bouillon
1 Teaspoon rosemary
1/2 Teaspoon thyme
1/2 Teaspoon garlic powder
paprika ***CREAMY SAUCE*** drippings fat milk 1/3 Cup flour
1/2 Teaspoon tarragon
1/4 Teaspoon salt
1 Dash pepper
Place turkey breast skin side up in 5 quart slow cooker. Combine soup, bouillon or wine and seasonings and pour over turkey breast. Sprinkle with paprika. Cover and cook on high setting for 1 hour then turn to low setting for 6 to 7 hours. Internal temperature of breast should reach 170 when done. Slice and serve with creamy sauce. Sauce: Pour drippings into large liquid measure. Spoon 3 T. fat into saucepan. Remove any remaining fat from drippings. To the drippings, add enough milk to make 3 cupfuls. Blend flour into fat. Gradually add liquid and seasonings. Stir and cook over medium heat 8 to 10 minutes or until thickened into smooth sauce. Source: Butterball Makes Any Dinner Special Cookbook