I remembered someone mentioning doing a turkey breast in the slow cooker so decided to try that. I popped it in (using the wonderful slow cooker liners). Honestly, it turned out a little dry. So I'd suggest adding some liquid--water or chicken broth. I set to high until hot, then turned down to low for about 6-7 hours (until dinnertime). It may have been too long for such a small turkey breast. So I'd suggest 6 hours on low. Just make sure it's done!
When it was almost done, I made the dressing. I decided to play with it and do something fun.
I heated about a half to 3/4 stick butter and a handful of dried cranberries in the microwave.
In a pan, I mixed a couple of cups of Pepperidge Farms Cornbread stuffing with a couple of cups of Pepperidge Farms Herb Seasoned Stuffing. Then added the butter/cranberries mixture. Then dipped most of the broth out of the slow cooker. The dressing was still a little dry, so I added some chicken broth (because I like my dressing really moist!) and heated it through.
Let me tell you, it was SO GOOD! Very buttery and rich with those cranberries adding a nice sweet/tart accent and some texture.
I also cooked sweet potatoes in the microwave and served with brown sugar and butter, which was quicker than doing my traditional candied sweet potatoes or sweet potato soufflé.
When ready to eat, I sliced the turkey and poured any extra broth over it to help with dryness.
It was a yummy meal that really hit the spot! And next week, I'll share with you what I did with the leftover turkey. Turkey tetrazzini!
Do any of you have any experience doing a turkey in the Crock Pot? I'd love advice on keeping it moist.