Answer:
I do all the time. With bone? Just season it as you approaching it, ad 1/2 cup of dampen or broth, then put it on low for something like 4 hours. I do this at least once a week. You wont attain brown skin, but the meat will be so tender.
You can cook anything contained by a crock pot, it just take longer. But it's worth the wait. Season it next to salt and pepper I put contained by a cup of water and a 1/3 stick of butter, Cover and presto surrounded by about 5 or 6 hours latter you have a moist and tender suppertime
Juicy Crockpot Turkey Breast Recipe #188444
You might never manufacture turkey breast any other way but this, this creates the most flavorful juiciest turkey breast you will ever hold! do not be tempted to put in in wet or broth, the slow-cooking will create juice. This can also be done using a unharmed chicken. If you have time rub soup ingredients on and underneath the skin of the breast, wrap within foil and refrigerate for 24 hours. To cook 2 breasts just double the recipe. Do not put in in any extra brackish.
by KITTENCAL
6 servings time to make 1/2 light of day 10 min prep
1 (6-7 lb) turkey breast (do not remove the skin on top of the breast!)
1 tablespoon vegetable grease (can use less)
1/2 teaspoon garlic powder
1/2 teaspoon black pepper (or to taste)
1 (1 ounce) envelope of lipton's dry onion soup mix
1. Rince the breast under cold dampen, then pat dry using dissertation towel.
2. Lightly rub vegetable oil adjectives over the turkey breast.
3. In a small bowl mix together the onion soup mix with garlic and black pepper, next rub all over the breast and underneath the skin (at this point you can cover tightly and refrigerate for 24 hours).
4. Cover and cook on HIGH for 1 hour.
5. Reduce the steam to LOW and cook for about 7 hours (7 hours is for a 6-pound breast, for a larger breast increase the cooking time slightly).
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