Cooking Directions

• Stir the soup and water in a 3 1/2 to 6-quart slow cooker. Rinse the turkey with cold water and pat it dry with a paper towel. Rub the turkey with the poultry seasoning and place it into the cooker. Sprinkle the turkey with the parsley.
• Cover and cook on LOW for 8 to 9 hours or until the turkey is cooked through. Let the turkey stand for 10 minutes before slicing.

Ingredients

• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
• 0.5 cup water
• 5  pounds turkey breast
• 1 teaspoon poultry seasoning
• 1 tablespoon chopped fresh parsley