1 can (10 3/4 ounces) Campbell’s Condensed Cream of Mushroom Soup
1/2 cup water
4 1/2 to 5 pound turkey breast
1 teaspoon poultry seasoning
1 tablespoon chopped fresh parsley

Stir the soup and water in a 3 1/2 to 6 quart slow cooker.

Rinse the turkey with cold water and pat dry. Rub the turkey with the poultry seasoning and place in the cooker. Sprinkle with 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.