cooking spray
1 cup onion, thickly sliced
3 cups red potatoes, cut into 1-inch cubes
3 cups baby carrots
1 can (10 3/4 oz.) can condensed cream of celery soup
1/2 cup cold water
1 teaspoon poultry seasoning
1/4 teaspoon salt
1 boneless roast (3 lb.) Turkey breast
1 tablespoon no-salt seasoning blend
fresh parsley, finely chopped

Coat a 5-quart slow cooker or crock pot with cooking spray.

Place onion, potatoes and carrots in the slow cooker turned onto LOW setting.

Stir together soup, water, poultry seasoning and salt. Pour over vegetables.

Sprinkle seasoning blend and parsley over the turkey roast and place the roast on the vegetables.

Cover and cook on LOW setting for 6 to 8 hours or until meat thermometer inserted in the thickest part of the breast reaches 170°F.

Remove turkey roast from the slow cooker and place it on a serving platter for slicing. Serve turkey with vegetables.

Approximate Nutrient Content Per 6 Oz. Serving:
375 calories; 47 gm protein; 7 gm fat; 1,319 mg sodium

Recipe Source: National Turkey Federation