Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    frozen turkey breast -- thawed
   1      10.75 oz can  cream of chicken soup
     1/2  cup           chicken bouillon
   1      teaspoon      rosemary
     1/2  teaspoon      thyme
     1/2  teaspoon      garlic powder
                        paprika
                        ---Creamy Sauce---
                        drippings
                        fat
                        milk
     1/3  cup           all-purpose flour
     1/2  teaspoon      tarragon
     1/4  teaspoon      salt
   1      dash          pepper

Preparation:

Place turkey breast skin side up in 5 quart slow cooker. Combine soup, bouillon or wine and seasonings and pour over turkey breast. Sprinkle with paprika. Cover and cook on high setting for 1 hour then turn to low setting for 6 to 7 hours. Internal temperature of breast should reach 170 when done. Slice and serve with creamy sauce. Sauce: Pour drippings into large liquid measure. Spoon 3 tablespoons fat into saucepan. Remove any remaining fat from drippings. To the drippings, add enough milk to make 3 cups. Blend flour into fat. Gradually add liquid and seasonings. Stir and cook over medium heat 8 to 10 minutes or until thickened into smooth sauce.