I just did this last weekend. My thought was to serve the meat shredded with broth in hot sandwiches. (I'd done this before after roasting in the oven.) In order to get additional broth, I poured ~2 cups of water in the crock over the turkey. The added moisture makes a HUGE difference when cooking the meat. It was anything but dry!
I cooked it on High all day before it was done. (Sorry, I don't know how many hours.) I hate to think how long it would have taken on Low!
I have to say that I prefered the oven method though. DS & I thought the turkey flavor was stronger when done in the crock - unless it was just this particular bird. It was easy, though. I'd do it again if the turkey breast was on sale when it was too warm for the oven.
- - - - edited to add:
I forgot to tell you what else I did! In the crock I put a HUGE soup spoon full of minced garlic into the cavity. (Based on the Chicken w/40 cloves of garlic recipe I have for the crock.) I didn't like the garlic flavor w/the turkey - & we LOVE garlic!
When I roasted it in the oven to serve shredded in sandwiches, I sliced an orange & stuffed the slices under the skin, cut another orange in half, squeezed the juice over the bird, cut the halves again & threw them into the cavity & tossed a tsp of ground thyme and a sprig of fresh rosemary in as well. I think I threw some OJ from the 'frig on top also.
d