This is an article from our newspaper re frozen turkey breasts and
cooking them in the crockpot frozen. Watch for them when they are on sale.

SLOW-COOKED TURKEY BREASTS MADE EASY
Crock-pots can make a hot meal regardless of a busy schedule In today's
column, we're featuring the recipe for a basic slow-cooker turkey
breast. A typical family of four can eat half the breast the first
night. The leftover meat can be frozen for later, or you can give it to
family or friends. Note that today's recipe is basic because the
leftover meat will be used again. However, we also like to season our
turkey breasts by sprinkling 1 tablespoon dried Herbs de Provence or
dried Italian seasoning over the meat along with the salt and pepper. If
your slow cooker is smaller than 5 quarts, a large frozen breast may not
fit. Substitute a 5-pound breast, or thaw the meat before cooking.

CROCK-POT TURKEY BREAST
1 turkey breast (6 to 6 1/2 pounds), frozen (see note)
2 teaspoons vegetable oil
salt and black pepper, to taste
1 medium onion
4 garlic cloves
Rinse the turkey and pat it dry with paper towels. Rub the turkey all
over with the oil. Sprinkle the breast lightly with salt and pepper to
personal preference. Place the breast, meaty side up, into a 5-quart
slow cooker. Peel the onion, cut it into quarters, and place the pieces
around the edges of the pot. Peel the garlic cloves and place them
around the sides of the cooker. Cover the cooker and cook the breast on
low for 9 hours, or until a meat thermometer registers 170 degrees.
Remove the breast from the cooker and let the bird stand at least 10
minutes before slicing. (The internal temperature will continue to rise
while the bird is standing.) Discard the vegetables in the cooker. Serve
half the breast sliced, preferably without the skin. Start to finish: 10
minutes preparation, plus 9 to 10 hours unattended cooking. Tasty
Turkey I really chuckled @ your note after the recipe about buying a
turkey breast to fit your crock pot. Took me a couple of times before I
remembered to PAY ATTENTION TO THE SIZE!!! If any of you have not tried
turkey in the crockpot DO IT!! It is WONDERFUL. Stays moist. I have
found one trick to it is to lay it in the pot so one breast is in the
juice & half way thru cooking turn it over so the other breast is in the
juice. I have actually cooked a WHOLE turkey this way too by just
cutting it up like you would a frying chicken & cooking the pieces in 2
crocks.

Note: If the turkey breast is not frozen, check for doneness (170
degrees) with a meat thermometer after 7-1/2 to 8 hours of cooking on
low. Be sure to wash your hands well with soap and hot water immediately
after handling raw poultry. Also, wash the sink and any counter surfaces
the meat touches with soap and hot water. The remaining turkey breast
half can be refrigerated, covered, for 24 hours before chopping the meat
and freezing. Approximate nutritional values per serving (without skin):
326 calories (8 percent from fat), 3 g fat (1g saturated), 194 mg
cholesterol, 70 g protein, 0 g carbohydrates, 0 g dietary fiber, 122 mg
sodium.