Shredded Turkey in Gravy Sandwiches

1 (15-oz) can Swanson's Chicken broth

1 (1-oz) packet Lipton Onion Soup mix

Packet of gravy that comes with the turkey breast

Step 1

Remove frozen turkey from outer bag and place the packet of gravy to keep in the refrigerator while the turkey cooks.
Cut three 1/2-inch slits in the top of the bag, and place in the crock pot, making sure the pop-up timer is upright, on the top of the turkey (if it has one - they haven't used them in a number of years now).
Cover the crock pot and cook on HIGH for 4 to 4 1/2 hours, or so.

Step 2

Remove the turkey from the bag and put back in the crock pot, making sure to return any juices that have accumulated in the bag back into the crock pot. You can skim off any of the white stuff that accumulates and discard.
In a large bowl, combine the chicken broth, Lipton Onion Soup mix, and the gravy packet and pour over the turkey in the crock pot.
Cover and now cook it on LOW, for 5 - 6 1/2 hours.
Check it after 5 hours. It should be tender enough, but if not, cook another hour to an hour and a half, until very tender. You don't want to dry it out, though.

Step 3

When done cooking, remove the turkey to a cutting board or platter and shred the meat and return to the crock pot. Stir into the gravy and mix well.
If desired, you can thicken the gravy with a mixture of flour and water (or you can use milk) or use cornstarch and water.
At this point, you can either serve immediately, or refrigerate the meat until ready to serve. Just gently reheat the meat and gravy in a saucepan on the stovetop.
Serve on sandwich buns or over mashed potatoes.