2 to 3 Pound turkey breast bone in
1 Large onion chopped into 3 to 4 large pieces
2 Tablespoon of Italian seasoning
1 Teaspoon of sage
1 Teaspoon sea salt
1/2 Teaspoon celery seed
4 Tablespoons 1/3 Fat Cream Cheese (or regular fat)
1/3 Cup of Water
Put water in the bottom of crock pot. Put Onion on bottom of slow cooker. Season the turkey with 1 Tablespoon of Italian seasoning, the sage, salt, and celery seed. Put the turkey on top of the onions in the slow cooker.
Cook on high for 1 hour then reduce heat to low for another 7-8 hours. Check internal temp with a meat thermometer to make sure cooked to 165 degrees.
Once cooked remove the turkey. Take the juices from the crock pot and pour them thru a strainer. Heat the strained juices slowly on the stove while adding cream cheese 1 Tablespoon at a time. Stir constantly while heating. Once cream cheese is melted add the remaining 1 Tablespoon of Italian Season and stir well.
If you prefer a thicker sauce add more cream cheese.
Pour sauce over turkey breast and serve.