1 turkey breast (4 to 5 pounds), fresh or thawed
2 tablespoons butter or margarine
1/4 cup garden vegetable flavored whipped cream cheese
1 tablespoon soy sauce
1 tablespoon fresh minced parsley
1/2 teaspoon dry basil -- dried
1/2 teaspoon dry sage
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder

Place the turkey in the crock pot. Combine the remaining ingredients and brush over the turkey. Cover and cook on LOW 10 to 12 hours (HIGH 5 to 6 hours).

Notes from Gail: I didn't have garden vegetable cream cheese. So, I just used fat free and it wasn't in a tub (I just cut some off a partial block I had). Softened it a lot in micro, til i could kinda stir it around with other ingred. I used dried parsley and the other herbs. Put this in my West Bend and cooked it on the highest setting for like 5-6 hrs. The turkey was thawed and it was about 6 lbs instead of whatever it calls in recipe. Good!