Microwave milk with 1 Chicken flavored Bouillon Cube in small microwave-safe bowl at HIGH 20 seconds; stir until dissolved. Combine ground turkey, onion, milk mixture, bread crumbs and eggs in large bowl; shape into 75 (1-1/2 inch) meatballs.
Melt 2 tablespoons butter in 12-inch nonstick skillet over medium heat and brown 25 meatballs, turning gently, about 4 minutes; add to slow cooker. Melt 1 tablespoon Spread and brown 25 meatballs; add to slow cooker. Repeat with remaining 1 tablespoon Spread and meatballs.
Spray 6-quart slow cooker with nonstick cooking spray; set aside.
Add water, cranberry sauce and remaining Bouillon Cube to slow cooker. Cook covered on HIGH 3 hours or until meatballs are done.
Combine sour cream with flour with wire whisk. Whisk 1/2 cup liquid from slow cooker into sour cream mixture. Gently stir back into slow cooker; combine well. Cook covered an additional 30 minutes or until thickened. Stir in parsley just before serving.
3 Pounds turkey breast
1/2 Cup fresh lemon juice
6 Cloves garlic, minced
1/4 Teaspoon dried parsley
1/4 Teaspoon dried tarragon
1/4 Teaspoon dried rosemary
1/4 Teaspoon dried sage
1/4 Teaspoon salt
Place the turkey breast in the Crock-Pot® stoneware, adjusting the turkey to fit as needed.
In a small bowl, combine the remaining ingredients.
Pour the sauce over the turkey breast.
Cover and cook on High for 4 to 5 hours or on Low for 8 to 10 hours.
Place potatoes, carrots and onion in slow cooker. Place chicken on top of vegetables. Mix water, seasoned salt, parsley and pepper in small bowl until well blended. Pour over chicken and vegetables. Cover.
Cook 8 hours on LOW or 4 hours on HIGH.
Mix cornstarch and milk in small bowl until smooth. Stir into sauce in slow cooker. Cover. Cook 15 minutes longer on HIGH or until sauce is thickened. Serve with biscuits, if desired.