Ingredients:

  • 3.5 lb boneless turkey breast
  • 2 medium yellow onions, cut into thick wedges
  • 3 large carrots, cut into chunks
  • 3 stalks celery, chopped
  • 1 cup low-sodium chicken broth
  • 1/2 cup unsalted butter, softened
  • 4 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Pat the turkey breast completely dry with paper towels to ensure a better crust.
  2. In a small bowl, whisk together softened butter, minced garlic, rosemary, thyme, paprika, salt, and pepper until a smooth paste forms.
  3. Carefully loosen the skin from the meat; push half of the butter mixture directly onto the breast and rub the remaining butter over the exterior skin.
  4. Arrange onion wedges, carrots, and celery in the bottom of the slow cooker to create a vegetable bed.
  5. Place the seasoned turkey breast on top of the vegetables, breast-side up.
  6. Pour the chicken broth around the edges of the pot, avoiding the turkey to preserve the herb butter.
  7. Cover and cook on Low for 7-8 hours or High for 4-5 hours until the internal temperature reaches 160°F (71°C).
  8. Transfer the turkey to a baking sheet and broil in the oven for 3-5 minutes until the skin is golden brown.