Ingredients:

  • 3 lb boneless turkey breast
  • 3 large carrots, sliced
  • 2 stalks celery, chopped
  • 1 medium yellow onion, quartered
  • 3 cloves garlic, smashed
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup low-sodium chicken or turkey broth

Instructions:

  1. Layer the sliced carrots, celery, onion, and smashed garlic at the bottom of the slow cooker. Pour the low-sodium broth over the vegetables to create a poaching liquid.
  2. In a small bowl, combine the olive oil, thyme, rosemary, paprika, salt, and pepper into a paste. Rub this mixture evenly over the entire surface of the turkey breast.
  3. Place the seasoned turkey breast on top of the vegetable bed. Cover with a tight-fitting lid and set the slow cooker to LOW. Cook for 6 hours, or until the internal temperature reaches 165°F (74°C) at the thickest part.
  4. Remove the turkey from the pot and transfer it to a carving board. Tent loosely with foil and let it rest for 15 minutes before slicing.