Slow Cooker Turkey Breast with Gravy

Rub the turkey breast with olive oil or melted butter. Season thoroughly with salt, pepper, garlic powder, onion powder, and paprika.
Place the sliced onion and smashed garlic cloves in the bottom of the slow cooker, then pour in the broth.
Set the turkey breast on top of the aromatics, skin side up. Add fresh rosemary or thyme sprigs around the turkey.
Cook on low for 4–6 hours, or until the internal temperature reaches 165°F.
Remove the turkey from the slow cooker and let it rest for 10 minutes before slicing.
For the gravy, melt the butter in a small saucepan. Whisk in the flour and cook for about 1 minute, then slowly add 2 cups of the cooking liquid. Simmer until the gravy thickens to your liking. Season to taste.
Serve the sliced turkey warm, generously drizzled with the homemade gravy.

Add sliced carrots and celery to the bottom of the crockpot for extra flavor.
Use smoked paprika for a deeper, bolder seasoning profile.
Add a splash of white wine to the broth for a more aromatic gravy.
Substitute turkey breast for bone-in chicken breasts or thighs for a similar preparation.

For golden, crispy skin, place the cooked turkey under the broiler for 3–5 minutes, watching closely.
Allowing the turkey to rest before slicing ensures juicier, more even pieces.
Strain the cooking liquid before making the gravy for a perfectly smooth result.
Leftover turkey reheats well and is perfect for sandwiches, salads, or wraps the next day.