Slow Cooker Turkey Breast

Place your turkey breast skin side up into the bottom of a 5- to 7-quart slow cooker.

In a small bowl, stir together 2 tablespoons olive oil, 2 teaspoons paprika, 2 teaspoons dried oregano, 2 teaspoons dried rosemary, 2 teaspoons salt, 1 teaspoon dried thyme, 1 teaspoon black pepper, and 1 teaspoon onion powder to form a paste.

Gently loosen the skin of the turkey breast with your fingers. Spoon a portion of the spice mixture under the skin and spread it evenly over the meat. Rub the remaining mixture over the top of the skin.

Cover and cook on the low setting for 5 to 6 hours or on high for 2 to 3 hours, until the internal temperature reaches 160°F in the thickest part of the breast. Cooking time will vary depending on the size of the turkey breast, with boneless breasts cooking more quickly. Check with a meat thermometer to ensure accuracy.

Allow the turkey breast to rest for 15 minutes before slicing. During this time, the internal temperature should rise to 165°F. Slice and serve.