Slow Cooker Herbed Turkey Breast

1. 1

   Rinse turkey breast and pat dry with paper towels; sprinkle with salt and black pepper. Place 2 rosemary sprigs, 2 thyme sprigs, 1/4 cup chopped onion, and butter slices into turkey breast cavity.

2. 2

   Place celery leaves, remaining white onion, and remaining rosemary and thyme sprigs into a large slow cooker. Lay turkey breast over vegetables and herbs with the top facing down. Pour white wine into cooker and cover.

3. 3

   Cook on High until meat is tender and an instant-read meat thermometer inserted into the thickest part of the breast meat reads 170 degrees (75 degrees C), about 6 hours. Let turkey breast rest for 15 minutes before slicing.

* Per serving · 4 servings · Values may vary.