Crockpot Turkey Breast with Potatoes and Carrots

• Turkey breast, boneless and skinless1.2 kg (2.6 lb)
• Baby potatoes900 g (32 oz)
• Carrots400 g (14 oz)
• Onion200 g (7 oz)
• Butter30 g (1 oz)
• Garlic15 g

1. 1Cut the onion into wedges and lay it in the slow cooker with the halved potatoes and carrots.
2. 2Mix the soft butter with garlic, thyme, rosemary, paprika, salt and pepper, and rub it over the turkey.
3. 3Set the turkey on the vegetables and pour in half a cup of broth.
4. 4Cook on low for 5 to 6 hours, until the turkey reaches 165°F (74°C).
5. 5Rest the turkey for 10 minutes before slicing, and serve with the vegetables and the juices.

Tap a step when it is done.