6 lbs. Turkey Breast thawed if frozen
1 tsp. salt
1/2 tsp. pepper
1 Tbsp. Rosemary
1 Tbsp. Thyme
1/2 cup chicken broth
. . GRAVY .
. . Turkey broth from slow cooker
1 14 oz. can chicken broth
3 Tbsp. cornstarch
1/4 cup COLD water

Lightly spray a 5 or 6 qt. slow cooker with cooking spray.
Season thawed Turkey Breast with salt, pepper, rosemary and thyme. Place in slow cooker.
Pour 1/2 cup chicken broth over turkey and place lid on top.
Cook on LOW for 7-8 hours or until turkey breast is cooked through.
When Turkey is done, Remove turkey breasts, carve into nice slices if desired and place on serving tray and cover with foil to keep heat trapped while you prepare gravy.
To make Gravy: Strain out any excess meat or fat from slow cooker broth. Then pour into a large sauce pan. Add an additional can of chicken broth to pan. Bring broth to a boil. Once broth is brought to a boil, combine COLD water and cornstarch, and stir to combine. Pour into boiling water slowly, stirring to combine. Continue to stir until mixture bubbles and thickens to desired consistency. Remove from heat.

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