Slow Cooker Turkey Breast

Ingredients
5 lb. bone-in turkey breast This should have both sides of the breasts, which looks similar in shape to a very small turkey. (this recipe will work with a 5-8 lb turkey breast)
1/2 cup salted butter melted (1 stick) OR olive oil
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. dried rubbed sage use oregano if you don’t have sage
1 tsp. dried thyme
1/2 tsp. paprika
Instructions
THAW: Be sure to thaw your turkey breast ahead of time. This can take about 36-48 hours.
Remove the thawed turkey from its packaging. Rinse off any liquids that are in the cavity. Pat dry with paper towels. Place the turkey in the slow cooker. I usually have to place the turkey on its side for it to be able to fit.
Pour over the melted butter, then sprinkle over the seasonings.
Cover and cook on low for 7 hours without opening the lid during the cooking time.
Let the turkey rest for about 20 minutes before carving. You can use a bread knife, a sharp kitchen knife, or an electric knife.
If you are going to carve this, then keep it warm in the slow cooker, leave some of the drippings with the meat, or chicken broth to keep it moist. You can keep the turkey on the warm setting for about 2 hours if you add drippings to keep the turkey moist. If you are worried that your turkey isn’t done, it should read 165 degrees Fahrenheit on a meat thermometer.