Slow Coooker Turkey Breast

• 3 stalks fresh celery
• 1 onion
• 2 carrots
• 1 bone-in turkey breast (6 to 7 pounds), skin removed
• 1 tablespoon olive oil
• 1 teaspoon dried minced garlic
• 1 teaspoon seasoned salt
• 1 teaspoon paprika
• 1 teaspoon Italian seasoning
• 1 teaspoon pepper
• 1/2 cup water

1. Chop celery, carrots and onion into bite size pieces.
2. Line bottom of slow cooker with half the vegetables.
3. Brush turkey with oil.
4. Combine the garlic, seasoned salt, paprika, Italian seasoning and pepper; rub over turkey.
5. Transfer to a 6-qt. slow cooker; add water.
6. Add remaining vegetables around the edges of the bird (if you’ve got some massive slow cooker, just toss them all in on the bottom).
7. Cover and cook on low for 5-6 hours or until tender (or you know, skip the black magic and use a meat thermometer – 165). 

Notes: 

Lemon-Garlic Turkey Breast: Combine 1/4 cup minced fresh parsley, 8 minced garlic cloves, 4 teaspoons grated lemon peel, 2 teaspoons salt-free lemon-pepper seasoning and 1-1/2 teaspoons salt; rub over turkey breast. Add water and cook as directed.