Slow Cooker Turkey Breast

Slow cooker turkey breast is tender and moist.  So easy. My slow cooker is  a
4 quart so the turkey was a squeeze but we made it fit. 

1 large onion, quartered
1 (5-7 pound) bone-in whole turkey breast with skin
3/4 cup low sodium chicken broth
2 bay leaves
1 1/2 teaspoons kosher salt, plus more for the gravy
2 teaspoons garlic powder
2 teaspoons onion powder
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 tablespoon dried sage
1 tablespoon cornstarch
Freshly ground black pepper, to taste

Place the onion, turkey breast (breast side down), broth and bay leaves in a 6 quart slow cooker. 

Sprinkle with the salt, garlic powder, onion powder, thyme, rosemary and sage.

Cover and cook on low for 6 hours or until the internal temperature reaches 160 degrees.

Carefully transfer the turkey to a carving board and loosely tent with foil while preparing the gravy.

Strain the liquid in the slow cooker into a saucepan.  Bring the gravy to a boil and lower to simmer and let cook for 8 minutes, stirring often, until slightly thickened.

In a small bowl, combine the cornstarch with 2 tablespoons cold water and stir into the gravy.  Simmer for another 2 minutes until thickened completely.  Taste and season with salt and pepper, if necessary.

Remove the skin and discard.  Carve the turkey into slices and serve with gravy.