Ingredients
1 pound carrots, cut into 2-inch pieces2 medium onions, cut into wedges3 celery ribs, cut into 2-inch pieces1 can (14-1/2 ounces) chicken broth1 bone-in turkey breast (6 to 7 pounds), thawed and skin removed2 tablespoons olive oil1-1/2 teaspoons seasoned salt1 teaspoon Italian seasoning1/2 teaspoon pepper
Preparation
Place vegetables and broth in a 6- or 7-qt. slow cooker; top with turkey breast. Brush turkey with oil; sprinkle with seasonings.
Cook, covered, on low until a thermometer inserted in turkey reads at least 170°, 5-6 hours. Remove turkey from slow cooker; let stand, covered, 15 minutes before carving. Serve with vegetables. If desired, strain cooking juices and thicken for gravy.
