The average American eats over 13 pounds of turkey each year. That's twice as much as the amount of turkey consumed per person annually in the late 1980s. Turkey's increase in popularity is linked to its nutrition: Turkey -- especially the white breast meat -- is low in total fat, saturated fat and cholesterol. While turkey breasts are typically roasted, a slow cooker is an easy, hands-off way to get moist, flavorful meat without tying up the oven. You can prepare Butterball's 3-pound boneless turkey breast or the company's 3- to 9-pound bone-in turkey breast in the slow cooker.
Remove the turkey breast from its outer packaging, leaving the string netting that covers a boneless breast in place. Use paper towels to pat the meat dry.
Spray the entire outside of the turkey breast with nonstick cooking spray, or brush it lightly with olive oil. Season all sides of the meat with salt, pepper and your choice of herbs or spices.
Place the turkey breast in the slow cooker, skin-side up. Pour in water, broth, wine or a combination, planning on 1/2 cup of liquid for a 3-pound turkey breast.
Put the slow cooker's lid securely in place. Turn to the low setting and allow the turkey breast to cook for four hours.
Check that the internal temperature of the center and both ends of the turkey breast has reached 140 degrees Fahrenheit. Use a meat thermometer to do this.
Return the slow cooker's lid. Cook the turkey breast for approximately one to two more hours, or until the internal temperature of the meat has reached 170 degrees Fahrenheit.
Remove the turkey breast from the cooker and place it on a cutting board. Allow it to rest, tented lightly with foil, for about 15 minutes before removing the skin and string netting, slicing and serving.