Modified recipe from Everyday with Rachael Ray.
5 Tbsp butter, softened
Juice of 1 lemon
2 small shallots, finely chopped
1 Tbsp flat leaf parsley, chopped
1 Tbsp dried thyme
2 lbs potatoes, sliced 1/2 inch thick
3 large carrots, sliced 1/2 inch thick
1 boneless turkey breast half (about 3 lbs)
salt & pepper
Spray the slow cooker with cooking spray. In a small bowl, mash the butter with half the lemon juice, shallots, thyme and parsley until combined. Spread 2 Tbsp of the butter mixture on the bottom of the cooker. Arrange the potato slices on top, season with salt and pepper. Layer the carrot slices on the potatoes and also season with salt and pepper.
Using your fingertips, gently loosen the skin from the turkey breast, leaving it attached on one side. Spread the remaining lemon butter under the skin with your fingers. My turkey breast was skinless, so I just spread it across the breast. Season the breast with salt and pepper.
Place the breast, skin side up, on the vegetables. Drizzle with the remaining lemon juice on top. Cover and cook on high until the breast is cooked throughly and the vegetables are tender when pierced (3-4 hours).
Transfer the turkey to a platter and let stand for 5 minutes, then slice. Spoon the vegetables onto plates and serve the turkey alongside.