Coat the inner pot of a slow cooker with cooking spray or line with a slow cooker liner. Place the carrots, celery, onion, garlic in a layer on the bottom. Place the fresh herbs over the veggies and then pour in the white wine. Set aside.
In a small mixing bowl, combine the ingredients for the rub, including the garlic powder, onion powder, paprika, salt, pepper, rosemary, thyme and olive oil. Stir to make a paste. Rub this all over the top of the turkey breast in a thick lather.
Place the turkey breast on top of the veggies and herbs.
Cook on low for 6 hours or until the internal temperature reaches 165°F. Sizes of the turkey breast and exact temperature of “low” on slow cookers vary, so please double check using a digital meat thermometer.
Remove the turkey breast and set on a plate tented with aluminum foil to rest.
Using oven mitts, carefully pour the liquid and turkey drippings out of the slow cooker pot through a fine mesh sieve into a measuring cup. If liquids do not measure 2 cups, add additional chicken or vegetable broth. Discard solids. Set aside.
In a medium saucepan, melt the butter. Whisk in the flour to make a paste (roux).
When lightly browned, whisk in the turkey drippings liquid. Keep whisking until the mixture has thickened. Remove from the heat.
Slice the turkey breast and top with pan gravy.
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