A slow cooker will create such a juicy turkey breast, but the skin will not be crispy. If crispy skin is important to you, you can check the temperature of the turkey at around 5 hours. If it is around 160°F, you can pull the turkey breast out of the crockpot, then put it on a baking sheet and put it under the broiler for a few minutes. If it is not, continue cooking the turkey and check again in about 30 minutes. Once the internal temperature reaches 160°F, go ahead and broil it to crisp up the skin, then let the turkey rest. Make sure the internal temperature does reach 165°F.