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Make the seasoning rub. Dry the turkey and rub it with seasoning. Place the garlic, onion, and thyme in the slow cooker. Cook the turkey breast.

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Place dried seasonings in a small bowl and stir them with a little bit of oil until they're combined. The seasoning includes flavorful ingredients (like onion and garlic powders) and paprika, which will give the turkey breast a little color as it bakes. For the seasoning, mix together: 1 teaspoon (5 g) of garlic powder 1 teaspoon (4 g) of onion powder 1 teaspoon (2 g) of paprika 2 teaspoons (11 g) of salt 5 grinds of black pepper 1.5 tablespoons (22mL) of olive oil Remove 1 fresh or thawed turkey breast from the package. It should weigh around 4 pounds (1.8kg) and have the skin on. Pat the turkey breast with paper towels until it is dry. Cover the turkey breast with the seasoning rub. Use your hands or a pastry brush to spread it along the sides and top of the turkey. Most turkey breasts will come with the bones, but you can also cook a boneless turkey breast. Cut 1 head of garlic in half horizontally and place it cut-side down in the slow cooker. Take 1 unpeeled garlic and cut it in half as well. Set the onion cut-side down in the slow cooker. Add 5 sprigs of fresh thyme or 2 teaspoons (3 g) of dried thyme. There's no need to chop or mince the fresh thyme. Leaving the springs whole will make it easier to remove them once the turkey has cooked. Lay the seasoned turkey breast directly onto the garlic, onion, and thyme in the bottom of the slow cooker. The garlic and onion should raise the turkey up so that it's not touching the bottom of the slow cooker. Turn the slow cooker on low and cook it for 6 to 7 hours. If your turkey breast weighs more or less than 4 pounds (1.8kg), use these guidelines: 5 hours on low for a 2lb (0.91kg) turkey breast 6 to 7 hours on low for a 4 to 6lb (1.8 to 2.7kg) turkey breast 8 to 9 hours on low for an 8 to 10lb (3.6 to 4.5kg) turkey breast