1.5 lb red potatoes
4-5 medium carrots
3 lb boneless turkey breast
1/2 cup chicken broth
2 tsp. kosher salt
1/2 stick (4 Tbsp.) softened butter
Cube potatoes and carrots. Layer in the bottom of your slow cooker. Add half a cup of chicken broth, 1 tsp. kosher salt, and 1-2 tsp. Brown County Fire. Stir to combine.
In a small bowl, mix softened butter, 1 tsp. kosher salt and 1 Tbsp. Brown County Fire.
Pat your turkey breast dry with paper towels, then coat with the butter mixture.
Place in slow cooker on high for 3-4 hours, or until the internal temperature in the thickest part of the meat reaches 165ºF.
Slice against the grain and serve with the vegetables.
Want to make gravy with the drippings? Simply transfer 1 cup of liquid to a saucepan and simmer over medium high heat, adding flour and whisking until it's your desired thickness.