Slow-cooked Turkey Breast with Gravy

1. Put turkey in a 6-quart slow cooker. Rub with butter. Combine the salt, rosemary, thyme, garlic powder and pepper; sprinkle over turkey. Pour broth over turkey. Cover and cook on low 5-6 hours, or until tender.

2. Remove turkey from slow cooker. Cover with foil and set aside.

3. For the gravy, pour turkey drippings into a pan on the stove top; skim fat from drippings.

4. Add cream of chicken soup and water, and combine. Bring gravy to a boil, and then reduce heat to medium. Simmer about 10 minutes.

5. Combine cornstarch and 1/2 cup water. Return gravy to a boil and add cornstarch mixture, whisking constantly. When gravy reduced desired thickness, reduce heat to low. Season to taste with salt and pepper.

6. Carve turkey and sprinkle with salt and pepper, if desired. Serve with gravy.