Prepare a turkey breast with potatoes, carrots, onions and gravy in a slow cooker for an easy family meal that is ready to eat when you return from work. With a quick preparation time, this recipe cooks for eight hours on low. Use red potatoes to eliminate peeling.
Thaw the turkey breast in the refrigerator before cooking. Wash and dice 3 medium red potatoes into 1-inch chunks. Peel and slice 8 carrots into 1-inch slices. Peel and cut one small onion into wedges. Place all the vegetables in the bottom of a 6-quart slow cooker and add the gravy packet from the turkey breast. If the turkey breast does not have a gravy packet, substitute a jar of turkey gravy.
Mix the vegetables and gravy in the bottom of the pot, and place a 5- to 7-pound bone-in turkey breast on top of the mixture. Put the lid on the slow cooker and set it to low. The turkey breast is done when the internal temperature reaches 170 degrees Fahrenheit. Remove the breast from the slow cooker, slice it, and serve with the vegetables.
You can prepare the vegetables for cooking the night before and store them in the refrigerator, but make sure to store them separately from the turkey to prevent cross contamination. Do not add the gravy packet until you place the vegetables in the slow cooker.