Pay your turkey breast dry with a paper towel. Pour the olive oil over it and rub it over all sides.

In a small bowl combine the salt, poultry seasoning, paprika, garlic powder, onion powder, and pepper. Stir to combine.

Rub the seasoning over the turkey breast.

Chop the celery and carrots in half. Cut the onion into six wedges, and peel and crush the garlic.

Place the celery, carrots, onion, and garlic in the bottom of your in the bottom of the slow cooker and pour the chicken broth over it.

Lay the turkey breast on top of the veggies.

Cover the pot with the lid and set to LOW for 4-5 hours. The turkey is done when it reaches an internal temperature of 165 degrees F. Since cook time can vary based on the size of the turkey breast start checking the internal temperature with an instant read thermometer around 4 hours.

Optional: Once the turkey is cooked through, if you would like to crisp the skin a bit set broiler to HIGH and place the turkey breast under the broiler for approximately 5-7 minutes or until the skin begins to brown. Keep an eye on it so it does not burn.

Place turkey breast on a cutting board and slice and serve.