Serves 8-10, or more.
3-lb boneless, skinless whole turkey breast
1-1/2 Tbsp Greek seasoning (or 1/2 Tbsp each of kosher salt, black pepper, and oregano)
1/2 lemon, cut into large wedges
1 medium onion, peeled and cut into large wedges
Scant 1/2 cup chicken broth
Pat the turkey dry with a paper towel. Rub the Greek seasoning all over. Place the chicken in a 3- or 4-quart slow cooker, and add the remaining ingredients.
Cook on HIGH for 2 hours. Use an instant-read thermometer to check the temperature, which should be 165°F. If the meat hasn't come up to that temperature, cook for 15 minutes more. (Mine take 2-1/4 hours in a 3-quart cooker.)
Remove the turkey from the slow cooker. Let it rest for 15 minutes, then slice or shred.