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Peel the onions and cut them into wedges. Place them into the bottom of a 6-8 quart slow cooker.
Pat the turkey dry with paper towels.
In a small bowl, stir together the butter, garlic powder, onion powder, salt, pepper, parsley, rosemary, sage, and thyme.
Rub this all over the turkey breast.
Place the turkey skin side up into the slow cooker.
Cook for 5-6 hours on low or 2-3 hours on high.
It is done when an internal temperature reaches 165°F in the thickest part of the breast. But, if it cooks for longer, it’s okay. It will become more tender as it cooks.
Optional, place the turkey breast onto an oven-safe dish or sheet tray and broil until golden brown. Let sit for 10 minutes before slicing to serve.
To make a gravy, pour the drippings into a 2-cup measuring cup. Skim off the fat if desired.
If you do not have 2 cups of drippings, then add enough unsalted chicken stock into the measuring cup until you have 2 cups of liquid.
In a small skillet or saucepan, melt the butter. Whisk in the flour and cook for 1 minute.
Slowly stream in the stock/drippings while constantly whisking to avoid lumps. Season with the salt and pepper.
Cook until simmering and thickened. Taste and adjust seasoning if necessary.
Serve immediately with the turkey.