Turkey Breast

2 onions, thinly sliced
3 to 4 stalks celery, chopped
10 to 12 small baby carrots
2 tablespoons chopped garlic
1 4 to 6 pound turkey breast, cut in half, partially thawed
1 tablespoon dried rosemary
1 14 ounce can seasoned low sodium chicken broth
1/2 cup white wine or water
1/2 teaspoon poultry seasoning
black pepper

Spray a 3 to 4 quart crockpot with nonstick cooking spray. Place the onions, celery, carrots and garlic on the bottom of the slow cooker. Put the turkey halves on top of the vegetables. Combine the rosemary, chicken broth, wine, poultry seasoning and pepper and pour over the turkey breast. Cover crockpot and cook on low for 5 to 7 hours or until turkey is tender and meat thermometer registers 170F. 8 to 10 servings.