Hands down, the only thing my hubby will eat on Thanksgiving!

Place the turkey breast in the slow cooker.

In a bowl, mix together the chicken broth, white wine, onion, garlic, thyme, rosemary, salt, and pepper.

Pour the mixture over the turkey breast.

Cover and cook on low for 6-8 hours, or until the turkey is tender and fully cooked.

Once cooked, remove the turkey from the slow cooker and set aside.

In a saucepan, melt the butter over medium heat.

Whisk in the flour to form a roux and cook for 1-2 minutes.

Gradually add the cooking liquid from the slow cooker to the roux, whisking constantly to avoid lumps.

Stir in the heavy cream and continue to cook until the gravy is thickened and smooth.

Slice the turkey and serve with the gravy drizzled on top.