Pat the turkey breast dry with paper towels to ensure even browning and place it on a cutting board.
Rub the turkey all over with olive oil, then sprinkle with salt, black pepper, chopped rosemary, lemon zest, and minced garlic, pressing gently to help the seasonings adhere.
Place the seasoned turkey breast into the slow cooker, skin side up, and pour the chicken broth around it to keep it moist during cooking.
Drizzle the maple syrup over the top of the turkey breast and use a basting brush to spread it evenly, aiding in caramelization and flavor.
Cover the slow cooker with its lid and set it to low. Let the turkey cook undisturbed for about 6 hours, or until the internal temperature reaches 165°F and the meat is tender.
Once the cooking time is complete, carefully remove the turkey breast from the slow cooker and transfer it to a serving platter.
Let the turkey rest for a few minutes to reabsorb the juices, then slice it crosswise into thick pieces, revealing its juicy, tender interior.
Optionally, spoon some of the cooking juices over the slices for extra moisture and flavor, and garnish with additional herbs if desired.
Serve the slices alongside your favorite sides and enjoy the aromatic, tender turkey with a hint of citrus and herbs.
