1 turkey breast, about 5 pounds
1/2 cup (4 ounces) melted butter
salt and pepper
2 tablespoons cornstarch blended with 2 tablespoons water

Wash turkey breast well and pat dry with paper towels. Sprinkle salt and pepper over all. Place in large slow cooker. Pour melted butter over turkey breast.

Cover and cook on HIGH for 6 to 7 hours, or until turkey gets brown and juices run clear when pierced with a knife. Pour the juice from the slow cooker into a saucepan.Bring to boil slowly, then add cornstarch mixture. Add a little chicken broth, about 1/2 to 1 cup, depending on the amount of liquids left in the crockpot. Whisk over medium-low heat until smooth and thickened.