Begin by placing your turkey breast in the slow cooker. Position it so it sits evenly, ensuring uniform cooking throughout.

In a separate bowl, create your maple mixture by whisking together the maple syrup, apple cider vinegar, and Dijon mustard until well combined. Add the thyme, garlic powder, and onion powder, continuing to whisk until the herbs and spices are evenly distributed.

Pour this aromatic mixture over your turkey breast, taking care to coat all surfaces. The even distribution of the maple mixture ensures every slice will carry that perfect balance of sweet and savory.

Season generously with salt and pepper, remembering that proper seasoning is crucial for bringing out the maple-herb flavors.

Cover and set your slow cooker to low, allowing the turkey to cook for 6-7 hours. You’ll know it’s done when the meat is tender and registers 165°F on a meat thermometer.

Before slicing, let the turkey rest for 10-15 minutes. This crucial step allows the juices to redistribute throughout the meat, ensuring each slice remains moist and flavorful.