In a small bowl mix softened butter, salt, garlic powder, onion powder, black pepper, and paprika. Spread the mixture evenly over the turkey breast.
Pour chicken broth in the bottom of a slow cooker and add the vegetables.
Place the turkey breast, skin side up, on top of the vegetables.
Place the lid on the slow cooker and cook on low for 5-6 hours - until internal temperature reaches 165°F.
If desired, place the turkey breast on a foil lined sheet and broil for 3-5 minutes or until skin is browned.
Allow to sit for about 10 minutes before cutting.