Thaw your turkey breast in the fridge, usually 1-2 days is required.
Pat the turkey down with paper towels to dry off the exterior, set aside.
In a small bowl, combine paprika, pepper, dry mustard, rosemary, sage, thyme, and salt.
Melt 2 Tbs of butter.
Gently lift the skin off the turkey breast, and add 2 Tbs of butter under the skin, as well as half the seasoning. Rub it around to evenly coat.
Then, rub the turkey breast skin exterior with olive oil, and sprinkle remaining seasonings over it. Set aside
Spray a 5 Qt or larger crock pot with nonstick spray.
Chop onion into large chunks, carrots into 2 inch chunks, and celery into 3-4 inch long pieces, peel garlic
Place the celery, onions, garlic, and carrots at the bottom of the slow cooker, and pour your chicken broth and dry white wine, and lemon juice into the cooker.
Place the turkey breast, BREAST DOWN on top of the vegetables, but not submerged in the liquid.
Cover the crockpot and cook on high for 1 hour and then low for 5-7 hours or until the turkey's internal temperature reaches 165 degrees F.
Remove the turkey from the crockpot and place it on a baking sheet, breast up.
Broil until skin is crispy and golden brown, approximately 5 minutes
Remove from oven, and remove the wishbone all other bones. Take the large pieces of meat and slice against the grain them to serve.