Remove the turkey breast from the wrapping. Remove the gravy packet and cut away the excess skin/fat around the turkey's neck area. Throw this extra skin away. With a knife try and separate the skin over the breast meat as far back as you can. Mix the herb butter together and take out a few tablespoons of the butter to spread over the turkey when it is done cooking. With the remaining butter, spread a thick layer of the butter underneath the skin of the turkey. Drizzle the rest of the butter on top and all around the turkey breast. Cook in a slow cooker for 5-7 hours on low/medium or until the turkey is fork tender and falls apart. Once the turkey is cooked, remove from the cooker and spread the last few tablespoons of butter on top of the turkey breast. Serve warm or cold.