Place sliced onion in the bottom of the slow cooker.
In a small bowl, whisk together maple syrup, Dijon mustard, vinegar, Worcestershire sauce, garlic, paprika, salt, pepper, and thyme.
Rub the turkey breast with the mixture, then place it on top of the onions.
Pour broth around (not over) the turkey.
Cover and cook on LOW for 5–6 hours, or until turkey reaches 165°F internally.
Let rest 10 minutes before slicing.
Optional: Pour the cooking juices into a saucepan, simmer until slightly thickened, and serve as a maple gravy.
Note: This recipe brings together the rustic flavors of Amish country cooking with the natural sweetness of maple syrup. Slow cooking keeps the turkey breast tender and juicy, while the maple glaze gives it a cozy, homestyle touch. Perfect for Sunday dinners or holidays when you want something simple yet special.
