Mouth-watering comfort food is what this slow cooker turkey hot shot is - garlic bread layered with homemade mashed potatoes, turkey breast and gravy.
Peel and slice the onion. Place the onion slices, 1/4 lemon and thyme in the bottom of a 6-quart slow cooker.
Place the turkey tenderloins on top of the onion, lemon and thyme. Top with the canned turkey broth (or chicken broth if you can't find turkey broth). Season with about 1/2 teaspoon of salt.
Cook the turkey on HIGH for 4 - 5 hours or on LOW for 6 - 7 hours.
Remove the turkey and slice. Drain the broth to remove the onion, lemon and thyme.
Place the turkey back into the slow cooker set on warm. Cover with about 1/2 cup of the drained broth. Cover with lid of slow cooker until ready to serve.
Place a sauce pan on medium-high heat. Melt the butter in the pan and whisk in the flour until smooth. Cook for about one minute.
Slowly whisk in the remaining broth to the butter and flour mixture. Bring to a low boil then reduce heat to simmer. Cook, stirring often, until the gravy has thickened. Season the gravy to taste with salt.
For the hot shots - place garlic bread or Texas toast on a plate. Top with some of the sliced turkey. Top with mashed potatoes and gravy. Serve immediately.