1.Place Turkey Breast, 1/4 Cup Chicken Broth, Lemon Juice, Onion, Kalamata Olives, Sun-Dried Tomatoes, Greek Seasoning, Salt, And Pepper In The Crock Of A Slow Cooker. Cover; Cook On Low For 7 Hours. 2.Combine The Remaining 1/4 Cup Chicken Broth And The Flour In A Small Bowl; Whisk Until Smooth. Stir Into Slow Cooker. Cover And Cook On Low For An Additional 30 Minutes.