In a slow cooker combine chicken broth, barley, onion, cranberries, almonds, sage, and garlic-pepper seasoning.
Take a large nonstick skillet and spray with cooking spray and heat the skillet over medium heat until it becomes hot. Place the turkey breast on the skillet and brown both sides then add to the slow cooker. Cover the slow cooker and cook on LOW for 3 to 4 hours or until the turkey's internal temperature reaches 170 degrees F after it has been tested by the insertion of a meat thermometer into the thickest part of the breast, avoiding the bone.
Take the turkey from the skillet and place on a cutting board then cover with foil and let the turkey stand for 10 to 15 minutes before carving. During standing time the turkey's internal temperature will rise 5 to 10 degrees F. In the slow cooker stir the parsley into the sauce mixture, and then serve the sliced turkey with the sauce and stuffing.